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Thai Shredded Brussels Sprouts Salad
  • 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
  • 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
  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.