Cashew Crunch Shredded Brussels Sprouts Salad

Let me reintroduce you to this crunchy, bright, fresh shredded brussels sprouts salad.

I first made this salad 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 thanks to almost 7g of fiber, flavorful, and perfect for topping your favorite proteins, adding to wraps, or enjoying as a slaw.

Ingredients in this shredded brussels sprouts salad

This 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:

• Veggies: we’re using fresh brussels sprouts, purple cabbage, carrots, red bell pepper, green onion & cilantro. Talk about a rainbow in a bowl!
• Nuts: I love adding roasted salted cashews and toasted almonds to this salad for little savory bites.
• 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.

Make this salad your own

• Pick your veggies. As I mentioned, you can really use just about any vegetables you have in your fridge. Finely chopped broccoli would be great in here!
• Add a kick of heat. If you like a little spice, try adding a diced jalapeño and/or a pinch of cayenne pepper to the dressing!
• Make a creamy dressing. The sesame ginger dressing adds a wonderful umami flavor to all of the fresh veggies, but you can also kick it up a notch by adding a tablespoon of tahini or cashew butter for creaminess! SO GOOD.
• Go nut-free. Not into nuts (or have an allergy?) Simply omit the nuts or swap them for pepitas or sunflower seeds.

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
• A block of cooked, cubed tofu (use the sesame ginger dressing as a marinade!)
• Cooked, diced chicken breast (this sesame chicken is perfect)
• Cooked shrimp or salmon (I recommend my maple glazed salmon)

Add a yummy grain

This shredded brussels sprouts salad is completely grain-free, but it would be delicious tossed with a cup of cooked, cooled quinoa, rice noodles, or ramen noodles!

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.

How to shred brussels sprouts

To make this salad, you’ll need to shred your brussels sprouts. There are a few great ways to do it:

1. Use a food processor: trim the small stems off 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.
2. 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.
3. 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 stems off your brussels sprouts and then cut them in half lengthwise. Then, with each half lying flat side down, chop your brussels sprouts into fine shreds. No need for them to be perfect!

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. Just make sure you wait to add the cashews and almonds until you are ready to serve! Store it in an airtight container (or a few meal prep containers like these) for up to 3-4 days.

What to serve with this brussels sprouts salad

You can serve this salad as is or pair it with a main meal. Here are some suggestions:

• My Favorite Turkey Burgers
• Sweet and Spicy Gochujang Chicken Bowls
• 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
• Gochujang Carbonara

More salad recipes to try

• Spicy Cashew Thai Chickpea Broccoli Salad
• Manchego Apple Kale Farro Salad
• Warm Brussels Sprouts Salad
• Winter Butternut Squash Brussels Sprouts Caesar Salad
• Sesame Chicken Cabbage Crunch Salad

Get all of our delicious salad recipes here, plus more amazing recipes using brussels sprouts!

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.

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Order Now

Cashew Crunch Shredded Brussels Sprouts Salad

4.89 from 27 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

ServesServes 6 servings

Delicious cashew crunch shredded brussels sprouts salad tossed in a flavorful sesame ginger dressing. This easy, vegan brussels sprouts salad recipe is packed with fiber from colorful veggies and topped with crunchy roasted nuts. The perfect meal prep salad!

Ingredients

• 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
• Cilantro

Instructions

• 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.

Recipe Notes

*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.

Nutrition

Serving: 1serving (based on 6)Calories: 310calCarbohydrates: 26.8gProtein: 8.6gFat: 21.5gSaturated Fat: 3.3gFiber: 6.7gSugar: 9.4g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on April 25th, 2019, republished on April 11th, 2021, and republished on January 15th, 2026.