Shredded Brussels Sprouts & Cabbage with Lemon-Caper Dressing

I love when a dish comes together that offers multiple wins!

Not only is it tasty and easy to make but it’s also giving me the nutritional bonuses I’m looking for. Like in this yummy shredded cabbage & brussels sprouts salad.

It’s a great way to enjoy cruciferous veggies (Brussels spouts & cabbage) & alliums (shallots) while also getting your green, purple, & white phytonutrients for the day plus a dose of healthy fats!

The 4 Most Toxic Foods To Avoid During Cancer Recovery

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Crucifers & Alliums are 2 of the most important foods you can eat for cancer protection, inflammation lowering, & immune boosting benefits! You can read more about why eating a colorful diet is so important HERE plus my other favorite cancer fighting foods HERE.

I found this recipe in Dr. Andrew Weil’s cookbook, “Fast Food, Good Food“. I modified it a bit based on my taste preferences and shared these adjustments in the recipe below. Feel free to experiment and do the same for you. This is the beauty of cooking. You get to add in or take away based on what you and your family love.

By the way…this recipe is kid approved. Every time I’ve made it my girls have literally gobbled it up and asked for seconds!

Give it a go and let me know what you and your family think.

Shredded Brussels Sprouts & Cabbage with Lemon-Caper Dressing

Ingredients

  • 1 lb (1/2 kg) Brussels sprouts, trimmed
  • 1/3 head Red Cabbage
  • 1 Lemon, zest the outside then press into juice
  • 1 large Shallot, finely chopped
  • 2 tsps Dijon Mustard
  • 1-2 Tbsp Capers, rinsed, drained, & chopped (feel free to vary the amount based on your taste preference)
  • 1/4 cup Extra-Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1/2 cup Raw Almonds

Directions

Step 1: In a small bowl, whisk together all the dressing ingredients except the olive oil (lemon zest & juice, shallot, mustard, capers, salt, pepper). Once everything is combined, then whisk in the oil in a steady stream. NOTE: I have also made this without the capers and it still tasted great; so your choice if you want to add them or not.
Step 2: Shred the Brussels sprouts & cabbage in a food processor; this is by far the easiest and quickest way to shred everything. Place in a large bowl.
Step 3: Pour the dressing over the veggies and toss until everything is well coated. I personally like to do this with my hands.
Step 4: Toast the almonds in a dry skillet on your stove top, then chop, and add to the top.
You can also make this salad ahead of time and let it sit. The cabbage & Brussels sprouts hold up nicely with the dressing and if anything I think it tastes better over time. It’s a perfect salad to bring to a potluck or party, or to batch cook ahead of time and enjoy over the course of the week.

It goes well with a variety of different proteins. Our favorite is with chicken fajitas!

The 4 Most Toxic Foods To Avoid During Cancer Recovery

This FREE Guide will help you take the First Step in helping your body heal!
By knowing what foods will feed your cancer vs. slow it down, you and your family can begin to take control again.


Where should I send your FREE Guide?