Cashew Crunch Shredded Brussels Sprouts Salad with Sesame Ginger Dressing
Total Time
30 minutes
Prep Time
30 minutes
Rating
4.88 out of 5 stars
(25)
Ingredients
6 servings
- 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
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