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–+ servings
a shaved brussels sprouts salad in a purple bowl.
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5 from 1 vote

Brussels Sprouts Salad For One

This small Brussels Sprouts Salad is crisp, fresh, and full of flavor with thinly sliced Brussels sprouts, red cabbage, red onion, parsley, and a simple tangy vinaigrette.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Diet: , Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: brussels sprouts, brussels sprouts salad
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • 9 to 10 medium Brussels sprouts -thinly sliced or shredded (2.5 oz)
  • ⅓ cup thinly sliced red cabbage (1 oz)
  • 2 to 3 tablespoons chopped red onions
  • 1 to 2 tablespoons chopped parsley

For the vinaigrette (yields a little more than 1/4 cup)

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
US - Metric

Instructions

  • Combine the salad ingredients: Add the sliced Brussels sprouts, cabbage, red onion, and parsley to a medium bowl.
  • Make the vinaigrette: Whisk the olive oil, red wine vinegar, and Dijon mustard in a small jar or bowl.
  • Dress the salad: Drizzle with vinaigrette and toss. Add more dressing to taste. Store any extra in the fridge for later use.

Notes

  • Toss Thoroughly: Mix well so every bite is coated evenly with the vinaigrette.
  • Make Ahead: The salad holds up well—store it in the fridge for up to 2 days.
  • Use Extra Vinaigrette: Any leftover dressing pairs well with other salads or roasted vegetables.
 

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 17g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 81mg | Potassium: 647mg | Fiber: 7g | Sugar: 0.2g | Vitamin A: 1300IU | Vitamin C: 147mg | Calcium: 88mg | Iron: 3mg

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