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brussels sprouts salad in a white bowl

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!

Course Dairy Free, Grain Free, Lunch, Salad, Vegan, Vegetarian
Cuisine American
Keyword brussels sprouts salad, shredded brussels sprouts salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 310 kcal
Author Monique Volz of AmbitiousKitchen.com

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

  1. 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.
  2. 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.
  3. 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. 
  4. 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 Facts
Cashew Crunch Shredded Brussels Sprouts Salad with Sesame Ginger Dressing
Amount Per Serving (1 serving (based on 6))
Calories 310 Calories from Fat 194
% Daily Value*
Fat 21.5g33%
Saturated Fat 3.3g21%
Carbohydrates 26.8g9%
Fiber 6.7g28%
Sugar 9.4g10%
Protein 8.6g17%
* Percent Daily Values are based on a 2000 calorie diet.