Shredded Brussels Sprouts Salad has it all….delicious, beautiful, nutritious, and perfect for easy meal prep. Creamy, dairy-free, dressing makes this slaw taste like the classic, with a modern and healthy twist.
This post was updated from the original that was published on April 27, 2015. This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
You know, I’m all about tasty and beautiful food that, oh-by the way, happens to be healthy. So, I tinkered with my Brussels Sprouts Slaw Recipe until I got everything you know to expect from me.
The result is a creamy, dreamy, dairy-free and delicious shredded brussels sprouts salad. A hard working nutritious meal prep poster child that is as easy to make as it is yummy.
This gorgeous salad is crunchy, colorful and scrumptious. It’s loaded with goodness in the form of fiber, protein and healthy fats. Plus, you’ll get that traditional slaw vibe without the sugar or mayo!
Brussels Sprouts Salad Ingredients
- Brussels sprouts
- Purple cabbage
- Sliced almonds
- Sunflower seeds
- Hemp Seeds
No Mayo Dressing
- Silken tofu
- Lemon juice
- Celery seed
How to make Brussels Sprouts Salad
- Prep the veggies:
- Soften with lemon:
- Toast the nuts and seeds:
I like to use my cast iron skillet that has been well seasoned to get the nuts golden and fragrant, without needing any oil. You could also toast them on a baking tray in your oven or even a toaster oven.
- Make the dressing:
Use a food processor, a blender or an immersion blender to combine all ingredients. This step takes about 1 minute…no joke…and you won’t need all the dressing for this salad….BONUS dressing to use on other salads or veggie dipping during the week!
- Mix and enjoy:
Toss the veggies and nuts until well mixed. Spoon 1/2 the dressing over the mixture and mix again. Continue to add more dressing to taste. Store remaining dressing in a glass in the fridge for up to a week.
- Meal Prep:
Prep veggies and store in airtight container in the fridge. Prep nuts and store at room temp. Make dressing and keep in fridge until ready to serve. Combine in large or small amounts when needed.
No time, no ideas?
The most common struggle I hear from my Health Coaching Clients is that they don’t have time to incorporate more healthy foods into their diets. I often hear, “salad is boring and I don’t know what else to make.” This EASY and MEAL PREP FRIENDLY salad is my answer to both of those struggles.
Not only does this salad take just 10 minutes to prepare, but you can do it in advance. I’m talking about doing the prep whenever it is convenient FOR YOU, and then throwing it together in just one minute when you’re ready to serve. And also you can keep all the ingredients ready and make just enough for one or two servings at a time. And this is so convenient.
Salad doesn’t have to be boring. Think about color, texture, flavor, crunch…there are so many ways to keep things interesting. Mix and match salads and dressings to change things up. I absolutely love the dressing on this salad, but you could also use my basic vinaigrette if that’s more your vibe.
Would you eat more salad if it was delicious, readily accessible, interesting and pretty?
Yeah, I just used the word pretty to describe a salad. I think this one is stunning. You know, we eat with our eyes first, so I think presentation is important.
Appearance is second to taste though. If it isn’t tasty, I’m not eating it. No problem because this one’s so good, I’m coming back for seconds!
Delicious. Time Saving. Creative. Healthy. What more could you ask for in a hard working salad?
What to serve with this healthy slaw?
- Black Bean Burgers
- Vegan Meatloaf
- White Bean Veggie Burgers
- Cauliflower Leek Soup
- Split Pea Soup
- Carrot Ginger Soup
- 1 lb. brussels sprouts (approximately 5 cups trimmed and shredded)
- 1/2 small head purple cabbage (approximately 2 1/2 cups sliced thin or shredded)
- 2 lemons
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup hemp seeds
- 1/2 teaspoon coarse sea salt
- Freshly ground pepper to taste
- 1 package (16-oz.) silken tofu
- 1/4 lemon juice
- 2 medjool dates*
- 1/2 teaspoon celery seed (not celery salt)
- freshly ground pepper to taste
- Wash and trim Brussels sprouts. Use slicing disc of food processor to shred. Set aside. You can also use a box grater or a sharp knife. Core cabbage. If using food processor, cut cabbage into wedges and shred that too. Otherwise, use a sharp knife and slice as thin as possible.
