Shredded Vegetable Salad

Shredded Vegetable Salad

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Course: Main Course, Side Dish
Keyword: Salad, Vegan, Vegetable
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 People


  • Cutting Board
  • grater
  • Knife
  • 2 bowls One large and one small
  • Whisk

Adjust Servings


  • 1 cup carrots shredded
  • 1 cup brussels sprouts shredded
  • 1 cups apples shredded
  • 1 cup cabbage shredded
  • 1 cup broccoli shredded
  • 1 cup pine nuts toasted
  • 1 cup fresh parsley chopped
  • 1 whole lemon juiced
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 4 cloves garlic minced
  • 1 Tbsp honey
  • Sea salt to taste
  • black pepper to taste


  • To prepare the salad, start by shredding all of your vegetables using a grater. Mix them up in a large bowl along with the pine nuts and parsley.
  • In a small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, minced garlic, honey, salt, and pepper to make the dressing.
  • Pour the dressing over the vegetables and mix well to ensure that all of the vegetables are coated evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the flavors to meld together.
  • When you are ready to serve the salad, give it a good toss to redistribute the dressing and flavors. Serve as a side dish or for lunch. Enjoy your delicious and nutritious shredded vegetable salad!

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