Best 6 Red Cabbage And Shaved Brussels Sprout Salad Recipes
Red cabbage and shaved Brussels sprout salad is a delicious and nutritious dish that can be enjoyed all year round. This salad is packed with vitamins, minerals and antioxidants, and is a great way to get your daily dose of fruits and vegetables. The combination of red cabbage and shaved Brussels sprouts provides a unique and flavorful crunch that is sure to please everyone at the table. If you're looking for a healthy and delicious salad that will wow your taste buds, look no further than this recipe.
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SHAVED CABBAGE AND BRUSSELS SPROUT SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Toss the cabbage with the sprouts, chives and apples in a small bowl.
- Whisk the buttermilk with the vinegar and oil in a separate small bowl. Pour the dressing over the salad, add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.
- Chill, covered, for about 1 hour. Toss well and season with additional salt and pepper.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams
SAUTEED BRUSSELS SPROUTS AND RED CABBAGE
Steps:
- Prepare a large bowl of ice water. Set aside.
- Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
- Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.
BRUSSELS SPROUTS SALAD
This vibrant salad of Brussels sprouts and red cabbage is especially pretty to serve as a side dish for Christmas - ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 14
Number Of Ingredients 9
Steps:
- In large bowl, toss Brussels sprouts, cabbage, bacon, cranberries and pecans.
- In small bowl, stir dressing, orange juice and lemon juice with wire whisk until well blended. Pour dressing over salad; toss to coat. Top with cheese. Serve immediately.
Nutrition Facts : Calories 76, Carbohydrate 9 g, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 193 mg
SHAVED BRUSSELS SPROUT SALAD
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
RED CABBAGE AND SHAVED BRUSSELS SPROUT SALAD
Save time on Turkey Day by preparing this delicious side dish from chef Alex Guarnaschelli ahead of time.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together vinegar, mustard, horseradish cream, Worcestershire sauce, and paprika; season with salt and pepper. Very slowly whisk in oil until emulsified. (Mixture should look like mayonnaise.) Carefully fold in creme fraiche and lemon zest. Season with salt and pepper.
- In another large bowl, mix together cabbage, brussels sprouts, celery, and lemon juice; season with salt and pepper.
- Just before serving, toss cabbage mixture with vinegar mixture; season with salt and pepper and serve immediately.
SAUTEED BRUSSELS SPROUTS AND RED CABBAGE
Saw this recipe while watching a Food Network show on Thanksgiving. The Brussel sprouts stay bright green in this recipe, and this alongside the red cabbage makes a beautiful presentation. The veggie flavors really shine through here.
Provided by helowy
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Take a big bowl and fill with ice and water. Set aside.
- Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
- Place sprouts in a large saucepan, cover with cold water and 1 T salt. Bring to a boil. Drain immediately and plunge sprouts into the ice water. After a minute, drain well. Recipe may be made ahead to this point and kept in the refrigerator.
- Melt butter in a large skillet over medium heat. Add the sprouts and cook for a minute or two. Add sliced cabbage. Cook until cabbage is just wilted and sprouts are warmed through. Season to taste with kosher salt and fresh pepper.
- Serve immediately.
Nutrition Facts : Calories 135.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1847.1, Carbohydrate 18.5, Fiber 5.9, Sugar 7.5, Protein 5
Tips:
- To save time, use a food processor to shred the cabbage and Brussels sprouts.
- For a more flavorful salad, roast the almonds or pecans before adding them to the salad.
- If you don't have any fresh herbs on hand, you can use 1 teaspoon of dried thyme or rosemary instead.
- For a tangy dressing, use a combination of vinegar and lemon juice.
- If you like a sweeter dressing, add a little bit of honey or maple syrup.
- Serve the salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
This salad is a delicious and healthy way to use up leftover cooked chicken or tofu. It's also a great way to get your daily dose of vegetables. The red cabbage and Brussels sprouts are packed with nutrients, and the dressing is light and flavorful. Whether you're looking for a quick and easy weeknight meal or a healthy side dish for your next party, this salad is sure to please everyone at your table.
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