I’ll be honest. I’m crazy about this salad. And it really wasn’t that long ago that I finally realized salads do not have to be limited to Spring Mix lettuces, spinach or even kale. Collard greens make amazing salads (like this one). And so do brussels sprouts.
What was it about brussels sprouts that made everyone hate on them in the 90s? People would say “brussels sprouts” with such contempt, like would you rather do your homework or eat brussels sprouts?
Well, we’ve gotten over that, because brussels sprouts are practically on every restaurant menu now. Every menu.
And they’re usually roasted at high heat with some oil, balsamic and chunks of meat. It’s delicious, but not really what I’m going for here.
What I want is a way to eat seasonal vegetables in a simple, nutritious, nourishing and absolutely delicious way. We’ve been subscribing to our local CSA (read more), and the cruciferous vegetables have been tumbling in.
Not only is this vegetable group (including brussels sprouts and cabbage) crazy good for you; they actually fill you up. Win.
So this salad? Totally worth all the chopping and mixing. Here’s how it tastes:
Savory-sweet
Crunchy
Refreshing
Satisfying
Like stir-fry, but raw
… And it’s totally packable, vegan-friendly, fridge-friendly and guest-friendly. What’s not to love?
Brussels Sprouts Slaw with Cabbage, Carrots and Peanut Sauce
Ready to give it a go? Here’s what you need:
Tools:
– Sharp knife
– Cutting board
– Salad mixing bowl
– Smaller heatproof bowl for making dressing
Salad Ingredients (makes 4 full-size servings):
– 1/2 head red or purple cabbage
– 1/2 pound brussels sprouts
– 2 large carrots
– 1/2 cup peanut butter
– 1/4 cup olive oil or sesame oil
– 1 tbsp soy sauce or tamari
– 2 tbsp maple syrup or honey (not vegan)
– 1 tbsp red pepper flakes (optional)
– 1 tbsp brown rice vinegar (optional)
Optional salad toppings:
– Sliced clementines or oranges (highly recommended!)
– Edamame
– Shredded chicken
– Chopped almonds or other nuts
– Avocado
Directions:
Prepare the brussels sprouts by chopping off the thick stem. Thinly slice the brussels sprouts vertically, in the same direction as the stem. Each slice should be about 2-3mm thick (very thin).
Thinly slice the purple cabbage so that it falls into thin strips. Chop the strips in half to avoid super long strands. Remove any super thick strips.
Dice the carrots. You can peel them if you want, but carrot peels are super nutritious (arguably as nutritious as the rest of the carrot!).
Add all the chopped vegetables into your large salad bowl.
Make the peanut dressing. In a microwave-proof bowl, heat the peanut butter until soft, about 30 seconds. It doesn’t have to melt completely. Add the remaining ingredients: oil, soy sauce, maple syrup, red pepper flakes and vinegar (if using), and mix well. Adjust the dressing to taste.
Toss the dressing and the salad together until fully incorporated. Top with desired toppings and serve, or save the salad in an airtight container for up to 4 days.
