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 has been updated from the original posted In 2016
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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….and you’re going to want to make a veggie burger to eat with this, I just know it!
The result is a creamy, dreamy, dairy-free and delicious shredded brussels sprouts salad. Silken tofu is naturally sweetened with dates and whipped up for an epic vegan slaw dressing…oh, I know you’re going to love it!
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
- Lemon
- Sliced almonds
- Sunflower seeds
- Hemp Seeds
No Mayo Dressing Ingredients
- Silken tofu
- Lemon juice
- Dates
- Celery seed
How to make it
- PREP THE VEGGIES: I use my food processor to shred the brussels sprouts and the cabbage. You could also use a box grater or a sharp knife, but the food processor definitely saves time.
- SOFTEN WITH LEMON: zest and juice the lemon over the bowl with the shredded veggies. Let them soften while you prepare the nuts and dressing.
- 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 ½ 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 shredded salad is my answer to both of those struggles.
Not only does this Brussels sprouts 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.
Ask yourself:
- 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?
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📖 Recipe
Brussels Sprouts Slaw
Ingredients
Ingredients:
- 1 lb. brussels sprouts approximately 5 cups trimmed and shredded
- ½ small head purple cabbage approximately 2 ½ cups sliced thin or shredded
- 2 lemons
- ½ cup sliced almonds
- ¼ cup sunflower seeds
- ¼ cup hemp seeds
- ½ teaspoon coarse sea salt
- Freshly ground pepper to taste
Dressing:
- 1 package 16-oz. silken tofu
- ¼ lemon juice
- 2 medjool dates*
- ½ teaspoon celery seed not celery salt
- freshly ground pepper to taste
Instructions
- 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.
Notes
Nutrition
Note
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.
Sunrita
I would have never thought of making a salad with Brussels sprouts! Eager to try.
Amy
A 12 minute slaw! Perfect for me! Love the use of medjool dates in the dressing.
Debra Klein
Yup…quick and easy…and yes, those dates plus the lemon juice is just the perfect dressing flavor burst combo.
Emily Flint
WE love brussel sprouts in my house and this was another fun and easy way to get them on the dinner table. Thanks for the great recipe!
Debra Klein
You’re welcome….variety definitely helps.
FOODHEAL
good
Amanda Marie Boyle
I love sprout, but rarely think to do them as a slaw – great idea.
Lathiya
This is such an interesting salad. It’s colorful and yummy.
Debra Klein
Right? No reason salad has to be boring!
Chef Dennis
Your salad was a big hit with my family. everyone wants to know when I’ll be making it again
Debra Klein
Awesome….sharing a healthy meal together is what it’s all about.
Sherry Ronning
I have been looking for a recipe to use my Brussel Sprouts and cabbage from our garden. This looks perfect!
Andrea Howe
this looks amazing and I can’t wait to make it this weekend!
Debra Klein
Thank you…can’t wait to hear all about it.
Paige
LOVE a good sprout salad and this one looks amazing! I’m going to try this!
Debra Klein
Awesome! Enjoy.
Sues
I think this is the prettiest brussels sprouts dish I’ve ever seen! And that dressing is perfect!
Debra Klein
Thank you! I think presentation matters…and food tastes better when it looks great.
EA Stewart
I am such a fan of “slaw” salads and this is delicious! Love the tofu in the dressing. And, yay for all the seeds and nuts!!!
Debra Klein
So many hidden gems in there!