It’s another #MeatlessMonday here at AK and I’ve got a gorgeous rainbow salad for you to make this week.
Let me reintroduce you to this crunchy, bright, fresh shredded brussels sprouts salad.
I first made this salad a couple of years ago on a whim when I was absolutely craving a big green salad, or just about anything packed with veggies. This shredded brussels sprouts salad was my solution to cleaning out the fridge as I was able to use just about every remaining veggie that had been lurking in there. It’s 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.)
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Ingredients in this shredded brussels sprouts salad
This shredded brussels sprouts salad is the best way to clean out your fridge because it includes tons of veggies and a savory sesame ginger dressing that you’ll want to make again and again. It’s vegan, gluten free and super easy to customize to your taste preference. Here’s everything you’ll need to make it:
- For the veggies: we’re using fresh brussels sprouts, purple cabbage, carrots, red bell pepper, green onion & cilantro. Talk about a rainbow in a bowl!
- For extra crunch: I love adding roasted salted cashews and toasted almonds to this salad for little savory bites.
- For the dressing: the sesame ginger dressing is out-of-this-world delicious. It’s made with toasted sesame oil, olive oil, low sodium soy sauce, rice vinegar, a little maple syrup, garlic & freshly minced ginger.
Looking for an extra boost of protein?
This shredded brussels sprouts salad is the perfect base for adding your favorite proteins — plant-based or not! Here’s what I recommend:
- 1 cup of cooked edamame or chickpeas
- Grilled, diced chicken breast (use the sesame ginger dressing as a marinade!)
- Grilled shrimp or salmon (I recommend my maple glazed salmon)
Level up your dressing
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 of 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!
Do the brussels sprouts need to be cooked?
Nope! You’ll use raw, shredded brussels sprouts in this recipe for the perfect amount of crunch.
The perfect salad for meal prep
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!
How to store this brussels sprouts salad
This crunchy shredded brussels sprouts salad gets even better over the course of a few days as it marinates in the sesame ginger dressing. Store it in an airtight container (or a few meal prep containers like these) for up to 5 days, and see the tips above for meal prepping it or making it ahead of time to serve more people!
What to serve with this brussels sprouts salad
You can serve this salad as is or pair it with a protein of choice. Here are some suggestions:
- Firecracker Salmon
- Spicy Maple Glazed Salmon
- My Favorite Turkey Burgers
- One Pan Ginger Chicken Meatballs with Peanut Sauce
- Sweet & Spicy Hot Chili Chicken Noodles
- Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice
More salad recipes to try
- Spicy Cashew Thai Chickpea Broccoli Salad
- Roasted Carrot Cauliflower Quinoa Salad with Sunshine Dressing
- Spicy Ranch Chopped Chicken Cabbage Salad
- Warm Brussels Sprouts Salad
- Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free)
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.
Cashew Crunch Shredded Brussels Sprouts Salad with Sesame Ginger Dressing
Delicious cashew crunch shredded brussels sprouts salad tossed in a flavorful sesame ginger dressing. This easy, vegan brussels sprouts salad recipe is loaded with colorful veggies and topped with crunchy roasted nuts. Great for meal prep and picnics!
- 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.
*we want the carrots to be from the bag or manually cut into matchsticks so that they are a little thicker and retain their crunch.
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