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!
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.
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!
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.
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.
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.
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!
- 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!
*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.
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