A simple vegan recipe for Mexican Brussel Sprout Salad with Cilantro, Chilies and Lime that can be made ahead, and has a multitude of uses! Serve this over brown rice or quinoa for a healthy vegan bowl, or use as a slaw for tacos or serve as a tasty side for grilled mains. Perfect for potlucks and gatherings.
This Mexican Brussel Sprout Salad with cilantro, chilies and lime, is light and healthy and packed full of amazing flavor. Brussel sprouts are treated like cabbage and shredded, then tossed with fresh lime juice, jalapeño, cilantro, cumin and coriander. You’ll find a hundred uses for it!
Use it in tacos for a very nutritious “taco slaw” or in buddha bowls, like I have here, served over warm quinoa or brown rice. Or bring it to your next bbq, pot luck or gathering and watch how quickly this refreshing healthy salad disappears. So easy and so flavorful!
If serving with quinoa, garnish with your favorite toppings- sliced avocado, black beans, queso fresco cheese, cherry tomatoes or pumpkins seeds! have fun and get creative!
Simple slice the brussels sprouts ( or purchase pre-shredded!).
A toss with remaining ingredients!
Serve it as a side salad or slaw, or spoon it over a bowl of warm quinoa- so delicious!
Hope you enjoy!
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Mexican Brussel Sprout Salad (Vegan)
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
- Category: Detox Recipe, vegan salad, slaw
- Method: tossed
- Cuisine: mexican
- Diet: Vegan
Description
Vegan Mexican Brussel Sprout Salad with jalapeño, lime and cilantro! Serve as a “taco slaw”, a side salad for grill mains or meats, or over a bowl of quinoa, with avocado, black beans, cherry tomatoes, feta…or keep it lean and vegan! This salad can be made ahead!
Ingredients
- 4 cups shredded brussel sprouts ( 1 pound)
- 4 scallions- chopped ( or 1/4 cup red onion, finely sliced)
- 2 garlic cloves grated or finely minced
- 1 cup chopped cilantro ( small stems ok)
- 1 small jalapeño finely chopped
- 2 limes ( use zest of both limes and 1/4 cup lime juice)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, more to taste
- 1 teaspoon coriander, more to taste
- 1 teaspoon cumin, more to taste
Serve over quinoa with avocado, cherry tomatoes, toasted pumpkin seeds, or black beans, or serve as a side salad.
Instructions
Notes
This salad will keep for several days in the fridge!
Nutrition
- Serving Size:
- Calories: 78
- Sugar: 2.3 g
- Sodium: 211.6 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 8.2 g
- Fiber: 2.8 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Sooooo delicious. I used it on top of steak tacos and I felt like I was eating a a 5 star restaurant! I used red onion, because I love red onion, and it was perfect. I will make this again and again.
Love that Jana! Glad you enjoyed this!
This Salad was really good. It had such a burst of flavors when it hit my mouth. I liked it very much.
I’m happy you enjoyed it Rebecca!
This salad really didn’t do it for me. I love brussel sprouts, but it turns out that I don’t love them raw. It also tasted quite bland to me. I ended up sautéing it for a few minutes after assembly, which helped some, but it remained too bland.
Sorry about that. It gets better after it sits a bit. If the salad is bland it probably needs more salt and lime to taste.
Just found your blog…It’s fantastic.
Thank you for this recipe. I
Excellent!! Served over warm quinoa with black beans, cherry tomatoes and avocado. Wonderful combination of flavors in salad. I used food processor to chop together cilantro, onion, garlic and chili pepper.
We loved this. I wanted to use up some brussel sprouts so made it for lunch yesterday. My partner tried the left overs and had no idea what the green vegetable was so I don’t think the anti-sprouts crew will recognise them in the dish. I didn’t have any spring onions so used one shalott instead.Used toasted pumpkin seeds as a garnish.
glad you enjoyed ….and love the addition of pumpkin seeds!!!
This looks great to me, however I’m thinking of serving this at a dinner and I know those in attendance won’t like the brussels. Could they be substituted with anything else? Thanks so much!
How about shredded Cabbage?
I absolutely love this ! It’s such an innovative way of preparing quinoa. Thank you
This slaw looks so healthy, nourishing and delicious. I love that you added quinoa too – what a power and nutrition filled salad!
Oh YUM!!! This is a very easy sell for me♡ I adore shredded brussels sprouts (or sprouts in any form) and this “slaw” looks unbelievably delicious! I love the flavors you used and will absolutely be preparing this dish very soon! Thank you for sharing the deliciousness! Cheers 🙂
This is not a hard sell for me. I like unique and something a little different for salad. I first tasted quinoa in a salad. So I think it goes hand in hand. Perfect Mexican twist for a bit of a jolt too.
Yum!! What a beautiful, nutritious meal. I love the colors too!