Cabbage & Brussels Sprouts Winter Salad


By Joy Turner

This is a delicious, long-lasting, and nutrient-dense winter salad that is easily adapted to many dietary needs. Remember, nutrient density relies a lot on growing practices and soil quality. Whenever possible, choose local and organic! We have used Misfit Market for the last few years to score local odd-looking or damaged organic produce. It reduces food waste...and our budget! 

Let’s start with the dressing. You’re going to want to bookmark this because it is good on almost every salad. If you decide to add chicken to this salad, you can double the dressing and use some as a marinade.

Dressing Ingredients (shake vigorously):

4T Olive oil

3T Lemon juice

3T Apple cider vinegar

2T Dijon mustard

1T Maple syrup

1-4 cloves of garlic (depending on your preference)

1t Redmond’s Sea Salt

1.5t pepper

Salad Ingredients:

2 cups sliced cabbage

2 cups sliced Brussels Sprouts

2 apples, chopped

1/2 cup pomegranate seeds

1/2 cup pecans (I use sprouted pecans)


Toss together sliced cabbage, shaved Brussels Sprouts, an apple or two, pomegranate seeds, and sprouted pecans. Drizzle with the magic dressing and enjoy. The longer this salad sits, the softer the cruciferous vegetables become, so if you have time to let it sit for a bit before serving, great. It’s also delicious right away!

If you have any remaining ingredients, toss them together without dressing and save them for lunches throughout the week. This salad keeps in the fridge for a week (or more)!

If desired, you can top it with red onions, walnuts, sprouted pumpkin seeds, dried cranberries, feta cheese, or parmesan cheese. The possibilities are endless!

If you make this, be sure to tag us @themaralabs on Instagram and share your variations so we can try them!

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