Asian Shaved Brussels Sprouts Salad Recipe

I never expected raw brussels sprouts to be this craveable, but this crunchy Asian shaved salad proves otherwise. It is fresh, bold, and just the thing I want next to chicken, sandwiches, or all on its own.

I’m obsessed with this Asian shaved Brussels sprouts salad because it hits that crunchy, tangy, can’t-stop-forking-it spot without feeling heavy. I love how the Brussels sprouts stay crisp and snappy, more like a bold slaw than a sad side salad.

And that punchy sesame oil flavor? It makes the whole bowl taste fresh, sharp, and seriously snackable.

I’ll pile it next to chicken, tuck it beside a sandwich, or eat it straight from the fridge when lunch feels annoying. But the best part is how clean and satisfying it tastes, whether I’m keeping it Whole30, vegan, or just craving crunch.

Ingredients

• Shaved Brussels sprouts bring serious crunch and hold up without getting soggy.
• Carrot adds sweetness, color, and that fresh shredded bite.
• Red bell pepper makes it juicy, crisp, and a little brighter.
• Green onions give a mild oniony kick without taking over.
• Cilantro keeps things fresh, herby, and a little zippy.
• Toasted almonds add crunch, nuttiness, and make the salad feel more filling.
• Sesame seeds bring tiny pops of toastiness in every bite.
• Rice vinegar gives the dressing that tangy, clean punch.
• Coconut aminos add salty-sweet flavor without feeling too heavy.
• Avocado oil keeps the dressing smooth and mellow.
• Toasted sesame oil is bold, nutty, and honestly so good here.
• Fresh ginger adds warmth and a little spicy snap.
• Garlic brings the savory backbone, because bland salads aren’t it.
• Plus, sea salt and black pepper pull everything together fast.
• Basically, it’s crunchy, colorful, and feels healthy without being boring.

Ingredient Quantities

• 1 pound Brussels sprouts, shaved (about 6 cups)
• 1 medium carrot, shredded
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/3 cup sliced almonds, toasted
• 2 tablespoons sesame seeds, toasted
• 3 tablespoons rice vinegar
• 3 tablespoons coconut aminos
• 2 tablespoons avocado oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger, grated
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

How to Make this

1. Trim the Brussels sprouts and shave thinly using a mandoline or sharp knife until you have about 6 cups; place in a large bowl.

2. Add shredded carrot, thinly sliced red bell pepper, and sliced green onions to the bowl with the shaved sprouts.

3. In a small skillet over medium heat toast the sliced almonds until lightly browned and fragrant, about 3 to 4 minutes, stirring frequently; transfer to a plate to cool.

4. In the same skillet quickly toast the sesame seeds for 1 to 2 minutes until fragrant, then cool.

5. Whisk together rice vinegar, coconut aminos, avocado oil, toasted sesame oil, grated ginger, minced garlic, sea salt, and black pepper in a small bowl or jar until emulsified.

6. Pour the dressing over the bowl of vegetables.

7. Add the chopped cilantro, toasted almonds, and toasted sesame seeds to the salad.

8. Toss everything thoroughly to coat, then let sit at room temperature for 10 to 15 minutes to allow flavors to meld before serving.

Equipment Needed

1. Mandoline or sharp chef knife
2. Cutting board
3. Large mixing bowl
4. Box grater or food processor shredder disk
5. Small skillet
6. Plate for cooling toasted nuts and seeds
7. Small bowl or jar and whisk (or a jar with lid for shaking)
8. Measuring cups and spoons
9. Salad tongs or mixing spoon

FAQ

Asian Shaved Brussels Sprouts Salad Recipe Substitutions and Variations

• Coconut aminos: substitute low sodium soy sauce, tamari, or Bragg liquid aminos for similar umami and saltiness.
• Avocado oil: substitute grapeseed oil, light olive oil, or neutral canola oil for a mild flavor and high smoke point.
• Fresh cilantro: substitute flat leaf parsley, Thai basil, or fresh mint for a bright herbaceous note.
• Sliced almonds, toasted: substitute chopped peanuts, toasted cashews, or toasted sunflower seeds for crunch and richness.

Pro Tips

– Shave the sprouts very thin so they stay tender and absorb the dressing. If you cut with a knife, stack a few and slice against the grain; if using a mandoline, take your time and use the guard for safety.

– Toast the almonds and sesame seeds over medium-low heat and watch closely. When the aroma comes up and a few pieces turn golden, remove them right away to avoid a bitter burn.

– Let the salad rest 10 to 15 minutes after tossing so the vinegar and coconut aminos soften the sprouts. If you prefer a slightly creamier mouthfeel, massage the shaved sprouts gently with a little of the dressing before adding the rest.

– Balance the dressing to taste. If it feels too sharp, add a teaspoon of honey or maple syrup; if too flat, a splash more rice vinegar or a pinch of flaky salt will brighten it.

– Make the dressing ahead and store it in the fridge for up to 3 days. Bring it to room temperature and give it a quick whisk before dressing the salad, and hold off adding almonds and sesame seeds until just before serving for maximum crunch.