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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! 

Mexican Brussel Sprout Salad (Vegan)


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

 

  • 4 Cups shredded  brussel sprouts ( 1 pound)
  • 4 scallions- chopped ( or ¼ cup red onion, finely sliced)
  • 2 garlic cloves grated or finely minced
  • ½1 cup chopped cilantro ( small stems ok)
  • ½1 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

Serve over quinoa with avocado, cherry tomatoes, toasted pumpkin seeds, or black beans, or serve as a side salad.


Instructions

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