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.
1mediumred or yellow bell pepperthinly cut into bite sized pieces
2carrotsjulienned or shredded
3/4cupthinly sliced scallions
1/2cupchopped salted cashews or peanuts
1/4cupalmond butter or cashew butter
2tbspapple cider vinegar
3tbspcoconut aminos(or tamari/soy sauce)
2inch ginger root
2tsphoney(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.