Asian Brussels Sprout Slaw with Carrots and Almonds
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 6 to 8
- Cuisine: Asian
Crisp and delicious Brussels sprout slaw with almonds, carrots, sesame seeds and bold honey-soy dressing. This simple, healthy, mayo-free slaw is perfect for potlucks.
- 1 pound (16 ounces) Brussels sprouts
- 3 to 4 medium carrots
- 2/3 cup chopped green onions (white and green parts)
- 2/3 cup lightly packed fresh cilantro leaves (optional), chopped
- 2/3 cup slivered almonds
- 1/4 cup sesame seeds
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 3 tablespoons reduced-sodium tamari or other soy sauce*
- 1/4 teaspoon sea salt (skip the salt if your tamari/soy sauce is not reduced sodium)
- To shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure. Transfer the sprouts to a large serving bowl.
- To prepare the carrots: Either use a julienne peeler, a chef’s knife, or the grating attachment of your food processor to slice the carrots into skinny little strips. Transfer the carrots to your serving bowl.
- To toast the almonds (optional but recommended): In a medium-sized skillet over medium heat, toast the almonds, stirring often, until fragrant and turning golden on the edges, about 4 to 5 minutes. Add the almonds to the serving bowl.
- Add the chopped green onions, cilantro (optional) and sesame seeds to the bowl. In a small bowl, combine the olive oil, vinegar, honey, tamari and sea salt. Whisk until emulsified, then pour the dressing over the slaw. Toss well. For best flavor, let the salad marinate for 10 minutes or longer before serving.
Recipe inspired by Whole Foods’ cabbage crunch slaw. Recipe adapted from my honey mustard brussels slaw.
Make it vegan: Substitute agave nectar or maple syrup for the honey.
*Make it gluten free: Make sure to use tamari, which is gluten/wheat free. Other soy sauces are not gluten free.
Make it nut free: Skip the almonds.
Storage suggestions: This salad is best consumed within a few hours but will keep for a day or so. Store leftovers in the fridge, covered. The edges of the sprouts might brown lightly over time. Wake up leftovers with a tiny splash of tamari.
Make it quick: Buy pre-shredded brussels sprouts and/or carrots. Trader Joes sells shredded sprouts (you’ll need one and a half 10-ounce bags). Skip the toasting the almonds step.
If you love this recipe: You’ll also love my honey mustard brussels slaw, peanut-sesame slaw with soba noodles and soba noodle & raw veggie salad.