Protein-rich Brussels Sprouts Salad

Perfect light lunch to eat before doing some holiday shopping. It fills you up so you don’t grab fast-food crap (sorry McDonalds), nourishes your body and gives you energy that lasts all day.

Ingredients Brussels-Sprouts-Salad-Ingredients

  • ½ pound Brussels sprouts
  • ¼ head purple cabbage
  • ½ purple onion or shallots, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. coconut nectar
  • 1 Tbs. coconut oil
  • ½ teaspoon minced garlic
  • salt and pepper
  • parsley coconut nectar

For those of you who might be new to Coconut Nectar, you can buy this on Amazon, Whole Foods or (I think they’re the cheapest)


  1. Cut ends of Brussels sprouts off and remove leaves, discard the core once it is too tight to remove leaves. Brussels-Sprouts-leaves
  2. Add Brussels sprouts, cabbage, onion, and jalapeno to a bowl and toss together.
  3. Optional: Cook both the Brussels sprouts and cabbage before adding the jalapeno – some people will find this easier to digest – like me! I love raw Brussels sprouts but my belly prefers cooked. Nothing better than a warm salad during the winter months.
  4. In a small bowl combine the balsamic vinegar, coconut nectar, coconut oil and garlic together. Add to vegetables and toss.
  5. Saute salad in sauce pan lightly, adding additional coconut oil if needed.
  6. Serve warm and enjoy!

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