Brussel Sprout Salad Recipe Vegan: Fresh & Easy Ideas

Brussels sprouts often get a bad rap for being bitter or tough, but when prepared right, they transform into a vibrant, crunchy, and utterly delicious salad. This vegan Brussels sprout salad recipe is a perfect example of how these little green gems can shine.

Packed with fresh ingredients and a tangy dressing, this salad is not only healthy but also bursting with flavor and texture. Whether you’re looking for a light lunch, a side dish for dinner, or a potluck contribution, this recipe fits the bill.

Plus, it’s easy to whip up in under 20 minutes, making it ideal for busy weeknights or last-minute guests. Let’s dive into this delightful dish that will have even Brussels sprout skeptics asking for seconds!

Why You’ll Love This Recipe

This Brussels sprout salad is a refreshing twist on traditional salads, delivering a satisfying crunch and a perfect balance of sweet, tangy, and savory flavors. The salad is completely vegan, making it suitable for plant-based diets, and it’s loaded with fiber, vitamins, and antioxidants.

The raw shredded Brussels sprouts provide a crisp base, while the addition of dried cranberries and toasted nuts adds bursts of sweetness and nuttiness. A zesty lemon-tahini dressing ties everything together with creaminess and a hint of citrus.

It’s versatile enough to customize with your favorite add-ins and pairs wonderfully with many meals.

Plus, this recipe requires minimal cooking skills and equipment, making it approachable for cooks of all levels. If you love experimenting with salads, you might also enjoy our Harvest Hash Recipe, a cozy vegan fall dish, or the bright and fresh Lemon Ricotta Pasta With Arugula Recipe.

Ingredients

• 4 cups Brussels sprouts, thinly shredded (about 1 lb)
• 1/2 cup dried cranberries
• 1/3 cup toasted walnuts or pecans, roughly chopped
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced and zested
• 3 tbsp tahini
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup shredded carrot for color and sweetness

Equipment

• Sharp chef’s knife or mandoline slicer
• Cutting board
• Large mixing bowl
• Small mixing bowl or jar for dressing
• Whisk or fork (for mixing dressing)
• Measuring spoons and cups
• Salad serving bowl or platter

Instructions

1. Prepare the Brussels sprouts: Trim the stems and outer leaves from the Brussels sprouts. Using a sharp knife or mandoline, thinly slice them into shreds. Place the shredded sprouts in a large mixing bowl.
2. Add the veggies and nuts: To the bowl, add the finely diced red onion, dried cranberries, toasted walnuts (or pecans), chopped parsley, and shredded carrot if using. Toss gently to combine all ingredients.
3. Make the dressing: In a small bowl or jar, whisk together the tahini, lemon juice, lemon zest, maple syrup, apple cider vinegar, olive oil, salt, and pepper until smooth and creamy. If the dressing is too thick, add a teaspoon of water at a time until the desired consistency is reached.
4. Toss the salad: Pour the dressing over the Brussels sprout mixture. Toss well to ensure everything is evenly coated with the dressing.
5. Adjust seasoning: Taste the salad and add more salt, pepper, or lemon juice as needed. Let the salad sit for 5-10 minutes to allow flavors to meld.
6. Serve and enjoy: Transfer the salad to a serving bowl or platter. Garnish with a few extra nuts or parsley if desired. Serve immediately or refrigerate for up to 2 days.

Tips & Variations

For the best texture, use fresh Brussels sprouts and slice them very thinly to avoid toughness.

• Nut-Free Version: Replace walnuts with toasted pumpkin seeds or sunflower seeds to keep it vegan and allergy-friendly.
• Extra Protein: Add cooked chickpeas or hemp seeds for a protein boost.
• Sweet & Tangy Twist: Swap dried cranberries for dried cherries or raisins.
• Spicy Kick: Add a pinch of red pepper flakes to the dressing for some heat.
• Make-Ahead: Prepare the salad without dressing and store in an airtight container. Add dressing just before serving to keep it fresh and crisp.

Nutrition Facts

Serving Suggestions

This Brussels sprout salad shines as a light and refreshing side for your meals. Try serving it alongside grilled vegetables or quinoa bowls for a vibrant vegan plate.

It also pairs beautifully with hearty dishes such as roasted sweet potatoes or tempeh steaks.

For a casual gathering or picnic, serve this salad on a bed of fresh greens or stuff it into pita pockets with some hummus for a delicious wrap. If you want to explore other recipes that complement this healthy vibe, check out our Low Fodmap Appetizer Recipes or the creamy and flavorful Cajun Ranch Wing Sauce Recipe.

Conclusion

This vegan Brussels sprout salad is a testament to how fresh, simple ingredients can come together to create a dish that’s both nourishing and delicious. The crispness of the sprouts combined with the sweet cranberries and crunchy nuts makes every bite exciting.

The lemon-tahini dressing adds just the right touch of creaminess and zest, perfectly balancing the flavors.

Whether you’re a Brussels sprout enthusiast or someone who’s hesitant to try them, this salad might just change your mind. It’s easy to prepare, adaptable to your taste, and full of nutrients to boost your health.

For more recipes that celebrate wholesome ingredients and bold flavors, dive into our Lion’S Mane Mushroom Crumble Recipes or our delightful Maple Bourbon Pickles Recipe. Happy cooking and enjoy every vibrant bite!

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