Nut-Free Cruciferous Crunch Salad

Brighten up your mealtime with this vibrant Nut-Free Cruciferous Crunch Salad—a nutrient-packed medley of finely shredded Brussels sprouts, red cabbage, broccoli, kale, and freshly grated carrot. Perfect for anyone with nut allergies, this salad swaps nuts for crunchy sunflower seeds, adding texture and a toasty finish. Tossed in a tangy-sweet dressing of extra virgin olive oil, lemon juice, Dijon mustard, and honey, every bite strikes a perfect balance between zesty and refreshing. Ready in just 20 minutes and served raw to preserve its natural crunch, this salad is a wholesome, fiber-rich dish ideal for a healthy lunch or as a standout side for any meal.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 200 grams Brussels sprouts
• 200 grams Red cabbage
• 150 grams Broccoli
• 1 medium Carrot
• 100 grams Kale
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon Honey
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 small Red onion
• 50 grams Sunflower seeds

Directions

Step 1

Start by preparing the vegetables. Trim the ends off the Brussels sprouts and thinly slice them. Set aside in a large mixing bowl.

Step 2

Remove the tough outer leaves from the red cabbage, then slice it thinly into shreds. Add to the mixing bowl with the Brussels sprouts.

Step 3

Chop the broccoli into small florets and thinly slice the stems, adding both to the vegetable mix.

Step 4

Peel the carrot and grate it using a box grater or a food processor with a grating attachment. Add the grated carrot to the bowl.

Step 5

Remove the stems from the kale and chop the leaves finely. Massage the kale briefly with a pinch of salt to soften, then add it to the other vegetables.

Step 6

For the dressing, combine extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small jar with a tight-fitting lid. Shake vigorously until the dressing is well emulsified.

Step 7

Peel and thinly slice the red onion, adding it to the vegetable mixture in the bowl.

Step 8

Pour the dressing over the ingredients in the mixing bowl, and toss the salad thoroughly until all the vegetables are well coated.

Step 9

Sprinkle sunflower seeds over the salad and gently toss once more to combine.

Step 10

Transfer the Nut-Free Cruciferous Crunch Salad to a serving platter or individual plates. Serve immediately or chill in the fridge until ready to serve.

Nutrition Facts

Serving size	921.1 grams (921.1g)

Amount per serving	% Daily Value*
Calories	1027

Total Fat 70.40g	90%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 17.20g
Cholesterol 0mg	0%
Sodium 1716mg	75%
Total Carbohydrate 88.70g	32%
Dietary Fiber 28.00g	100%
Total Sugars 38.20g
Protein 27.30g	55%

Vitamin D 0IU	0%
Calcium 542mg	42%
Iron 8mg	44%
Potassium 2011mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 9.9%

Carbs: 32.3%