Apple, Brussels sprouts, and kale salad
This crunchy salad is a perfect alternative to slaw
Serves
4 - 6
Prep Time
15 mins
Cook Time
5 mins
If you're sick of serving the same old slaw, this is the salad for you. It has the same crunch, but with a few added extras which take it to the next level. Thinly sliced apples bring a natural sweetness, while Brussels sprouts, kale, and red cabbage provide a hearty base. Dried cranberries add a chewy burst of tartness, complemented by creamy crumbled feta and toasted walnuts for a satisfying contrast of textures. Ideal as a light lunch, a side for roasted meats, or a festive dish for gatherings, this salad is as delicious as it is nourishing.
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ShareIngredients
2 apples
core removed and thinly sliced200g Brussels sprouts
stems and outer leaves removed2 cups kale
roughly chopped1 cup red cabbage
shredded¼ red onion
thinly sliced1⁄3 cup dried cranberries
1⁄3 cup feta
crumbled1⁄3 cup walnuts
roughly chopped
2 Tbsp lemon juice
1 Tbsp Dijon mustard
4 Tbsp olive oil
1 garlic clove
minced1 Tbsp maple syrup
or brown sugarsalt and pepper
pinch
Method
Heat a pan over medium heat and toast walnuts for 3-5 minutes or until slightly golden. Set aside.
In a small bowl, whisk together the dressing ingredients.
Using a food processor, shred the Brussels sprouts, or finely chop. Add to a large bowl.
Add the kale, red cabbage and onion. Pour dressing over and mix thoroughly.
Add the apple, dried cranberries and feta to the salad. Sprinkle over the walnuts and dressing and toss before serving.
Nutrition Information per Serving (259g)
This nutrition analysis is based on 6 serves.
