Fall Brussels Sprouts and Cabbage Salad

This crispy-crunchy cabbage salad is made with both red and Napa cabbage, plus shaved Brussels sprouts, apple, and pomegranate seeds for tons of fall flavor. You can serve this Brussels Sprouts and Cabbage Salad as a side salad, or bulk it up with quinoa and / or chicken to make it a main dish salad. 

You’ll Need These Key Ingredients 

A full list of ingredients with their measurements can be found in the recipe card below, but here’s what I used to make this Brussels sprouts and cabbage salad. 

• Cabbage — Napa cabbage has a mild flavor and a delicate crunch that I adore in salads, while red cabbage is earthier with a serious crunch. I prefer using both types of cabbage so the salad has a nice blend of flavors and textures. 
• Brussels Sprouts — To make eating the raw Brussels sprouts easy and enjoyable, I suggest shaving them thinly with a mandoline (or do it carefully with a sharp chef’s knife). Some grocery stores sell pre-shaved Brussels sprouts, which are super convenient but often pricier. 
• Other Veggies — I used a blend of matchstick carrots for sweetness and crunch, radishes for a peppery bite, and celery for a neutral crunch. You can use any blend of vegetables you like! 
• Fruit — I love cabbage apple salads, so I couldn’t resist cutting a sweet apple into matchsticks here. Pomegranate seeds also work nicely in this salad.  
• Parsley — Any fresh herb may be used, but parsley is my favorite. Discard any woody stems before chopping. 
• Apple Cider Vinaigrette — I made my own using a blend of olive oil, apple cider vinegar, Dijon, and honey. I love adding some garlic and minced shallots for even more flavor. 
• Protein of Choice — I typically use leftover roast chicken or store-bought shredded rotisserie chicken to bulk up this salad, but cooked quinoa is a fantastic vegetarian alternative. You could also use poached chicken, grilled chicken, or smoked chicken. 

Katie’s Tip: If making grilled chicken, you can make a larger batch of the apple cider vinaigrette and use part as the marinade for extra flavor. 

Want to Make This Salad in Advance? Here’s How 

This Brussels sprouts and cabbage apple salad is perfect for weekly meal prep, but it can also be assembled in advance for holiday dinners such as Thanksgiving or Christmas. 

• 2 days ahead: You can prepare the chopped vegetables and vinaigrette and store separately in the fridge. 
• 2 hours before serving: You can toss together the cabbage salad base with the vinaigrette. 
• Just before serving: Add the apple, pomegranate, nuts, and cheese. 

Serving Suggestions for This Brussels Sprouts Cabbage Salad 

I’ll typically eat this salad on its own if enjoying it as a main dish salad. If serving as a side salad, I love pairing it with one of the following fall mains: 

• Mini Chicken Pot Pies
• Instant Pot Chuck Roast
• Apple Stuffed Acorn Squash
• Sheet Pan Pork Tenderloin
• Roasted Cauliflower Soup

Katie’s Tip: If serving the fall salad for Thanksgiving, it goes especially well with a slow cooker glazed ham or apple cider turkey!