Shaved Brussels Sprout and Cabbage Salad with Lemon Parmesan Vinaigrette

Ingredients

- 4 cups cabbage, thinly sliced
- 2 cups Brussels sprouts, thinly sliced
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup Parmesan cheese, shaved or grated

Instructions

1. Prepare the Vegetables:
- Begin by washing the cabbage and Brussels sprouts thoroughly under cold running water. Pat them dry with a clean kitchen towel.
- Using a sharp chef's knife or a mandoline slicer, thinly slice the cabbage and Brussels sprouts. Aim for fine shreds to ensure they mix well and absorb the dressing beautifully.
- Transfer the sliced vegetables to a large mixing bowl.

2. Mix the Dressing:
- In a small mixing bowl, combine the lemon juice, olive oil, sugar, salt, and black pepper.
- Whisk these ingredients together briskly until the sugar is fully dissolved and the dressing is emulsified with a smooth consistency.

3. Assemble the Salad:
- Pour the lemon Parmesan vinaigrette over the sliced cabbage and Brussels sprouts in the large mixing bowl.
- Using two large salad forks, toss the vegetables gently to ensure they are evenly coated with the vinaigrette.

4. Add Finishing Touches:
- Sprinkle the dried cranberries and Parmesan cheese over the salad.
- Give the salad one final, gentle toss to distribute the cranberries and cheese evenly throughout the salad.

5. Serving:
- Transfer the prepared salad into a large serving dish.
- Serve immediately to maintain the fresh, crisp texture of the vegetables.

Preparation Time

PT15M
15 minutes

Total Time

PT15M
15 minutes

Type of Dish

Lunch

Keywords

Brussels sprouts, cabbage salad, lemon vinaigrette, vegetarian lunch, fresh greens, summer salad, parmesan cheese, easy salad, healthy lunch, quick recipe

Recipe Yield

Serves 4 adults

Calories

550 calories

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