Print Options:

Cashew Crunch Shredded Brussels Sprouts Salad

For the salad:
 1 stick brussels sprouts, end trimmed and any yellow outer leaves removed
 4 cups shredded red cabbage (also known as purple cabbage)
 1 ½ cups shredded carrots (from the bag) or carrots cut into small matchsticks*
 1 red bell pepper, diced
 1 bunch cilantro, chopped
 ½ cup diced green onion
 ¾ cup salted roasted cashews
 ½ cup toasted sliced almonds
For the dressing:
 2 tbsp toasted sesame oil
 2 tbsp olive oil
 2 tbsp reduced sodium soy sauce (or coconut aminos if GF)
 23 tbsp rice vinegar
 1 ½ tbsp pure maple syrup
 2 cloves garlic, finely minced
 1 tbsp freshly minced ginger
 if you want a creamy dressing: add 1 tablespoon tahini or cashew butter
To garnish:
 Extra cashews and almonds
 Green onion
 Cilantro
1

Shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.

2

Add shaved brussels sprouts to a bowl, along with shredded red cabbage, shredded carrots, red bell pepper, cilantro and green onion. Top with cashews and toasted almonds.

3

Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.

4

Drizzle over the salad and use tongs to toss the salad together so that the dressing coats all of the brussels sprouts and cabbage. Garnish salad and enjoy! Serves 4-6.