Brussel Sprout Salad with Hazelnuts and Dates! This easy healthy vegan salad has a delicious combination of flavors and can be made ahead!
Brussel Sprout Salad with Hazelnuts and Dates! This easy healthy vegan salad has a delicious combination of flavors and can be made ahead!  | www.feastingathome.com #brusselsproutsalad #brusselsprouts #vegansalad #dates #brusselsproutslaw #shreddedbrusselsprouts
In an attempt to eat more healthfully, we have been experimenting with ways to consume more raw produce. Up until recently, brussel sprouts were always pan-seared, or roasted around here, but today I turned them into this vegan Brussel Sprout Salad with Hazelnuts and Dates. Crunchy, flavorful and full of nutrients, this salad makes me feel energized and light.
Brussel Sprout Salad with Hazelnuts and Dates! This easy healthy vegan salad has a delicious combination of flavors and can be made ahead!  | www.feastingathome.com #brusselsproutsalad #brusselsprouts #vegansalad #dates #brusselsproutslaw #shreddedbrusselsprouts

Snappy roasted hazelnuts add backbone and earthiness to the slaw and their subtle sweetness pairs deliciously with the dates in such an unexpected way. Dates and hazelnuts… a good combination!  Not only is this recipe vegan and gluten free, and raw, it tastes great, and can be made in 20 minutes flat.

Brussel Sprout Salad with Hazelnuts and Dates! This easy healthy vegan salad has a delicious combination of flavors and can be made ahead!  | www.feastingathome.com #brusselsproutsalad #brusselsprouts #vegansalad #dates #brusselsproutslaw #shreddedbrusselsprouts

Finely slice the brussel sprouts, starting at the top, and discarding the hard bottoms.

Brussel Sprout Salad with Hazelnuts and Dates! This easy healthy vegan salad has a delicious combination of flavors and can be made ahead!  | www.feastingathome.com #brusselsproutsalad #brusselsprouts #vegansalad #dates #brusselsproutslaw #shreddedbrusselsprouts

Make sure to purchase seedless dates. Slicing them will give you a workout… it’s a little tough, but it will be worth it.

Either buy roasted hazelnuts or roast them yourself on a sheet pan, in a 400F oven for 15 minutes or until fragrant.

Brussel Sprout Salad with Hazelnuts and Dates! This easy healthy vegan salad has a delicious combination of flavors and can be made ahead!  | www.feastingathome.com #brusselsproutsalad #brusselsprouts #vegansalad #dates #brusselsproutslaw #shreddedbrusselsprouts

A tip. When crushing nuts, put them in a ziplock bag, removing as much air as possible, and roll over them with a rolling pin. If they won’t roll easily, give a few initial whacks to break them up first. It’s kind of fun.

Make sure to dice the onion very very small. Minuscule. If raw onions don’t sit welling your tummy, soak them in warm water for a bit. Then add them to the salad.
Whisk the dressing in a small bowl.
Then mix it all together, garnishing with a little orange zest.
A simple tasty recipe for raw Brussel Sprout Salad with Hazelnuts and dates, vegan, healthy and a great combination of flavors. | www.feastingathome.com
A simple tasty recipe for raw Brussel Sprout Salad with Hazelnuts and dates, vegan, healthy and a great combination of flavors. | www.feastingathome.com
 
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Brussel sprout salad with hazelnuts and dates. A simple vegan salad with incredible flavor!

Brussel Sprout Salad with Hazelnuts and Dates


Description

Brussel Sprout Salad with Hazelnuts and Dates! This easy healthy vegan salad has a delicious combination of flavors and can be made ahead!


Ingredients

Scale

Instructions

  1. Finely slice brussel sprouts, beginning at the top, and work down towards ends, discarding hard ends. Place in a bowl.
  2. Slice dates…this is a little of a chore, be patient, add to bowl.
  3. Crush roasted hazelnuts, add to bowl.
  4. Finely dice a 1/4 cup of a red onion, add to bowl.
  5. In a small bowl – whisk the oil, vinegar, maple syrup, salt, cayenne and  pepper.
  6. Pour dressing over slaw and mix in well.
  7. Mix in orange zest saving a little for the top as garnish. Enjoy!

