As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Broccoli & Shredded Brussel Sprout Salad – crunchy and tangy, this salad is perfect for a light lunch or a side dish for a larger meal. It would also be worthy of a spot on your holiday table.

This almost raw salad is so easy and so delicious. It actually could be made raw if you prefer, but I like to steam my broccoli for just a few minutes so they are just starting to get tender, but still crunchy.

Crisp veggies, sweet clementines, salty tamari, creamy tahini, tart lime juice – your taste buds will thank you. You gotta try this Broccoli & Shredded Brussel Sprout Salad!

Our Favorite Vegetable

If I had to choose a favorite vegetable, it would probably be cauliflower. It is so versatile! If you haven’t tried my Crispy Cauliflower Tacos or Orange Cauliflower Stir Fry yet, you must!

But, if I had to choose a favorite vegetable that my whole family collectively loves, it would be broccoli.

My kids love it raw, steamed, and roasted. I feel very thankful for having such good eaters.

The other day, instead of serving our go-to steamed broccoli, I decided to amp it up a bit and turn it into a salad. I had some shredded brussels sprouts leftover and we always have a bag of clementines in the fridge. It all came together so deliciously.

Maple Tamari Tahini Dressing

Maple and tahini are two of my go-to salad dressing ingredients. I love the creamy tang of the tahini and a little bit of pure maple syrup always balances it out so nicely.

I added some tamari for an little salty kick (no other salt needed) and some citrus juice to complement it all.

It’s a strong dressing, but since the veggies are raw or nearly raw, they stand up to it really well.

Let’s Talk Brussels Sprouts

Brussels sprouts are part of the cruciferous vegetable family, which I’m sure you know are very good for you. These sprouts in particular have high amounts of vitamin K, vitamin C and folate. They are also high in manganese, fiber, B vitamins, potassium, omega-3 fatty acids, iron, vitamin A, calcium, zinc, and even protein.

I know there are many of you out there that probably don’t like Brussels sprouts despite their superfood profile. The key is not overcook them. When overcooked they become mushy and give off a not so pleasant aroma and flavor.

While I love them roasted until the outsides are crispy (see here and here), they are most mild when eaten raw. So, if you think you don’t like Brussels sprouts, try them raw! They have a nice crunchy flavor and they go perfectly into salads or slaw.