A simple vegan recipe for Brussels Sprout Salad with cilantro 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 side dish for potlucks and gatherings.
This Brussels Sprout Salad with cilantro 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, potluck, or gathering and watch how quickly this refreshing, healthy salad disappears. So easy and so flavorful!
How to Make Brussels Sprouts Salad
Simply slice the Brussels sprouts (or purchase pre-shredded!).
Place in a large bowl and toss with remaining ingredients- green onions, diced chilies, cilantro, garlic and lime.
Storing Brussels Sprout Salad Recipe
Leftovers will keep up to 3-4 days in an airtight container in the refrigerator.
Serving suggestions
Serve it as a side salad or slaw for tacos, or create a Buddha Bowl- spoon it over a bowl of warm quinoa with avocado and lime, so delicious!
More Favorite Brussels Sprout Recipes!
- Brussels Sprout Salad
- Sautéed Brussels Sprouts
- Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl
- Roasted Brussels Sprouts
- Lemony Brussels Sprout Salad with Tahini Dressing
Hope you enjoy! Please leave your rating and comments below! xoxo Sylvia
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Brussels Sprout Salad with Cilantro and Lime
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4-6 servings
- Category: Detox Recipe, vegan salad, slaw
- Method: tossed
- Cuisine: mexican
- Diet: Vegan
Description
A simple vegan recipe for Brussels Sprout Salad with cilantro 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 side dish for potlucks and gatherings.
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
Instructions
- Remove the stem end of the Brussels sprouts and thinly slice or shred Brussels sprouts using a sharp knife, mandoline, or grater attachment on a food processor.
- Place the shredded Brussels sprouts and all remaining ingredients in a large bowl and toss to combine well.
- Taste and adjust salt and lime – if it tastes bland, add more salt and lime juice. Feel free to add more cumin and coriander if you like!
Notes
This salad will keep for 3-4 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
As an Englishman married to a Colombian, I’ve been trying to get her to enjoy sprouts for years. This recipe is my quest completion.
Ha! What a great goal, congratulations. 😉
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!
I loved this Brussels sprout salad- very good on tacos and burrito bowls.
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?
This slaw looks so healthy, nourishing and delicious. I love that you added quinoa too – what a power and nutrition filled salad!
I absolutely love this ! It’s such an innovative way of preparing quinoa. Thank you
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, delicious meal. I love the colors too!