Crunchy Asian Salad with Shredded Brussels Sprouts
Prep time: 
Total time: 
Serves: 6 to 8
For the Dressing
  • 3 tablespoons Tamari
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon hot pepper oil (optional)
For the Salad
  • 3 cups shredded cabbage, purple and green
  • 2 cups shredded Brussels Sprouts (see note below)
  • 2 carrots, shredded or chopped
  • 1 small cucumber, peeled and chopped
  • ½ red bell pepper, chopped
  • ¼ cup chopped fresh cilantro leaves
  • ¼ cup sesame seeds
  • ¼ cup chopped cashews (raw or roasted)
  • fresh limes
  • Avocado
  • Churritos for topping - Red Chili Pepper and Lime (optional)
  1. In a small bowl, whisk together all of the dressing ingredients.
  2. In a large bowl, toss together all of the vegetables and cilantro until well blended.
  3. When ready to serve, toss salad with dressing until evenly coated. Top with sesame seeds, cashews, avocado, and a squeeze or two of fresh lime. Sprinkle with Churritos (optional).
  4. To make this a heartier meal salad, add 2 to 3 cups of chopped, cooked chicken.
To shred the cabbage, carrots, and Brussels sprouts, I used the grater attachment on my food processor. I stuck in the whole Brussels Sprouts to shred.

For a shortcut, buy a bag of coleslaw mix with the already shredded cabbage and carrots (although you may want to add an extra carrot).

Do not add the dressing to the salad until you are ready to eat. The salad will turn brown if left to sit with the dressing on it.
Recipe by Some the Wiser at