Description

This Brussels Sprouts and Cabbage Salad is a vibrant, crunchy mix of shredded Napa and red cabbage, shaved Brussels sprouts, fresh apple matchsticks, and pomegranate seeds, tossed in a tangy apple cider vinaigrette. Perfect as a refreshing side or a hearty main dish when combined with quinoa and grilled chicken, this salad brings fall flavors and textures together in a delightful and healthy way.

Ingredients

Salad

2 cups Napa cabbage, shredded
1 1/2 cups red cabbage, shredded
1 cup shaved Brussels sprouts
1/2 cup matchstick carrots
1 apple, cut into matchsticks
1/2 cup pomegranate arils
1/4 cup radish, thinly sliced
2 celery ribs, thinly sliced
3 tablespoons finely chopped parsley
2 cups cooked grilled or rotisserie chicken, chopped or shredded
½–1 cup cooked quinoa (optional) – for a vegetarian protein boost

Dressing

6 tablespoons olive oil
4 1/2 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 tablespoon minced shallot
1 garlic clove, minced
Salt and pepper to taste

Toppings

Pickled red onion
Crumbled feta or goat cheese
Toasted pecans or pumpkin seeds

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Instructions

Make the Dressing: In a jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, minced shallot, minced garlic, salt, and pepper until well combined. Set aside or refrigerate to allow flavors to meld.
Toss the Base: In a large mixing bowl, combine shredded Napa cabbage, red cabbage, shaved Brussels sprouts, matchstick carrots, thinly sliced radish, thinly sliced celery, chopped parsley, and cooked quinoa if using. Pour the dressing over the mixture and toss thoroughly to coat all ingredients evenly.
Add Chicken & Fruit: Gently fold in the chopped or shredded cooked chicken, apple matchsticks, and pomegranate arils, taking care not to bruise the fruit or shred the greens too much.
Finish & Serve: Just before serving, sprinkle the salad with pickled red onions, crumbled feta or goat cheese, and toasted pecans or pumpkin seeds for added flavor and texture. Serve chilled or at room temperature.

Notes

For a vegetarian version, omit the chicken and increase quinoa to 1 cup for extra protein.
To make this salad ahead, keep the dressing and toppings separate until ready to serve to maintain freshness and crunch.
Feel free to swap pomegranate arils with dried cranberries or fresh grapes if not in season.
Pickled red onions can be prepared in advance or omitted if desired.
This salad stores well in the refrigerator for up to 2 days but is best enjoyed fresh to preserve texture.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American