Carb Smart Beef and Brussels Sprouts Salad
with Apples and Dijon Dressing- Mustard
- Sulphites
- Egg
- Peanuts
- Milk
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Sesame
- Soy
- Triticale
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
This carb smart Brussels sprouts salad features hearty Dijon and sweet apples! You won't miss the starch in this supper. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
250 g
Ground Beef
1 tbsp
Montreal Spice Blend
(Contains: Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale, May contain traces of allergens, Mustard)
170 g
Brussels Sprouts
113 g
Red Cabbage, shredded
1 unit(s)
Gala Apple
1 tbsp
Dijon Mustard
(Contains: Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten, May contain traces of allergens, Mustard)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 tbsp
Mayonnaise
(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)
28 g
Pepitas
28 g
Dried Cranberries
(Contains: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, May contain traces of allergens)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Combine vinegar, Dijon and mayo in a small bowl.
- Core, then cut apple into 1/4-inch slices.
- Add apples, cabbage and three-quarters of the dressing to a large bowl, then toss to coat.
- Thinly slice Brussels sprouts.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Brussels sprouts. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper.
- Transfer to a plate.
- Reheat the same pan over medium.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn.) Transfer to another plate.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Montreal Spice Blend. Stir to combine.
- Remove from heat. Season with salt, to taste.
- Add cooked Brussels sprouts to large bowl with salad, then toss to combine.
- Divide slaw between plates.
- Top with beef.
- Drizzle remaining dressing over top.
- Sprinkle cranberries and pepitas over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The dish offers a unique mix of sweet and savory flavors, though some found the Montreal spice blend overpowering or too salty.
- Ease of prep: Brussels sprouts may need longer cooking time than suggested, with some recommending 10 minutes for proper tenderness.
- Suggestions: Consider using chicken instead of beef for a better flavor pairing. Try adding a touch of sweetness to the dressing for balance.
- Portions: The slaw makes good leftovers, but keep the dressing separate if packing for lunch the next day.
- Texture: Some found the combination of raw cabbage and firm Brussels sprouts challenging to eat; consider cooking the sprouts longer.
