Brussels sprouts and cabbage side salads

Healthy Recipes
Cabbage and vegetable salad

Brussels sprouts and cabbage are part of the mustard family of vegetables. Other vegetables in this group include broccoli, cauliflower, kale, arugula and radishes. The sulfur-containing compounds found in these vegetables give them their characteristic strong smell, spicy and sometimes bitter taste.

These veggies are rich in vitamins, minerals and phytonutrients plant compounds associated with reducing disease risk. Raw or cooked, Brussels sprouts and cabbage make delicious and nutritious sides and salads.

Try these two side salad recipes the next time you grab these veggies at the grocery store.

Shredded brussels sprout apple dried cranberry walnuts salad.

Roasted Brussels Sprouts with Apple and Cranberries

Ingredients:

  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 medium sweet (e.g. Gala, Fuji) apple, cored and diced
  • ½ cup dried cranberries
  • ½ cup 100% apple or orange juice
  • 2 teaspoons canola oil
  • 1 teaspoon minced fresh tarragon
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon freshly-ground black pepper
  • ¼ cup chopped toasted pecans or walnuts

Instructions:

  1. Preheat oven to 375ºF (190ºC).
  2. Combine Brussels sprouts, apple and cranberries in a large bowl. Set aside.
  3. Blend apple or orange juice, oil, tarragon, salt and pepper in a small bowl. Add to Brussels sprouts mixture and toss until well coated.
  4. Arrange the Brussels sprouts mixture in a 9-by-9-inch baking dish. Bake for 25 to 30 minutes until the Brussels sprouts are fork tender.
  5. To serve, top with toasted pecans.
  6. Makes 4 servings.

Recipes adapted from eatright.org.

Cabbage and vegetable salad

Cabbage Salad

Ingredients:

  • 4 cups cabbage, shredded or thinly sliced
  • 1/4 cup carrot, grated or finely sliced
  • 1/4 cup celery, thinly sliced
  • 1/4 cup green pepper, chopped
  • 1/3 tablespoon onion, finely chopped
  • 1/2 teaspoon dill, basil or parsley
  • 1/2 cup mayonnaise, light or low-fat
  • 1/2 cup yogurt, non-fat plain
  • 1 teaspoon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon sugar

Instructions:

  1. Wash and prepare vegetables for chopping.
  2. Use a cheese grater or slice all vegetables thinly with a sharp knife.
  3. Put in a large bowl.
  4. Add herbs to taste.
  5. Mix mayonnaise, yogurt, mustard, lemon juice and sugar in a small bowl. Blend well and add to vegetables.
  6. Mix well. Keep in refrigerator until ready to eat.
  7. Makes 8 servings.

Recipes adapted from myplate.gov.

Next steps:

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