Name: Mexican Brussel Sprout Salad (Vegan)
Prep time: 15 min
Total time: 15 min
Cuisine: mexican
Ingredients: 4 Cups shredded brussel sprouts ( 1 pound); 4 scallions- chopped ( or ¼ 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 ¼ cup lime juice); 2 tablespoons olive oil; ½ teaspoon salt, more to taste; 1 teaspoon coriander, more to taste; 1 teaspoon cumin, more to taste

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

Units Scale

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.

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Instructions

Place all 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 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