Thai Shredded Brussels Sprouts Salad

This is my new favorite salad and I am guessing there are MANY variations on this theme out there but I am telling you MINE is the best! The secret ingredient in the dressing is….. ALMOND BUTTER! It gives the salad a creaminess and peanut-y taste without added oil (I do not use oil in my recipes). Feel free to add or subtract veggies according to taste, and you will have a terrific chopped salad full of crunch and flavor.

The salad will keep fresh and stay crunchy sealed tightly in the fridge for 5 days with NO dressing!

I wanted to add in an effort to be as authentic as possible, I cannot list this as Vegetarian or Vegan because of the Sriracha. There are about 4 or 5 vegan Sriracha sauces available, but the brand I used is not. And Rice Wine Vinegar, maple syrup and tamari ARE vegan. SO this is ALMOST VEGAN!

Thai Shredded Brussels Sprouts Salad

Ingredients

2 cups (about a pound) of Brussels sprouts, shredded or chopped thin (I used a mandolin)

2 cups grated carrots

2 cups purple cabbage, thinly sliced

1 cup edamame (thawed from frozen)

1/2 cup chopped cilantro

1/4 to 1/2 cup finely chopped almonds

1/4 cup sliced green onions

Dressing

1/3 cup almond butter – microwave it for 15 seconds before adding ingredients

2 Tablespoons Tamari or Soy Sauce (can also use low sodium)

1 Tablespoon pure maple syrup

1/4 teaspoon ginger powder

1/4 teaspoon garlic powder

1-2 teaspoons Sriracha (check taste before adding the additional teaspoon- I added both because we like it spicy here)

3 Tablespoons warm water

Instructions

Using a food processor with the slicing blade – thinly slice Brussells Sprouts (or buy them pre-shredded!) Repeat with purple cabbage. Add to a very large bowl.

Grate the carrots in the food processor using the regular blade and add to the Brussels.

Add the edamame, cilantro, almonds and green onions. Mix well.

To the microwaved almond butter, add the rest of the dressing ingredients. Add the warm water last and shake (I always make mine is a small glass bottle) or wisk until thoroughly combined.

*Keep the dressing at room temp and do not dress the salad until just before serving or it will get soggy, and no one likes soggy veggies!

NOTE: I highly recommend buying the pre-shredded veggies to save prep time. Also  I doubled the salad dressing for this salad. This makes a huge salad, so if you want a smaller salad, cut the veggies in half but use the entire recipe for the dressing.

Enjoy!

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Thai Shredded Brussels Sprouts Salad

Ingredients

Ingredients

• 2 cups about a pound of Brussels sprouts, shredded or chopped thin (I used a mandolin)
• 2 cups grated carrots
• 2 cups purple cabbage thinly sliced
• 1 cup edamame thawed from frozen
• 1/2 cup chopped cilantro
• 1/4 to 1/2 cup finely chopped almonds
• 1/4 cup sliced green onions

Dressing

• 1/3 cup almond butter – microwave it for 15 seconds before adding ingredients
• 2 Tablespoons Tamari or soy sauce
• 1 Tablespoon pure maple syrup
• 1/4 teaspoon ginger powder
• 1/4 teaspoon garlic powder
• 1-2 teaspoons Sriracha check taste before adding the additional teaspoon- I added both because we like it spicy here
• 3 Tablespoons warm water

Instructions

Instructions

1. Using a food processor with the slicing blade – thinly slice Brussells Sprouts (or buy them pre-shredded!) Repeat with purple cabbage. Add to a very large bowl
2. Grate the carrots in the food processor using the regular blade. Add to the bowl.
3. Add the edamame, cilantro, almonds and green onions. Mix well.
4. To the microwaved almond butter, add the dressing ingredients. Add the warm water last and shake or wisk until thoroughly combined.

Recipe Notes

*Keep the dressing at room temp and do not dress the salad until just before serving or it will get soggy, and no one likes soggy veggies!
NOTE: I highly recommend buying the pre-shredded veggies to save prep time. Also I doubled the salad dressing for this salad. This makes a huge salad, so if you want a smaller salad, cut the veggies in half but use the entire recipe for the dressing.