I created a Shaved Brussel Sprout Salad with an Asian-inspired dressing and ultra-crisp raw sprouts that makes a perfect Whole30 or vegan side for chicken or alongside a sandwich.

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I never thought raw brussels sprouts could be this exciting, but this Shaved Brussel Sprout Salad changed my mind. It has that crunchy, slightly bitter bite that hooks you, and the toasted sesame oil adds a deep, toasty note that keeps it from being plain.

Friends call it a Brussel Sprout Slaw at potlucks and they always ask where I buy it. There is a freshness to it that makes you want to try it with almost anything or nothing at all, and it somehow feels like a secret trick I only half believe.

Ingredients

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Shaved Brussels sprouts: Shaved raw, crunchy, high fiber and vitamin C, mild bitter bite
Carrot: Adds sweetness, beta carotene, color, slight crunch that softens over time
Toasted sesame oil: Toasty strong aroma, small amount gives deep nutty flavor and aroma
Rice vinegar: Light sour acidity brightens salad, low calorie tang to balance richness
Coconut aminos: Umami salty sweet, less sodium than soy, gives savory depth
Almonds or sunflower seeds: Crunch healthy fats and protein, sunflower option keeps it nut free
Ginger: Grated fresh heat, bright spicy lift, helps digestion a bit
Maple syrup or honey: Adds touch of sweet, balances tang, optional for strict Whole30 omit
Lime juice: Fresh lime brightens, adds citrus zip and vitamin C
Cilantro or parsley: Herby finish, cilantro bold parsley milder both freshen the bowl

Ingredient Quantities

1 lb brussels sprouts, trimmed and shaved (about 4 cups)

1 medium carrot, peeled and julienned or grated (about 1 cup)

2 green onions, thinly sliced

1/3 cup sliced almonds or sunflower seeds for nut free

2 tbsp sesame seeds, optional

3 tbsp rice vinegar

2 tbsp coconut aminos or low sodium soy sauce or tamari (use coconut aminos for Whole30)

2 tbsp toasted sesame oil

2 tbsp avocado oil or other neutral oil

1 tbsp maple syrup or honey, optional omit for strict Whole30

1 tbsp grated fresh ginger

1 clove garlic, minced or 1/2 tsp garlic powder

1 tbsp fresh lime juice (about 1 lime)

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 cup chopped cilantro or parsley, optional

How to Make this

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1. Trim and shave 1 lb brussels sprouts into very thin ribbons, about 4 cups total, using a mandoline, the slicing disk on a food processor, or a sharp knife; thicker pieces will be crunchy but a little tougher to chew so try to get them thin.

2. Peel and julienne or grate 1 medium carrot (about 1 cup), thinly slice 2 green onions, and chop 1/4 cup cilantro or parsley if using; set aside.

3. Toast 1/3 cup sliced almonds or use sunflower seeds for nut free, and 2 tbsp sesame seeds if using, in a dry skillet over medium heat until fragrant and lightly browned, stirring often and watching closely so they dont burn; cool.

4. Make the dressing in a small bowl: whisk together 3 tbsp rice vinegar, 2 tbsp coconut aminos or low sodium soy sauce or tamari (use coconut aminos for Whole30 compliant), 2 tbsp toasted sesame oil, 2 tbsp avocado or other neutral oil, 1 tbsp grated fresh ginger, 1 clove garlic minced or 1/2 tsp garlic powder, 1 tbsp fresh lime juice (about 1 lime), 1/4 tsp kosher salt and 1/4 tsp black pepper; add 1 tbsp maple syrup or honey only if you want a touch of sweetness, omit for strict Whole30.

5. Taste the dressing and adjust acidity or salt if needed, adding a little more lime or coconut aminos; if you used maple or honey you can warm the dressing briefly to help it emulsify but its not necessary.

6. Put the shaved brussels, carrot and green onions in a large bowl, pour the dressing over, and toss well so every piece gets coated; massage the dressing into the brussels with your hands for about 30 seconds to 1 minute to soften them slightly and mellow the bitterness.

