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
Units
- 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