Description
A crisp and vibrant spring salad made with finely chopped Brussels sprouts, snap peas, radishes, carrots, and fresh herbs, all tossed in a zesty lemon vinaigrette — the perfect seasonal side dish or light lunch.
Ingredients
Scale
- 1 pound Brussels sprouts, finely chopped or shredded
- 1 cup snap peas, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/2 cup carrots, shredded
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup green onions, sliced
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Wash and dry all vegetables and herbs thoroughly.
- In a large bowl, combine shredded Brussels sprouts, snap peas, radishes, carrots, green onions, parsley, and mint.
- In a small bowl or jar, whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well blended.
- Pour the dressing over the salad and toss thoroughly until evenly coated.
- Let the salad sit for 10–15 minutes to allow flavors to develop.
- Taste and adjust seasoning as needed, then serve chilled or at room temperature.
Notes
- Use a food processor or mandoline to quickly shred Brussels sprouts.
- Letting the salad sit enhances flavor and softens the sprouts slightly.
- Add feta, seeds, or protein like chickpeas for extra variety.
- Great as a make-ahead dish for spring meals or lunch prep.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg