Cashew Crunch Shredded Brussels Sprouts Salad

Delicious cashew crunch shredded brussels sprouts salad tossed in a flavorful sesame ginger dressing. This easy vegan salad recipe is loaded with colorful veggies and topped with crunchy roasted cashews and toasted almonds. Great for meal prep, parties and potlucks! #saladrecipe #vegetarian #mealprep #potluck#Appetizers#Vegetarian Appetizers

I first made this shredded brussels sprouts salad for dinner a few weeks ago after a couple nights of indulgent meals out. It was on one of those days where you find yourself absolutely craving a big green salad, or just about anything packed with veggies.

This shredded brussels sprouts salad was my solution as I was able to use just about every remaining veggie that had been lurking in my fridge. It was crunchy, filling, flavorful and perfect for topping fish tacos, burgers, or even using it as a slaw.

Cashew Crunch Shredded Brussels Sprouts Salad , By Best Recipes Demat .

Delicious cashew crunch shredded brussels sprouts salad tossed in a flavorful sesame ginger dressing. This easy vegan salad recipe is loaded with colorful veggies and topped with crunchy roasted cashews and toasted almonds. Great for meal prep, parties and potlucks! #saladrecipe #vegetarian #mealprep #potluck#Appetizers#Vegetarian Appetizers

Total time: 30 minutes
Servings: 6 Servings

Ingredients :

• For the salad:
• 1 pound 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
• 1/2 cup diced green onion
• 3/4 cup salted roasted cashews
• 1/2 cup toasted sliced almonds
• For the dressing:
• 2 tablespoons toasted sesame oil
• 2 tablespoons olive oil
• 2 tablespoons reduced sodium soy sauce (or coconut aminos if GF)
• 2-3 tablespoons rice vinegar
• 1 ½ tablespoons pure maple syrup
• 2 cloves garlic, finely minced
• 1 tablespoon freshly minced ginger
• Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter

Instructions :

• 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.
• 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.
• 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. 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.