Cashew Crunch Shredded Brussels Sprouts Salad

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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 roasted cashews and almonds. Great for meal prep, parties and potlucks!

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
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• 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
• 
  
• To Garnish :
• Extra cashews and almonds
• Green onion
• Cilantro

Instructions

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

This article and recipe adapted from this SITE

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