Brussels sprouts salad with red cabbage, pistachio and cranberry

Add a splash of colour to your meal with this delicious Brussels sprouts salad. A wonderful vegan winter salad, this is a great addition to a Christmas meal too.

Course Salad

Cuisine British, Vegan

Keyword Brussels sprouts salad

Prep Time 15

Cook Time 0

Servings people

Calories 179kcal

Ingredients

For the dressing

2 tablespoons olive oil
1 tablespoon wholegrain mustard
Juice of one lemon

For the salad

400 g Brussels sprouts trimmed and shredded
½ red cabbage shredded
50 g pistachios
75 g dried cranberries
Small handful flat leaf parsley finely chopped

Metric - US customary

Instructions

To make the dressing

Mix together 2 tbsp olive oil with 1 tbsp wholegrain mustard and the juice of one lemon.

To make the salad

Place 400g shredded Brussels sprouts in a large mixing bowl with half a red cabbage, shredded, 50g pistachios, 75g dried cranberries and a small handful of finely chopped flat leaf parsley.
Pour over the dressing and mix well with two spoons or your hands.
Serve immediately.

Notes

Nutritional information is approximate and is intended as a guide.

Nutrition