Brussels Sprouts Slaw

4.84 from 6 votes

Brussels Sprouts Slaw

Shredded Brussels Sprouts Salad is just the make ahead salad you need in your life. Delicious and creamy dairy-free dressing makes this slaw taste like the classic, without all the trappings. Traditional slaw with a modern twist!

Prep Time5

Cook Time5

Additional Time2

Total Time12

Course: Salad

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 184kcal

Author: Debra Klein

Equipment

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

CABBAGE: You'll want the ratio of brussels sprouts to cabbage to be 2:1. If your cabbage is small, it will take ½ head to get 2 ½ cups. If your cabbage is larger, you may only need ¼ head.

DRESSING: You will only need ½-2/3 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: ⅓ cup dried cranberries or cherries, ⅓ 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.

Nutrition