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Original Post: https://www.evolvingtable.com/thai-style-shredded-brussels-sprouts-salad-vegan/

Thai Salad recipe in a glass bowl with two wooden spoons for a healthy lunch.
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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!
Prep Time20 minutes
Total Time20 minutes
Course: Dinner, Main Course, Salad, Side Dish
Cuisine: Thai
Servings: 6 servings
Author: London Brazil

Ingredients

  • 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

Instructions

  • 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!

Notes

*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.

Nutrition

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