Sadia Hussain

Shredded Green Salad Recipe

This fresh, shredded green salad recipe is what you need to detox after the holiday season! This healthy recipe, with its color and texture, is as tasty as it is beautiful. 

Salads are a great way to pack in fiber and vitamins in your diet but they can be time consuming to prepare. This salad does take time to finely shred all the green veggies but it can be prepped in advance and stored, without the dressing, in an airtight container for a few days.


Even if you are not a fan of Brussels sprouts, I urge you to try this shredded green salad because Brussels sprouts are rich in antioxidants and fiber and add a delicious flavor and crunch to this salad.


If you are looking for something filling and nutritious to take to school or work then this is a great option. It also looks impressive served on a big platter for a lunch or dinner party.

Shredded Green Salad Recipe

Sadia Hussain

SERVES

12

TOTAL TIME

45 Minutes

INGREDIENTS

  • 2 cups Brussels sprouts, shredded, washed and dried

  • 1 green bell pepper, finely sliced

  • 1 small zucchini, finely julienned with the skin

  • 1 small head iceberg lettuce, finely shredded

  • 2 stalks celery, peeled and finely sliced at an angle

  • A handful of green beans, thinly sliced at an angle

  • 1 cup red cabbage, thinly sliced

  • 1 green apple, thinly sliced with the skin (I squeeze a half lemon on top to prevent the apples from browning)

  • 1/2 cup dried cherries

  • 1/2 cup roasted pecans (I roast mine)

  • 1/2 cup pumpkin seeds (I roast mine)

  • 1/2 cup sunflower seeds (I roast mine)

For the Dressing

  • 1/4 cup apple cider vinegar

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • 1 garlic clove, smashed

  • Salt to taste

  • Sugar to taste (optional)

METHOD

  1. In a large bowl, mix all the veggies.

  2. Right before serving, mix the dressing vigorously in a jar or whisk in a bowl.

  3. Slowly add a little dressing at a time and mix, you may not want to use it all. Leave out the smashed garlic clove.

  4. Sprinkle the dried cherries, pecans, pumpkin seeds and sunflower seeds on top.

  5. Mix and serve immediately.

Tips and Bits

You can use currants, raisins, or dates instead of the dried cherries.


I like to use candied pecans.

  • Facebook
  • Twitter
  • Pinterest
  • Instagram

Liked this recipe?

0

Subscribe to My Newsletter