Name: Asian Brussels Sprouts Salad Recipe
Prep time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 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 (peeled and roughly chopped); 2 cloves garlic; 2 tsp honey (or 2 medjool dates if doing Whole30)

Jump to Recipe· 4.1 from 14 reviews

I absolutely love the fresh, vibrant crunch of this Asian Brussels Sprouts Salad Recipe. It combines the earthiness of shredded Brussels sprouts with zesty, bright flavors and a nutty, creamy dressing that feels indulgent yet wholesome. Every bite bursts with texture and a perfect balance of sweet, tangy, and savory notes, making it one of my go-to salads when I want something that’s both easy and full of personality. This dish is a wonderful way to enjoy Brussels sprouts raw, packed with fresh herbs and crunch that keeps me coming back for more.

Why You'll Love This Asian Brussels Sprouts Salad Recipe

This recipe is so special to me because it transforms humble Brussels sprouts into a dazzling salad that’s anything but boring. The bright citrus from the lime juice and apple cider vinegar lifts the natural nuttiness of the sprouts, while the almond butter and sesame oil create an ultra-creamy, rich dressing that clings beautifully to every shred. I adore how fresh ginger and garlic add just the right punch of warmth and spice, creating a depth of flavor that feels sophisticated but approachable. It’s a lively, harmonious combination that excites my palate every time.

Another reason I’m constantly making this salad is how quick and effortless it is. Shredding Brussels sprouts might sound intimidating at first, but it’s surprisingly fast with a food processor or a sharp knife. Toss in some colorful veggies like bell peppers and carrots, blend the simple dressing in minutes, and you have a stunning dish ready to go. Whether I serve it for a casual weeknight dinner, a light lunch, or a festive potluck, it always earns compliments and second helpings. This Asian Brussels Sprouts Salad Recipe truly stands out because it feels fresh, healthy, and satisfyingly crunchy, all in one bowl.

Ingredients You'll Need

A white plate holds five neatly arranged groups of chopped vegetables and nuts, each taking about a fifth of the space in a circular layout. Starting from the top left, bright green chopped green onions form a fresh, slightly chunky layer. To the right of them, there is a pile of thin orange carrot strips standing upright, adding a fine, stringy texture. Moving clockwise, a pile of roughly chopped light brown nuts sits, showing a mix of smooth and rough textures. Below the nuts, fresh and finely chopped green herbs sit in a dense mound. Finally, at the bottom left of the plate, sliced red bell pepper strips with a slightly glossy surface complete the circle. The plate rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this salad are wonderfully straightforward yet perfectly chosen to create a flavorful and textured experience. Each element brings something essential — from the crisp Brussels sprouts and vivid bell pepper to the creamy nut butter and zesty lime juice — resulting in a dish that’s as colorful as it is delicious.

Quick Tip

All ingredient amounts are listed in the recipe card below

Brussels sprouts: Shredded for a tender yet crunchy base that absorbs the dressing well.
Red or yellow bell pepper: Adds sweetness and vibrant pops of color.
Carrots: Julienned or shredded for additional crunch and natural sweetness.
Scallions: Thinly sliced to introduce a mild onion flavor without overpowering.
Cilantro: Brings freshness and bright herbal notes that lift the entire salad.
Salted cashews or peanuts: Provide a salty crunch that contrasts beautifully with the creamy dressing.
Sesame seeds: Give a subtle nuttiness and a little extra texture.
Almond butter or cashew butter: The secret to the rich and creamy dressing with nutty undertones.
Lime juice: Adds a zesty acidity that balances the sweetness.
Apple cider vinegar: Deepens the tangy brightness of the dressing.
Sesame oil: Infuses the dressing with a toasty, aromatic dimension.
Coconut aminos (or tamari/soy sauce): Provide a savory saltiness with a hint of sweetness.
Ginger root: Adds a warm, slightly spicy note to awaken the flavors.
Garlic: Offers a bold, savory foundation for the dressing.
Honey (or medjool dates): Balances the acidity with natural sweetness.

Directions

Step 1: Start by washing and trimming your Brussels sprouts. Remove any tough or discolored outer leaves. Cut each sprout in half lengthwise, then slice them very thinly to create a shredded texture. If you prefer, use a mandoline or food processor with a slicing blade for speed and consistency.

Step 2: Place all the shredded Brussels sprouts in a large salad bowl. Add the thinly sliced bell pepper, julienned carrots, sliced scallions, chopped cilantro, chopped salted cashews or peanuts, and sesame seeds. Give it a gentle toss to combine all those vibrant ingredients evenly.

Step 3: Now, it's time for the dressing. Combine almond or cashew butter, lime juice, apple cider vinegar, sesame oil, coconut aminos, fresh grated ginger, minced garlic, and honey (or medjool dates) in a blender or NutriBullet. Blend until you get a smooth and creamy consistency. This dressing is the real magic that brings the whole salad together.

Step 4: Pour the creamy dressing over the salad and toss thoroughly to ensure every shred of Brussels sprout and vegetable is coated. Let the salad rest at room temperature for about 10 minutes before serving; this allows the sprouts to soften slightly and soak in all those delicious flavors beautifully.

Servings and Timing

This Asian Brussels Sprouts Salad Recipe makes about 4 generous servings, perfect as a side dish or even a light main course if paired with some protein. The prep time is roughly 15 minutes, mostly spent shredding vegetables and assembling ingredients, while the cook time is practically zero since it’s a raw salad. Adding in the 10-minute resting period, the total time from start to finish is about 25 minutes. This quick turnaround makes it a fantastic option for busy weeknights or when you want something fresh and vibrant without a lot of fuss.