- Place shredded sprouts and cabbage in large bowl. Zest lemons over vegetables and then juice lemons over the bowl. Toss. Let the lemon soften the cabbage and sprouts while you make the nuts and dressing.
- Heat heavy skillet (I like to use cast iron for this) over medium heat and toast almonds, sunflower seeds and hemp seeds, stirring or shaking pan often, until golden and fragrant. The nuts will give off their own oils, so additional oil isn't NECESSARY....it will make the nuts more crispy though. Add 1-2 Tablespoons olive oil to the pan with the nuts if desired. Sprinkle on salt and pepper, mix well and set aside.
- MAKE THE DRESSING: Drain the tofu. It is not necessary to "press" it to get all the liquid out. Just pour off the liquid in the container. Add tofu and remaining ingredient into bowl of food processor and blend until smooth and creamy. You can also use an immersion blender to make this dressing.
- Sprinkle nuts over salad bowl and toss. Pour on half the dressing and toss well. Taste for seasoning, adding more salt and pepper as desired. If salad seems dry, add additional dressing to taste.
- See "meal prep" directions below to make in advance. Dressed salad will stay good in the fridge for up to 3 days, softening a bit more as time passes.
CABBAGE: You'll want the ratio of brussels sprouts to cabbage to be 2:1. If your cabbage is small, it will take 1/2 head to get 2 1/2 cups. If your cabbage is larger, you may only need 1/4 head.
DRESSING: You will only need 1/2-2/3 of the dressing. Any leftover will stay good in the fridge for up to a week. Use it on any salad, or as a substitute where sour cream, mayonnaise or yogurt is called for.
DATES: Buy medjool dates with the pits still in, if possible. They will be more plump and moist. If you only have already pitted dates on hand, soak in warm water for 10 minutes to soften, then drain before adding to recipe. Alternately you can use 2 Tablespoons date syrup or maple syrup to sweeten the dressing.
NUTS: I used a well seasoned cast iron skillet to toast the nuts and seeds and didn't need any oil for the pan. I have also dry toasted the nuts in a 350 degree oven for 6 minutes. If you use a regular skillet, you may need to add oil. Start with 1 Tablespoon and add an additional Tablespoon if needed.
NUT ALLERGIES: Omit the almonds and use additional seeds: pumpkin would work well. You can also omit the entire nuts/seeds. If that's the case, add in something else for crunch...maybe some crispy chickpeas (get the recipe for roasted chickpeas inside this link), or diced celery, jicama or carrots.
OPTIONAL ADD INS: 1/3 cup dried cranberries or cherries, 1/3 cup pomegranate seeds, 1 apple cored and diced.
MEAL PREP: Prepare up to step 2 in advance. Store in airtight container in fridge for up to 5 days. Prepare nuts and store room temp in airtight container. Prepare dressing and store in covered glass jar in fridge for up to a week. Mix as directed and serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving Calories 184Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 389mgCarbohydrates 15gFiber 5gSugar 7gProtein 11g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
First wash and trim off the bottom end of each sprout. You’ll want to discard any discolored leaves too. It’s easiest to use a food processor with the slicing disc. You can also use a box grater, or a sharp knife. If you cut by hand, first slice vertically in half and then lie them cut side down to thinly slice horizontally.
Brussels sprouts are high in fiber, antioxidants and nutrients. They’re also rich in Vitamin K, Vitamin C and ALA Omega-3 fatty acids.
Yes! Some people have a hard time digesting them, so go slow if you haven’t eaten them before. They’re easier to digest when they’re sliced thinly and have softened a bit. However, they do have a lot of fiber and too many raw veggies do cause some people to experience gas or bloating. Also, aw brussels sprouts retain more of their nutrients than cooked.