Nutrition

  • Serving Size:
  • Calories: 346
  • Sugar: 28.2 g
  • Sodium: 117.7 mg
  • Fat: 21.4 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 39.4 g
  • Fiber: 6.9 g
  • Protein: 6.1 g
  • Cholesterol: 0 mg

Keywords: brussel sprout salad, brussel sprout salad recipe, best brussel sprout salad, brussel sprout slaw, how to shred brussel sprouts

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  1. Just finished making this to serve tomorrow (Christmas Day). I also made the Instant Pot Mashed Potatoes and Butternut Squash Gratin with Leeks Sage & Walnuts. As always, your recipes are INCREDIBLE!
    Absolutely everything I make from your site is a winner – and I have made a lot of your recipes. 🙂
    Thank you Sylvia!
    One question: Can I use a food processor to chop the brussel sprouts? I removed the white core by hand then knife chopped, but found this very tedious. Does the white core add bitterness if not removed?

    1. Hi Julie, yes, I hear you, quite tedious indeed! I think that is a great idea to use the food processor- I’ll have to try that my self!

  2. I have made a brussel sprout slaw but was searching for a way to tweak it a bit as mine was kind of bland. The first suggestion was yours! Love it! 💕

  3. Will be making this for my Thanksgiving dinner. Can I premake everything a day ahead and just dress it on day of?? Do the sprouts oxidize??

  4. A really yummy way to eat Brussels sprouts! And the orange zest is great on this! I don’t even like dates but they make this salad lovely.

  5. This is one of the best things I’ve ever eaten. Perfect to brighten up a dreary fall or winter day! Don’t skip the orange zest. I wasn’t sure it’d make much of a difference, but boy did it.

  6. I just made this for tomorrow’s packed lunch, and I have not been able to stop “tasting” it. Such an unexpected combination. I was doubtful about the dates but boy, was I wrong. The vinaigrette is acidic enough to balance their sweetness, everything about this salad is perfect to me. Thank you for the recipe!

  7. One of my go-to pot luck dishes. Everybody loves it. I’ll often sub figs for the dates and it’s just as good.

  8. This is a delicious vegan dish and I try to make it once during the holiday season, but even with practice it takes me over an hour to prep and chop everything. I even skip the hazelnut step and use pre-sliced almonds.

    1. Hi Mary, Thanks for the comment and rating. Yes, it can take a while to prep….but I’m finding that many grocery stores have preshredded brussel sprouts now, which save so much time! Look for them!

  9. Loved this! The crunch of the nuts and sweetness of the dates were really a wonderful combination. I used the shaved Brussels sprouts from trader joes to save time and added a little more red onion just because I love it. Also cut down the maple syrup just a bit because of the sweetness with dates. Served with grilled chicken and it was perfect! Definitely a keeper 🙂

  10. We have been addicted to Brussels sprout slaw for months and it seems we can never get enough!

  11. this sounds delicious! Just stumbled upon your blog via The Roasted Root. I’m a fan already!

  12. The textures…colors…stellar stuff here…Amazing offering! I love brussels sprouts…hazelnuts…and red onion…wow. Could figs be used as a sub for dates?..I do not wish to diminish the spectacular quality of your recipe…but I am hoping to decrease the sweet factor without diminishing the “yum” factor of your generous offering…and hope to do it justice!

  13. This is delicious! And super easy because I cheated and bought pre-sliced brussels sprouts from Wegmans. I subbed shallot for the red onion (more subtle onion flavor, for me) but kept to the rest of the recipe and love it! Thanks for sharing!

  14. That’s really creative!! I saw this on “Healthy Aperture” and had to see the recipe. I haven’t cooked with brussels sprouts before — too many warnings of roasting gone bad — so I love the idea of keeping them raw in a slaw!

  15. This looks seriously delicious. One can never have too many recipes for Brussels sprouts. 🙂

  16. I love Brussels sprout slaw! It’s so fresh and healthy. Yours looks so pretty with all those vibrant colors!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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