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!
Servings: 6 servings
Ingredients
- 1 lb. brussels sprouts ends trimmed, thinly sliced
- 2 c. carrots grated
- 2 c. cabbage thinly sliced
- 1 c. shelled 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 or Tamari 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
