Asian Crunch Shredded Brussels Sprouts Salad

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This Asian Crunch Shredded Brussels Sprouts Salad has all the wonderful flavors you would expect from a good Asian slaw/salad, but without the high carb ramen noodles.  This salad gets its crunch from fresh shredded vegetables, pistachios and almonds.  

Tossed in a homemade peanut, ginger, sesame dressing, this salad is full of flavor and freshness.  

We are big Brussels Sprouts fans and usually eat them cooked, but love the fresh crunch they add when shredded in this salad.  My neighbor grew beautiful Brussels Sprouts last year, so I am trying to grow some this spring.  I'll keep you posted.  (My instagram account where you can see more of the day to day.)

What is the best way to chop/shred vegetables for salads and slaw?  

I think it comes down to personal preference as to how fine, thin, uniform, etc. you want vegetables to be in homemade salads and slaws.  It is certainly easiest to use a food processor to process vegetables, but if you want larger pieces, you may prefer slicing and shredding by hand.  I like to do a little of both, using my food processor for some vegetables and slicing some by hand.  
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​If you have a food processor (amazon affiliate link to the one I have), this salad is a cinch to make.  I use the slicing blade to shred the Brussels Sprouts in my food processor which is easy to do and produces thinly sliced sprouts that are perfect for this salad.  I also shred the carrot in my food processor with the shredding blade because it is so much easier than shredding it with a box shredder.  

The cabbage pictured was cut by hand, but it is a little on the thick side, so you may want to use a food processor for cabbage too or slice it thinner.  I like to dice the pepper and onion by hand to give it more crunch and thickness, but again this is my personal preference.  I also chop the pistachios by hand since they are so easy to chop on a cutting board and we are only using a few in this salad.  

To make the dressing, put the dressing ingredients in a food processor, blender, or emersion blender (amazon affiliate link) and blend until creamy.  I use my food processor to blend the dressing since I already have the appliance out.  
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What is the difference between Tamari soy sauce and regular soy sauce?

To make this dressing, I use Tamari soy sauce which has a richer, milder, more complex flavor than regular soy sauce.  It is made from 100% soy and does not contain wheat like regular soy sauce making it a good choice for those avoiding gluten.  It tastes less salty than regular soy sauce and is more complex which makes it a nice choice for Asian salads.  I included an affiliate link in the ingredient list, but it is less expensive if you can find it in the Asian section of your local grocery store or in your local Asian grocery store.  

How do you toast sesame seeds?

Toasted sesame seeds and almonds add so much flavor to this salad, but you may need to toast them yourself.  My almonds were pre-toasted when I bought them, but my sesame seeds were not.  Also, use sliced almonds in this salad, whole almonds would add too much bite and texture.  

​Put a small amount of sesame seeds in a skillet over medium heat and cook, stirring occasionally for a few minutes until golden brown and fragrant.  You can do the same with sliced almonds too. 

How long will this salad keep?

I think this Asian Crunch Shredded Brussels Sprouts Salad has the best color the day it is made so if I were making it to take somewhere, I would make it fresh that day.  You could pre-cut the vegetables, store them in the fridge and put the salad together later.  It will stay crunchy and delicious for a few days in the fridge, but will loose some of its pretty color and look more wilted.  My husband really likes this salad so it has never lasted more than 2-3 days in the fridge. 

​This recipe makes a lot and will easily serve 10 making it a perfect choice for summer gatherings.  If you do share with others, make sure and let them know it has peanut butter and nuts in it for those with nut allergies.  

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 Asian Crunch Shredded Brussels Sprouts Salad
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Servings: 10
Ingredients:
1 red, yellow, or orange bell pepper diced
½ small head of red cabbage, shredded or sliced small by hand
1 lb. brussels sprouts, trimmed and shredded
1 carrot, shredded
½ cup red onion, diced
¼ cup sliced almonds, toasted
¼ cup pistachios or cashews, roasted, salted and chopped
 
Dressing:
¼ cup rice vinegar
¼ cup toasted sesame oil (amazon link)
3 Tbsp. creamy peanut butter, (I use no sugar added)
2 Tbsp. Tamari soy sauce (amazon link) 
1 1/2 Tbsp. coconut sugar (amazon link)
1 clove garlic minced
1 Tbsp. fresh ginger, minced
Pinch crushed red pepper flakes, optional
 
Optional garnish:
Toasted sesame seeds
Green onions, sliced      
 
1. Mix salad ingredients in large bowl. 
 
2. Blend dressing ingredients in food processor, blender, or emersion blender. 
 
3.  Stir dressing into salad.  Salt and pepper to taste.
 
4.  Garnish with green onions and toasted sesame seeds if you like. 
 
 
   

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