Purple Cabbage, Brussels Sprouts and Toasted Pumpkin Seed Salad

Brussels Sprouts and purple cabbage are are two of my favorite vegetables. But, i’m really picky about how I like them cooked. Brussel Sprouts can be easily ruined when boiled, turning into a mushy smelly mess. Red cabbage can also be tricky.

I like them both roasted in a very hot oven until they get crispy. And I love them braised like this- thinly sliced, cooked in oil and apple cider vinegar. Cooled, and then tossed with a simple dijon vinaigrette dressing and topped with toasted pumpkin seeds.

When served chilled, the salad becomes creamy and delicious. I wanted to keep this salad really simple but you could add more ingredients if you like. I added shredded chicken to it for lunch and it was delicious!

Purple Cabbage, Brussels Sprouts and Toasted Pumpkin Seed Salad

A beautiful, healthy salad that combines shredded brussels sprouts and red cabbage with toasted pumpkin seeds and a lemon dijon vinaigrette dressing. Simple but so delicious! 

Course Appetizer, dressing, Main Course, Salad, Side Dish
Cuisine dairyfree, glutenfree, Paleo, Vegan, whole30
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author lexiborr

Ingredients

For the salad:

  • 1 lb Brussel sprouts, quartered
  • 1 1/2 lb Red cabbage, very thinly sliced 6 cups
  • 1/4 cup raw pumpkin seeds
  • 4 garlic cloves, thinly sliced
  • 1 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • Dash of sea salt and pepper
  • Handful of fresh parsley

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp raw honey
  • Dash of sea salt and pepper

Instructions

  1. Spread the pumpkin seeds in a pan and toast for about 3 minutes, until golden brown. 

  2. In a large skillet, heat the avocado oil. Add the sliced garlic and cook over medium heat. Add the brussels sprouts and red cabbage and toss, then add the apple cider vinegar, sea salt and pepper. Cook over low heat for 15 minutes stirring occasionally.

  3. Meanwhile, in a small bowl, whisk the lemon juice with the honey and dijon mustard. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.

  4. After the red cabbage and brussels sprouts are tender and brown, remove from the heat and let cool. 

  5. Once cooled, add dressing and toasted pumpkin seeds to salad. Garnish with fresh parsley and refrigerate. Serve chilled or room temperature.

  6. Store in the fridge for 2-3 days.

Leave a Reply