The Whole Food Plant Based Cooking Show
Vegan Brussels Sprouts Salad
Calories: 302kcal
Today we’re transforming humble Brussels sprouts into a mouthwatering salad that will change the way you think about this underrated veggie! Perfectly shredded Brussels sprouts create the base for a vibrant, crunchy dish packed with flavor. We’ll toss them with a zesty dressing, crunchy nuts, sweet dried fruits, and a pop of fresh citrus for a balance that’s sweet, savory, and tangy all at once. Whether you’re looking for a healthy side dish or a stand-alone salad that’s full of texture and nutrition, this recipe will have everyone coming back for seconds.
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Equipment
Ingredients
Salad
- 1 pound brussels sprouts ends cut off and sliced thinly
- 1 bunch spring onions green tops, diced
- 1 cup pecans toasted
- ½ cup dried cranberries
Dressing
- 2 oranges juiced
- ⅓ cup sunflower seeds or cashew, or almonds
- ⅓ cup raisins
- ¼ cup white wine vinegar
- 3 tbsp dijon mustard
- 1 tbsp nutritional yeast
- 1 cup water
Instructions
Salad
- Add all salad ingredients to a bowl and stir.
Dressing
- Add all dressing ingredients to a blender and blend until smooth.
- Pour dressing over salad and stir well. Start with half of the dressing and add more to your liking.
- Keep in an airtight container in the fridge for up to a week.
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Nutrition
Calories: 302kcal | Carbohydrates: 33g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 163mg | Potassium: 811mg | Fiber: 12g | Sugar: 7g | Vitamin A: 724IU | Vitamin C: 89mg | Calcium: 100mg | Iron: 3mg