7. Add the toasted almonds or seeds and the sesame seeds, reserve a little for garnish, then toss again to combine.

8. Fold in chopped cilantro or parsley if using, taste one more time for seasoning and add a pinch more salt or lime if you like.

9. Let the salad rest at room temperature for 10 to 20 minutes to let flavors meld, or chill briefly; serve with extra sesame seeds and a lime wedge, great alongside chicken or a sandwich.

Equipment Needed

1. Mandoline or food processor with slicing disk, or a sharp chef’s knife for shaving the Brussels sprouts
2. Sturdy cutting board
3. Box grater or julienne peeler for the carrot, plus a microplane or fine grater for the ginger
4. Large mixing bowl for tossing the salad
5. Small bowl and whisk or fork for the dressing
6. Dry skillet for toasting almonds or seeds
7. Measuring spoons and measuring cups
8. Tongs or salad servers (or your hands) to toss and massage the salad
9. Citrus juicer or reamer (or just a fork) for the lime juice

FAQ

Q: Can I make this salad ahead of time?

A: Yes, you can prep it ahead. Shave the sprouts and grate the carrot up to 24 to 48 hours before, keep dressing in a separate jar. Toss just before serving for best crunch, or dress it 20 to 30 minutes ahead if you want it a bit softer and more melded.

Q: What's the easiest way to shave Brussels sprouts?

A: Trim the stem, peel off any bad outer leaves, then thinly slice with a sharp chef's knife or use a mandoline. A food processor with a slicing disk works too, just dont overdo it or you get mushy bits.

Q: I have a nut allergy, what can I use instead of almonds?

A: Use toasted sunflower seeds or pepitas for the same crunch and nut free safety. Sesame seeds are optional and totally fine if sesame is safe for you.

Q: How do I make this Whole30 or gluten free?

A: Swap coconut aminos for soy or tamari and skip the maple syrup for strict Whole30. For gluten free use tamari or coconut aminos instead of soy sauce. The rest of the ingredients are already compliant when you omit the sweetener.

Q: How long will leftovers keep?

A: Stored in an airtight container in the fridge it will last 2 to 3 days. If it was dressed it will soften and lose some crunch, so expect it to be less crisp after the first day.

Q: Can I add protein and what pairs best?

A: Yes, great options are shredded rotisserie chicken, grilled shrimp, seared salmon, firm tofu or roasted chickpeas. Add warm proteins right before serving so the salad stays lively and fresh.

Asian Shaved Brussels Sprouts Salad Recipe Substitutions and Variations

Brussels sprouts: swap with shredded green cabbage, thinly sliced napa cabbage, or shaved kale (massage kale with a little oil to soften)
Coconut aminos / soy / tamari: use Bragg liquid aminos, or 1 tbsp miso whisked with 1 tbsp water, or low sodium fish sauce for extra umami
Toasted sesame oil: if you dont have it use 1 tsp tahini mixed into the dressing, or walnut oil, or a neutral oil plus 1/2 tsp toasted sesame seeds for that nutty hit
Maple syrup / honey: replace with agave nectar, brown rice syrup, or just omit and brighten with extra lime juice and a pinch of sugar if needed

Pro Tips

– Shave the sprouts thin but not paper thin. A very thin shave softens them faster and helps the dressing cling, but if you go too thin they can get mushy after sitting. If you dont have a mandoline just take your time with a sharp knife and stack a few at a time.

– Toast the almonds or seeds low and keep your eyes on them, they go from perfect to burnt in seconds. Dump them onto a plate to stop the heat and save a few whole pieces for garnish so the salad looks and tastes fancier.

– Make the dressing ahead and taste it, dont just eyeball. If it feels too sharp add a little more oil or a tiny pinch of sweetener, if it feels flat add more lime or coconut aminos. Warming it briefly helps any syrup dissolve and makes the dressing cling better.

