Vegan Brussels Sprout Salad

This easy Vegan Brussels Sprout Salad is flavor packed with fresh homemade sesame oil dressing and has the perfect crunch. It serves great as a side for Thanksgiving or Christmas and as main in warm weather. Its perfect for all year round and for all occasions.

Course Salad

Cuisine American

Keyword brussels sprout salad recipe, how to make vegan brussels sprout salad, raw brussels sprout salad, vegan brussels sprout salad recipe, vegan shaved brussels sprout salad

Prep Time 10

tossing time 5

Total Time 15

Servings

Calories 225kcal

Author Gunjan

Ingredients

12 oz. or 1 1/2 cups trimmed brussels sprouts (raw)
1/2 cup thinly sliced carrots
1/2 cup thinly sliced red bell pepper
1/4 cup diced pimento peppers (fresh/jarred/canned)
1/4 cup raw cashew nuts
1/4 cup chopped walnuts
1/4 cup chopped cilantro

dressing

4 tbsp toasted sesame oil
1 tsp garlic powder
1 tsp ginger powder
2 tbsp maple syrup
1 tbsp almond butter
salt to taste

Instructions

In a food processor combine brussels sprouts and pulse it until its roughly crushed or shredded like consistency. Spoon it out in a large mixing bowl.
Now, combine rest of the veggies and nuts in the same mixing bowl and keep it aside.
In another glass jar or bowl combine dressing ingredients and whisk it very well until almond butter is well blended.
Drizzle the dressing over the salad and toss it well. Adjust salt and serve immediately.

Notes

cashew butter can be used instead of almond butter if desired.
This recipe serves 4 as a side and 2 as the main.
I used bottled diced pimento for convenience but feel free to use fresh ones if available at your location. Make sure to chop them so get the right flavors.

Nutrition