Love them or hate them, brussels sprouts are a staple during the festive season. So why not find a fun new way to serve them! This deliciously fresh vegan brussels sprout salad may just have you changing your views on the humble green veg.
The oven is usually full on during the festive period, so pivot to a fresh and healthy Brussels sprout slaw that needs no cooking. It's full of flavour and adds a lovely fresh touch to your dinner table.
This shaved Brussels sprouts slaw with spicy roasted almonds and a tahini maple dressing is completely vegan and gluten-free and can be served as a side dish or even as a main course.
A new way to eat Brussels Sprouts
Brussels sprouts often get a bad rap. And I totally get it. If you grew up eating them boiled as I did, your impression of this humble vegetable is probably one of a bitter taste and being told to "eat up or there's no dessert".
Needless to say, I've avoided Brussels sprouts for most of my adult life, believing they were a rare vegetable I didn't like.
Well, I don't like to hold grudges, and when I learned of the health benefits of Brussels Sprouts, I decided they were probably worth another shot at getting to know.
What are Brussels Sprouts good for?
Brussels sprouts hail from the same family as broccoli, cabbage and cauliflower. What all these vegetables have in common is that they contain glucosinolates, which, when digested, have anti-cancer effects. That's a pretty compelling reason to start getting your veggies in right there!
Further to their nutritional prowess, they're high in antioxidants, fiber, Vitamins C & K, and they can help with blood sugar regulation and reducing inflammation. What's not to love!
Ingredients for Vegan Brussels Sprout Slaw
- Brussels Sprouts. Raw Brussel Sprouts have the perfect amount of crunch. Honestly, when you've tried them this way, you won't want to cook them again!
- Nuts. I have used almonds in this recipe, which I lightly roasted with some paprika for a hint of spice. You can swap these out for pecans or walnuts if you prefer. Or even seeds such as pumpkin or sunflower. Roasting is also optional but adds a lovely flavour.
- Pomegranates. Beautiful little gems that add crunch and stunning colour. You can swap these out for cranberries to make the recipe even more festive!
- Carrots and red cabbage. Add crunch, flavour and colour.
For the dressing, I opted for a creamy Tahini Dijon mustard dressing. To make this yourself, you will need:
- Tahini. I love this vegan-friendly staple. But if you prefer, the recipe would work just as well with almond/cashew butter, or sunflower seed butter.
- Maple syrup. Adds the right touch of sweetness without adding refined sugars.
- Dijon mustard. Adds a wonderful kick to the dressing.
- Apple cider vinegar. Another wonder ingredient, it's really good for you, and adds the rght amount of tang.
- Lemon. To add a zesty flavour and up the Vitamin C!
How to prepare your Brussels sprouts
There are several different ways you can prepare your Brussels sprouts for this slaw.
You can cut them thinly by hand with a sharp knife, run them through a food processor with a slicing attachment, or run them through a mandolin.
I normally go the food processor route, as it takes seconds and I can grate my carrots and slice my cabbage with it too - super easy! This is the one I use and love. A bit of an investment, but it's lasted me 10 years already and shows no sign of slowing down - these things are built to live forever!
How to make Vegan Shaved Brussels Sprout Salad
Start by preparing your roasted almonds.
Mix the almonds, coconut oil, paprika, garlic powder and salt & pepper together in a bowl, making sure the almonds are well coated.
Roast the almonds in a pan until brown; be careful not to burn them, it should only take a few minutes.
Then prepare your dressing.
To make the dressing, pop the tahini, maple syrup, apple cider vinegar, water and lemon into a jar or a bowl and whisk until completely smooth and creamy. If too thick add a little more water.
Then prepare the salad.
In a medium bowl toss together the sliced sprouts, shredded carrots and cabbage, and half of the pomegranates.
Add the dressing to the bowl of vegetables but leave some aside for serving.
Tip the mixture on a serving dish, top with remaining pomegranates, the spicy almonds and a generous drizzle of the dressing.
Variations & tips for making this raw Brussels sprout salad recipe
This vegan brussels sprouts salad is really versatile, there are so many ways you can enjoy it! I've listed some popular adjustments to the base recipe below.
Nuts - use your favourite nuts. I love roasted almonds, but pecans, walnuts or pistachios could work well too. Or, swap them out for pinenuts, sunflower or pumpkin seeds. Any of these will add a lovely crunch and texture.
Fruits - don't have/love pomegranate? Use sun-dried cranberries, dried cherries, or raisins instead.
Dressing - I've made mine with tahini, but any nut or seed butter will work here. Just be aware that they'll all add their own flavour profile to the dressing.
To store - store your shredded Brussels sprout salad in the fridge for 3-4 days.
Other beautiful festive vegan recipes to try:
- Whole Roast Cauliflower with Quinoa
- Gluten-free Nut Roast
- Festive chocolate bark
- Healthy Christmas pudding bites
Recipe
Vegan Brussels Sprout Salad
A delicious, flavoursome, and healthy raw brussels sprout salad that will win you over with the first bite. Naturally vegan and gluten-free.
Ingredients
Vegetables
- 200g Brussels sprouts, trimmed and finely shredded or sliced.
- 1 large carrot, shredded
- 1 cup purple cabbage, shredded or finely sliced
- ⅓ cup pomegranates
Roasted Spicy Almonds
- ½ cup whole almonds
- 1 teaspoon coconut oil
- ⅓ teaspoon smoked paprika
- ⅓ teaspoon garlic powder
- Pinch of salt and pepper
Tahini Maple Dressing
- 4 tablespoon tahini (see notes for alternatives)
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 tablespoon water (add more if needed)
- Zest and juice from ½ a lemon
Instructions
Start by preparing your roasted almonds
Mix the almonds, coconut oil, paprika, garlic powder and salt & pepper together in a bowl, making sure the almonds are well coated.
Roast the almond in a pan until brown; be careful not to burn them, it should only take a few minutes.
Then prepare your dressing
To make the dressing, pop the tahini, maple syrup, apple cider vinegar, water and lemon into a jar or a bowl and whisk until completely smooth and creamy. If too thick add a little more water.
Then prepare the salad
In a medium bowl toss together the sliced sprouts, shredded carrots and cabbage, and half of the pomegranates.
Add the dressing to the bowl of vegetables but leave some aside for serving.
Tip the mixture on a serving dish, top with remaining pomegranates, the spicy almonds and a generous drizzle of the dressing.
Notes
Instead of tahini, you can use any nut or seed butter.
Swap out pomegranates for cranberries or raisins.
Instead of almonds, you can use pecans, walnuts or seeds.
As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts.
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