– Massage the dressing into the shredded sprouts with your hands about 30 to 60 seconds, that mellows bitterness and softens them. Dont overdo it though or the salad will get limp, stop when they look slightly darker and more pliable.

– Keep the crunch by adding nuts or seeds right before serving and store leftovers with the dressing separate if you can. The dressed salad will be fine for a couple days but is best within 24 hours, after that it loses fresh crunch and bright flavor.

Asian Shaved Brussels Sprouts Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created a Shaved Brussel Sprout Salad with an Asian-inspired dressing and ultra-crisp raw sprouts that makes a perfect Whole30 or vegan side for chicken or alongside a sandwich.

Servings

servings

Calories

177

kcal

Equipment: 1. Mandoline or food processor with slicing disk, or a sharp chef’s knife for shaving the Brussels sprouts
2. Sturdy cutting board
3. Box grater or julienne peeler for the carrot, plus a microplane or fine grater for the ginger
4. Large mixing bowl for tossing the salad
5. Small bowl and whisk or fork for the dressing
6. Dry skillet for toasting almonds or seeds
7. Measuring spoons and measuring cups
8. Tongs or salad servers (or your hands) to toss and massage the salad
9. Citrus juicer or reamer (or just a fork) for the lime juice

Ingredients

1 lb brussels sprouts, trimmed and shaved (about 4 cups)
1 medium carrot, peeled and julienned or grated (about 1 cup)
2 green onions, thinly sliced
1/3 cup sliced almonds or sunflower seeds for nut free
2 tbsp sesame seeds, optional
3 tbsp rice vinegar
2 tbsp coconut aminos or low sodium soy sauce or tamari (use coconut aminos for Whole30)
2 tbsp toasted sesame oil
2 tbsp avocado oil or other neutral oil
1 tbsp maple syrup or honey, optional omit for strict Whole30
1 tbsp grated fresh ginger
1 clove garlic, minced or 1/2 tsp garlic powder
1 tbsp fresh lime juice (about 1 lime)
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 cup chopped cilantro or parsley, optional

Directions

Trim and shave 1 lb brussels sprouts into very thin ribbons, about 4 cups total, using a mandoline, the slicing disk on a food processor, or a sharp knife; thicker pieces will be crunchy but a little tougher to chew so try to get them thin.
Peel and julienne or grate 1 medium carrot (about 1 cup), thinly slice 2 green onions, and chop 1/4 cup cilantro or parsley if using; set aside.
Toast 1/3 cup sliced almonds or use sunflower seeds for nut free, and 2 tbsp sesame seeds if using, in a dry skillet over medium heat until fragrant and lightly browned, stirring often and watching closely so they dont burn; cool.
Make the dressing in a small bowl: whisk together 3 tbsp rice vinegar, 2 tbsp coconut aminos or low sodium soy sauce or tamari (use coconut aminos for Whole30 compliant), 2 tbsp toasted sesame oil, 2 tbsp avocado or other neutral oil, 1 tbsp grated fresh ginger, 1 clove garlic minced or 1/2 tsp garlic powder, 1 tbsp fresh lime juice (about 1 lime), 1/4 tsp kosher salt and 1/4 tsp black pepper; add 1 tbsp maple syrup or honey only if you want a touch of sweetness, omit for strict Whole30.
Taste the dressing and adjust acidity or salt if needed, adding a little more lime or coconut aminos; if you used maple or honey you can warm the dressing briefly to help it emulsify but its not necessary.
Put the shaved brussels, carrot and green onions in a large bowl, pour the dressing over, and toss well so every piece gets coated; massage the dressing into the brussels with your hands for about 30 seconds to 1 minute to soften them slightly and mellow the bitterness.
Add the toasted almonds or seeds and the sesame seeds, reserve a little for garnish, then toss again to combine.
Fold in chopped cilantro or parsley if using, taste one more time for seasoning and add a pinch more salt or lime if you like.
Let the salad rest at room temperature for 10 to 20 minutes to let flavors meld, or chill briefly; serve with extra sesame seeds and a lime wedge, great alongside chicken or a sandwich.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.