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 and toasted coriander seeds. 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!Print
- 4 Cups shredded brussel sprouts ( 1 pound)
- 4 scallions- chopped ( or ¼ cup red onion, finely sliced)
- 2 garlic cloves grated or finely minced
- ½–1 cup chopped cilantro ( small stems ok)
- ½–1 jalapeño finely chopped
- 2 limes ( zest and ¼ C lime juice)
- ⅛ Cup olive oil
- ½ teaspoon salt, more to taste
- 1 teaspoon whole toasted coriander seeds, crushed ( optional)
- 1 teaspoon cumin
Place all ingredients in a large bowl and toss to combine. Taste and adjust salt and lime and heat.
This salad will keep for several days in the fridge!
Keywords: mexican slaw, brussel sprout salad, brussel sprout salad, mexican brussel sprout salad recipe, best brussel sprout salad recipe