Cabbage-Sprout Salad with Kiwi Dressing
Cabbage-Sprout Salad with Kiwi Dressing is a colorful and refreshing dish perfect for any gathering. This vibrant salad features crispy green cabbage and tender Brussels sprouts, all tossed in a zesty kiwi dressing that adds a delightful sweet-tart flavor. Not only is it visually stunning, but it also packs a nutritional punch, making it an ideal side or light main course. Serve it at your next event, and watch as your friends and family rave over every bite!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 2 minute
- Yield: Serves 4
- Category: Side
- Method: No cooking required
- Cuisine: Fusion
Ingredients
Scale
- 4 cups shredded green cabbage (about ½ head)
- 2 cups thinly sliced Brussels sprouts (about 10 sprouts)
- 2 ripe kiwis, peeled
- 3 tbsp freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Finely shred the green cabbage and thinly slice the Brussels sprouts.
- In a blender, combine the kiwis, lemon juice, olive oil, honey or maple syrup, salt, and pepper. Blend until smooth.
- In a large bowl, toss the shredded cabbage and sliced Brussels sprouts together.
- Drizzle the kiwi dressing over the salad and mix well using tongs.
- Let the salad rest for 10-15 minutes at room temperature before serving for optimal flavor.
- Serve on a platter or in individual bowls, garnished with extra kiwi slices if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 8g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize by adding toasted nuts or seeds for extra crunch. Substitute kale for cabbage for a heartier texture. Store leftovers in an airtight container in the fridge for up to three days; keep dressing separate until serving.