Thai-style shredded Brussels sprouts salad is a super light and refreshing meal that is still full of flavor.  It is loaded with raw vegetables and topped with a Thai-style almond butter dressing for the perfect vegan, Paleo, and whole 30 dinner recipe!

Brussels sprouts recipes make a great side dish that is full of nutrition.  A few other Brussels sprouts recipes you might like include these Crispy Brussel Sprouts with Bacon, Smashed Brussels Sprouts, and these Sautéed Shredded Brussels Sprouts.

Thai Salad recipe in a glass bowl with two wooden spoons for a healthy lunch.

Let’s be honest… eating salad can get BORING.  Does anyone else out there agree?

In dental school, Cohl and I ate the exact same salad almost every weekday for an entire year.  Let’s just say I definitely limit the combination of balsamic vinaigrette, goat cheese, pecans, and cranberries now.

Almond butter dressing poured into a bowl of gluten-free vegan salad for lunch.

But as boring as salad may seem, there are SO many variations out there to try.

We normally enjoy spinach, kale, and arugula salads, but have you ever had a shredded Brussles sprouts salad?

Trust me… your salad-life is about to be changed!

Gluten-free Shredded Brussels Sprouts Salad in a glass bowl.

Loads of shredded Brussels sprouts, cabbage, and carrots are combined to form an ultra-crisp and refreshing salad.  No cooking, sauteing, or roasting required!

A super creamy and flavorful Thai-style almond butter dressing is then whisked together to coat the shredded Brussels sprouts salad.

Top it off with a bit of cilantro, greens onions, and crunchy almonds and voila!!  You have an ultra-healthy-and-oh-so-tasty salad ready in under 20 minutes.

Brussels Sprout Salad in a serving bowl with wooden forks.

Want to make this Shredded Brussels Sprouts Salad Ahead of Time?

If you’re planning on bringing this to a get-together or preparing it the night before to bring to work, make sure you keep the dressing and the vegetables separate.

Brussels sprouts are less likely to get soggy than spinach or kale, but they still will if kept in the dressing overnight.

Make sure you store the dressing in a separate container from the shredded brussels sprouts salad and then mix just before you serve.

Two white bowls filled with Thai-Style Shredded Brussels Sprouts Salad for dinner.

How Can You Evolve this Shredded Brussels Sprouts Salad?

Even though this salad is already gluten-free, dairy-free, vegan and full of raw vegetables, there are a few ways you can alter it to fit your dietary preferences:

  • If you’re on a Paleo or Whole 30 diet, replace the edamame with additional carrots and use coconut aminos instead of soy sauce or Tamari.
  • Feel free to leave out the maple syrup if you want to reduce the sugar content or are on a Whole 30 diet.


Tap stars to rate!

4.25 from 12 votes

Thai-Style Shredded Brussels Sprouts Salad

Thai-style shredded brussels sprouts salad is loaded with raw vegetables and topped with a Thai-style almond butter dressing for the perfect vegan, Paleo, and whole 30 dinner recipe!
Yield 6 servings
Prep 20 minutes
Total 20 minutes
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  • 1 lb. brussels sprouts ends trimmed, thinly sliced
  • 2 c. carrots grated
  • 2 c. cabbage thinly sliced
  • 1 c. edamame previously frozen and brought to room temperature*
  • ¼ c. cilantro finely chopped
  • ¼ c. almonds finely chopped
  • ¼ c. green onions finely chopped

Thai-Style Almond Butter Dressing

  • 1/3 c. almond butter smooth, microwave for 10-15 seconds
  • 2 Tbsp. soy sauce Tamari, or coconut aminos**
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. maple syrup*^
  • ¼ tsp. ginger ground
  • 1 clove garlic minced
  • 1-2 tsp. chili paste or Sriracha
  • 2-3 Tbsp. warm water


  • Using a food processor with the slicing disc attached, thinly slice all of your brussels sprouts. Place these in a large bowl. Next, thinly slice all of your cabbage and place in the large bowl.
  • Switch out the slicing disc for the grating disc and finely grate the carrots. Add to the large bowl.
  • Next, add edamame to the large bowl.
  • In a separate, medium-sized bowl combine almond butter, soy sauce, vinegar, maple syrup, ground ginger, minced garlic, chili paste and water. Whisk until smooth. If sauce is too thick, add additional water.
  • Add almond butter dressing to the large bowl and toss to combine.
  • Serve salad immediately with cilantro, almonds and green onions. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.25 from 12 votes


*Replace edamame with additional carrots if Paleo or Whole 30. **Use coconut aminos if Paleo or Whole 30. ***Leave maple syrup out if Whole 30. ^If making this ahead of time, keep dressing and shredded vegetables separate until just ready to serve. This will ensure the salad stays crisp and does not get soggy.


Calories: 287kcal, Carbohydrates: 30g, Protein: 14g, Fat: 14g, Saturated Fat: 1g, Sodium: 372mg, Potassium: 1109mg, Fiber: 12g, Sugar: 11g, Vitamin A: 14585IU, Vitamin C: 104.9mg, Calcium: 202mg, Iron: 3.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

Want more recipes like this Thai-Style Shredded Brussels Sprouts Salad?

Shredded Brussels Sprouts with Cranberries & Walnuts

Browned Butter Brussels Sprouts

Chopped Broccoli Salad with Balsamic


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Recipe Rating


    1. Yay! So glad you enjoyed this recipe, Monica! Happy you could modify it to your liking. Thanks for leaving a comment and a rating!

    1. Absolutely, Melissa! I’d leave the dressing on the side just so it doesn’t get soggy after a few days in the fridge 🙂

  1. This looks SO GOOD! Do you think peanut butter could be swapped in for the almond butter? That’s what I have on hand at the moment.

    1. Hi Janice! It absolutely can! Make sure to get a creamy, not chunky, almond butter. If it is still too chunky, heat it up in the microwave and/or blend the sauce ingredients together in a high-speed blender or food processor. Can’t wait to hear what you think!

  2. 4 stars
    DH didn’t like the way I fixed the last batch of Brussels sprouts (cooked) so I used this recipe—he liked it. I was using prepared almond butter near the bottom of the jar. There was little almond oil left, so even with heating I had difficulty distributing the almond butter in the dressing. The flavor was terrific; I’d use more chili paste next time (1 tsp this time). We squeezed lime juice over each salad. Looking forward to leftovers.

    1. Hi Janice! The almond butter at the bottom of the tub will definitely not spread easily (since the oil is gone!) . The addition of a little lime juice sounds incredible though. Happy you both enjoyed it!

  3. 5 stars
    Everyone loved the salad – great flavors and dressing was not overwhelming. I added sliced radish to the recipe as well.

    1. Oh I love your idea to add the radishes! So happy everyone enjoyed it. Thanks for your comment and rating!!

  4. I love Thai style salads! I think maybe I could live on them for lunch every single day…? 🙂 That almond butter dressing sounds crazy-delish, and it’s perfection for those who can’t do peanuts. YUM!

  5. 5 stars
    I’m always up for trying a new salad so I do find salads boring at times as well. Thanks for sharing this!