This Asian Brussels Sprout Salad is so tasty and a real crowd pleaser! It’s loaded with shredded brussels sprouts, crunchy veggies, nuts, herbs and a creamy almond butter, ginger and sesame dressing that is ridiculously good! This salad takes just 30 minutes to prepare and can be made well in advance. This brussels sprout slaw is Paleo, Whole30, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. 




  • It’s insanely delicious! This will quickly become your favourite winter salad, it’s crunchy, creamy, salty, sweet and so so tasty! The dressing is packed with ginger, garlic and sesame and is what takes this recipe from an average salad to an “I can’t stop eating this” salad.
  • It’s a great make ahead salad to keep in the fridge and enjoy over a few days. You can eat it as a light lunch, or add in protein such as shredded chicken or shrimp and serve it as a filling dinner.  
  • It’s a great way to sneak brussels sprouts into your diet: although brussels sprouts are the base of this salad, they are overshadowed by the crunchy veggies, nuts and delicious dressing. This makes this a great salad to serve kids or anyone who isn’t a fan of the cruciferous, they will likely assume it’s just cabbage! 
  • It’s Paleo, Whole30, Grain Free, Dairy Free, Gluten Free, Vegan and Specific Carbohydrate Diet Legal. 





  1. Using a knife: Start by removing the tough outer leaves and trim the thick stem. Cut each brussels sprout in half lengthwise and then thinly slice each half at an angle, the thinner the better. This is the most labour intensive method but doesn’t require any fancy equipment, just a sharp knife and a cutting board.
  2. Using a mandoline: I find that this creates the thinnest slices. Using a glove or fork, rub each brussels sprout back and forth over the blade until it is shaved down to the stem. 
  3. Using a food processor: This method requires the least amount of effort. Place a shredding or grating disc into your food processor and pulse the brussels sprouts until they are finely shredded. 





  • Switch up the nut butter: You can use cashew butter or almond butter in the dressing, or peanut butter if you aren’t on a legume free diet. If you have a nut allergy you can use tahini in the dressing in place of nut butter.
  • Add protein: Want to make it a more filling meal? Add in shredded cooked chicken or shrimp. 
  • Don’t have enough brussels sprouts? You can supplement the shaved brussels sprouts with shredded cabbage or kale.
  • Add more veggies: Thin strips of cucumber, shredded kale, broccoli slaw or radishes would all be a great addition to this salad. 
  • Swap the toasted nuts: I like using salted roasted cashews, but peanuts or almonds would also be delicious. For a nut free option use sunflower seeds instead. I only had raw cashews on hand, so I simply tossed them in a touch of oil and salt and then cooked them in a pan on medium high heat for 5 minutes until they were golden in colour and crunchy. 
  • Switch up the sweetener: I added 2 medjool dates to the dressing for a nice touch of sweetness and to make the dressing Whole30. If you aren’t doing a Whole30 you can add honey, maple syrup or any other sweetener of choice.





  1. Almond, Cashew or Peanut Butter: Be sure to use a natural nut butter that doesn’t have any added sugar, and give it a good stir before measuring it out so that the oils are well mixed.
  2. Lime Juice: This adds a nice acidity to the dressing. Depending on what you have on hand, you can replace the lime juice with all apple cider vinegar or vice versa. 
  3. Apple Cider Vinegar: Vinegar helps to cut through the richness of the nut butter. Either apple cider vinegar or rice vinegar would both work well in this dressing. 
  4. Coconut Aminos: Coconut aminos are a soy and gluten free alternative to soy sauce. If you don’t have allergies or food sensitivities you can use tamari or soy sauce in its place. 
  5. Dates: If doing a Whole30 use Medjool dates (don’t forget to remove the pits before blending!). As mentioned above the dates can be swapped for honey or maple syrup, or omitted altogether if you are trying to cut back on sugar. 
  6. Sesame Oil: I absolutely love the taste of sesame oil and the rich flavour it adds to a dressing. If you don’t have sesame oil you can use olive oil in its place, it is simply used to thin out the thick dressing. 
  7. Ginger: In my opinion, no matter the recipe, the more ginger the better. I recommend adding an approximately 2 inch sized piece of ginger root, but you can add more or less depending on your preference. 
  8. Garlic: I prefer garlic cloves but 1 tsp of minced jarred garlic or garlic paste works too. 





You can shred the brussels sprouts, cut the carrots and bell pepper and make the dressing up to 2 days in advance. You can combine all of the veggies, nuts and cilantro in a bowl the morning of and simply toss in the dressing right before serving.




Any leftovers will last up to 3 days in the fridge. Leftover salad may dry out in the fridge so you can add a splash of sesame oil or coconut aminos and toss before eating.




Here are a few more brussels sprout recipes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


Asian Brussels Sprout Salad

Every Last Bite
This Asian Brussels Sprout Salad is so tasty and a real crowd pleaser! It's loaded with shredded brussels sprouts, crunchy veggies, nuts, herbs and a creamy almond butter, ginger and sesame dressing that is ridiculously good! This salad takes just 30 minutes to prepare and can be made well in advance.
5 from 5 votes
Prep Time 25 minutes
Total Time 25 minutes
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
Servings 4


  • 1 lbs brussels sprouts (5-6 cups shredded)
  • 1 medium red or yellow bell pepper thinly cut into bite sized pieces
  • 2 carrots julienned or shredded
  • 3/4 cup thinly sliced scallions
  • 2/3 cup chopped cilantro
  • 1/2 cup chopped salted cashews or peanuts
  • 2 tbsp sesame seeds


  • 1/4 cup almond butter or cashew butter
  • 1 tbsp lime juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp sesame oil
  • 3 tbsp coconut aminos (or tamari/soy sauce)
  • 2 inch ginger root
  • 2 cloves garlic
  • 2 tsp honey (or 2 medjool dates if doing Whole30)


  • Start by shredding the brussels sprouts. Remove any tough outer leaves and cut the brussels sprouts in half lengthwise and then cut them into thin slices. Alternatively you can use a mandoline or food processor to shred them.
  • Place all of the shredded brussels sprouts into a large bowl along with the sliced bell pepper, shredded carrots, scallions, cilantro, cashews and sesame seeds.
  • In a blender or nutribullet combine all of the ingredients for the dressing and blend until smooth.
  • Add the dressing to the salad and toss until everything is well coated. Leave the salad to rest for 10 minutes before serving, this will help to soften the shredded brussels sprouts.
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