How to Serve This Asian Brussels Sprouts Salad Recipe

The image shows a white bowl filled with a colorful salad made of shredded green cabbage, thin orange carrot sticks, small green leafy bits, and thin red pepper slices. There are light brown crunchy nuts scattered throughout the salad, adding texture. A silver spoon rests inside the bowl on the right side, ready to serve. The bowl sits on a white marbled surface with a small glass container of cashew nuts placed in the lower left corner. The salad looks fresh and mixed well with a light dressing photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I love pairing it alongside grilled chicken or seared salmon to keep dinner light yet satisfying. The crunchy, fresh salad complements rich and savory mains beautifully, offering a refreshing contrast. Sometimes, I’ll even add it to a grain bowl with quinoa or brown rice for a filling vegetarian option that doesn’t skimp on flavor or texture.

For presentation, I sprinkle extra chopped cashews and sesame seeds on top right before serving to add a little sparkle and crunch. A few sprigs of cilantro and a wedge of lime on the side also brighten up the plating and encourage guests to add a little extra zing. I prefer serving this salad at room temperature or slightly chilled — it’s just crisp enough and not too cold, which keeps those flavors vibrant and fresh.

Beverage-wise, I find a chilled Riesling or a light, citrusy white wine pairs wonderfully with the tangy, nutty flavors. For non-alcoholic options, iced green tea with a splash of lemon or a crisp sparkling water with cucumber works perfectly to refresh the palate. This salad shines at casual dinners, weekend get-togethers, or even as part of a festive holiday spread where you want something a little different and exciting.

Variations

One of my favorite things about this Asian Brussels Sprouts Salad Recipe is how adaptable it is. If you want to swap the bell pepper for something milder or crunchier, sugar snap peas or thinly sliced cucumber work beautifully. For nuts, toasted almonds or walnuts can add a new dimension of flavor while keeping things crunchy.

If you follow a vegan or Whole30 lifestyle, no problem! Use medjool dates instead of honey to keep it plant-based and compliant. For a gluten-free version, just be sure to use tamari or coconut aminos as your soy sauce substitute. Flavor-wise, mixing in a touch of chili flakes or a dash of sriracha into the dressing adds a lovely heat that wakes up the palate.

On the cooking front, you can lightly steam the Brussels sprouts before shredding if you prefer a softer texture, or even roast whole sprouts and then shred them for a smoky flavor twist. I encourage experimenting based on what you have and your personal taste — this salad is a fantastic starting point for creativity in the kitchen.

Storage and Reheating

Storing Leftovers

If you have any leftovers from this Asian Brussels Sprouts Salad Recipe, I recommend storing them in an airtight container in the refrigerator. The salad holds up well for about 2 to 3 days, although the texture of the Brussels sprouts will soften over time. It’s best to give the salad a quick toss before serving again to redistribute the dressing and refresh the crunch.

Freezing

This salad isn’t ideal for freezing because the fresh vegetables, especially the shredded Brussels sprouts and bell peppers, lose their crisp texture upon thawing. The dressing can separate or become grainy after freezing too. I suggest enjoying this salad fresh or refrigerated rather than frozen for the best taste and texture.

Reheating

Because this is a cold, raw salad, reheating isn’t necessary or recommended. If you want a warmer version, you could separate some sprouts, lightly steam or sauté them, and then mix with fresh salad ingredients. Otherwise, just serve the leftovers chilled or bring to room temperature and enjoy the crisp, refreshing bite as originally intended.

FAQs

Can I use frozen Brussels sprouts for this salad?

Frozen Brussels sprouts are typically blanched, which makes them softer and waterlogged, so they aren’t ideal for shredding fresh in this type of salad. Fresh Brussels sprouts are best because they retain the crisp texture crucial for that satisfying crunch and vibrant flavor.

What can I substitute for almond butter in the dressing?

If you don’t have almond butter, cashew butter is a great alternative since it’s similarly creamy and mild. Peanut butter can work too but will add a stronger, more distinct peanut flavor. For nut-free options, try sunflower seed butter, though the flavor will vary slightly.

How do I shred Brussels sprouts quickly?

Using a food processor with the slicing blade or a mandoline slicer is the fastest method. Otherwise, carefully slice them thinly with a sharp knife. Either way, shredding helps the dressing cling and makes the sprouts easier to eat raw.

Is this salad suitable for meal prep?

Yes, this salad can be prepped ahead of time, but I recommend keeping the dressing separate and tossing it in just before serving to maintain maximum crunch. If dressed early, the sprouts will soften and turn slightly bitter over a few days.

Can I add protein to make it a full meal?

Absolutely! Grilled shrimp, baked tofu, shredded chicken, or even a hard-boiled egg are all fantastic protein additions that work beautifully with the flavors of this Asian Brussels Sprouts Salad Recipe, creating a balanced and nourishing meal.

Conclusion

I truly hope you give this Asian Brussels Sprouts Salad Recipe a try soon. It’s one of those dishes I turn to when I want something quick, fresh, and bursting with flavor that feels a little special every time. Whether you’re a Brussels sprouts lover or looking to discover a new way to enjoy them, this salad will delight your taste buds and brighten your table. Trust me, once you make it, it might just become a favorite in your recipe collection too!

Asian Brussels Sprouts Salad Recipe

Why You'll Love This Asian Brussels Sprouts Salad Recipe