Description
Raw Brussels Sprouts Salad with shredded brussels sprouts and vegetables tossed in an easy oil-free SunButter dressing. Perfect for workweek lunches!
Ingredients
Raw Brussels Sprouts Salad
- 1 lbs brussels sprouts (5–6 cups shredded)
- 1 medium red or yellow bell pepper thinly cut into bite sized pieces
- 1 cup shredded carrots
- 1/2 cup thinly sliced green onion
- 1/2 cup chopped cilantro
- 1/2 cup raw cashews
- 1 TBSP hemp hearts
SunButter Dressing
- 1/3 cup No-Sugar-Added SunButter
- 1 lime, squeezed
- 1–2 TBSP coconut aminos or Tamari Lite
- ¼ tsp garlic powder
- ½ TBSP pure maple syrup
- ¼ cup filtered water + more as needed to thin
Instructions
- Start by shredding the brussels sprouts. Remove any tough outer leaves and cut the brussels sprouts in half lengthwise and then cut them into thin slices. Alternatively you can use a mandoline or food processor to shred them.
- Place all of the shredded brussels sprouts into a large bowl along with the sliced bell pepper, shredded carrots, green onion, cilantro, cashews, and sesame seeds.
- Add all of the ingredients for the dressing into a high-speed blender or food processor and blend until it’s smooth and creamy.
- Add the dressing to the salad and toss until everything is well coated. Let the salad marinade in the dressing for 10-15 minutes before serving to soften the sprouts.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
Recipe adapted from Every Last Bite
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Salad, Lunch
- Method: Hand-mix
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free