Kale, Cabbage, and Brussels Sprout Salad

Ingredients and Weight:

• Kale, 1 bunch (8 ounces)
• Cabbage, 1/2 head (12 ounces)
• Brussels sprouts, 1 pound (32 ounces)
• Red onion, 1/2 (4 ounces)
• Granny Smith apples, 2 medium (16 ounces)
• Walnuts, 1/2 cup (4 ounces)
• Dried cranberries, 1/2 cup (4 ounces)
• Balsamic vinegar, 1/4 cup (2 ounces)
• Olive oil, 1/4 cup (2 ounces)
• Honey, 1 tablespoon (1 ounce)
• Dijon mustard, 1 teaspoon (1/8 ounce)
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Wash and chop the kale, cabbage, and Brussels sprouts into bite-sized pieces.
2. Thinly slice the red onion and apples.
3. In a large bowl, combine the kale, cabbage, Brussels sprouts, red onion, apples, walnuts, and cranberries.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard.
5. Pour the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 12 grams
• Protein: 5 grams
• Carbohydrates: 35 grams
• Fiber: 5 grams

Dish Characteristics:

• Fresh and crunchy
• Slightly sweet and tangy
• Colorful and visually appealing

User Comments:

• "An amazingly refreshing and flavorful salad that's perfect for a light meal or a side dish."
• "The combination of kale, cabbage, and Brussels sprouts is unique and surprisingly delicious."
• "The dressing is perfectly balanced, not too sweet or too vinegary."
• "Great for picky eaters who might not otherwise enjoy kale!"
• "Easy to make and packed with nutrients, this salad is a winner."

Special Precautions and Tips:

• If you don't have fresh cranberries, you can use dried ones instead.
• To make the salad ahead of time, prepare all the ingredients and store them separately. Just before serving, combine them and add the dressing.
• To add extra crunch, you can top the salad with crispy fried shallots or toasted pumpkin seeds.