Delicious cashew crunch shredded brussels sprouts salad tossed in a flavorful sesame ginger dressing. This easy vegan salad recipe is loaded with colorful veggies and topped with crunchy roasted cashews and toasted almonds. Great for meal prep, parties and potlucks!
The other week I polled the AK Facebook group on what kind of recipes you wanted to see on the blog. A few popular call-outs included: easy dinners! quick lunches! veggie-packed meals! more cake recipes! (so basically everything, ha.)
As I work my way into developing more content for summer, I’m absolutely keeping your requests in mind, but also trying to stay true to what Ambitious Kitchen represents: a healthy recipe and wellness site that inspires you in and out of the kitchen through recipes, stories and community.
And today I’ve got another delicious recipe for you to try.
I first made this shredded brussels sprouts salad for dinner a few weeks ago after a couple nights of indulgent meals out. It was on one of those days where you find yourself absolutely craving a big green salad, or just about anything packed with veggies.
This shredded brussels sprouts salad was my solution as I was able to use just about every remaining veggie that had been lurking in my fridge. It was crunchy, filling, flavorful and perfect for topping fish tacos, burgers, or even using it as a slaw.
F-A-B-U-L-O-U-S! (Imagine singing it Fergie style though.)
Ingredients in this brussels sprouts salad
This salad is the best way to clean out your fridge because it includes tons of veggies such as: shredded brussels sprouts, shredded red cabbage, shredded carrots, red bell pepper, cilantro, diced green onion, cashews and almonds.
It’s crunchy thanks to the raw brussels and cabbage, full of umami flavors thanks to the sesame ginger dressing and absolutely perfect for lunches or parties. And guess what? It just so happens to be both vegan and gluten free — whoo hoo!
How to shred brussels sprouts
To make this salad you’ll need to shred your brussels sprouts. It might sound tricky, but it’s actually super easy and there are a few great ways to do it:
- Use a food processor: trim the small stem off of the brussels sprouts and add them to your food processor about a handful or so at a time. Use the slicing attachment on your food processor and pulse until they’re nice and shredded.
- Use a box grater: you can shred your brussels sprouts against a box grater on the side with the largest holes. I’d suggest spraying the grater with a bit of cooking spray so that the sprouts easily glide against the grater.
- Shred them with a knife: this is the method I typically use, and once you get the hang if it it will go pretty quickly. Using a sharp knife cut the stem off of your brussels sprouts and then cut them in half lengthwise. Then, with each half laying flat side down, chop your brussels sprouts into fine shreds. No need for them to be perfect!
Can I make this brussels sprouts salad ahead of time?
Absolutely. Personally I think the salad is best after sitting for a few hours in the dressing, but ultimately it’s the most delicious within a few days of making it. Just make sure you wait to add the cashews and almonds until you are ready to serve!
What to serve brussels sprouts salad with
You can serve this salad as is or pair it with a protein of choice. Here are some suggestions:
See how to make the brussels sprouts salad:
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I know you’re going to love this shredded brussels sprouts salad, please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
- Serves: 6 servings
- Serving size: 1/6 of recipe
- Calories: 310
- Fat: 21.6g
- Saturated fat: 3.3g
- Carbohydrates: 26.8g
- Sugar: 9.4g
- Fiber: 6.7g
- Protein: 8.6g
- For the salad:
- 1 pound brussels sprouts, end trimmed and any yellow outer leaves removed
- 4 cups shredded red cabbage (also known as purple cabbage)
- 1 ½ cups shredded carrots (from the bag) or carrots cut into small matchsticks*
- 1 red bell pepper, diced
- 1 bunch cilantro, chopped
- 1/2 cup diced green onion
- 3/4 cup salted roasted cashews
- 1/2 cup toasted sliced almonds
- For the dressing:
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 2 tablespoons reduced sodium soy sauce (or coconut aminos if GF)
- 2-3 tablespoons rice vinegar
- 1 ½ tablespoons pure maple syrup
- 2 cloves garlic, finely minced
- 1 tablespoon freshly minced ginger
- Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter
- To garnish:
- Extra cashews and almonds
- Green onion
- Shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
- Add shaved brussels sprouts to a bowl, along with shredded red cabbage, shredded carrots, red bell pepper, cilantro and green onion. Top with cashews and toasted almonds.
- Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter. Drizzle over the salad and use tongs to toss the salad together so that the dressing coats all of the brussels sprouts and cabbage. Garnish salad and enjoy! Serves 4-6.
How to toast almonds: if you don't want to buy pre-toasted sliced almonds, you can do it yourself! Simply add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool.
Feel free to use any flavor of cashews you’d like, regular roasted, curry flavored or even honey are all wonderful options! I personally LOVE honey-roasted and thai curry.
If you’d like a boost of protein, feel free to add in 1 cup thawed cooked edamame, grilled diced chicken breast or chickpeas.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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