This tangy, crunchy Vegan Brussels Sprouts Salad is perfect for a light lunch or a side dish for a larger meal. It would absolutely be worthy of a spot on your holiday table. Made in just minutes, but can also easily be made ahead as it stores really well.
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 – this salad has it all! Your taste buds will thank you. You gotta try this Broccoli & Shredded Brussel Sprout Salad!
Ingredients you need
Ingredient notes and substitutions
Brussels sprouts ~ While I love them roasted until the outsides are caramelized, like in my Maple Balsamic Brussels Sprouts or Roasted Brussels Sprouts and Radishes), they are most mild when eaten raw. And in this salad, they are shredded, making the texture even more palatable.
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.
If you plan to shred your own, look for sprouts that are bright green with tightly packed leaves. The shredding disc of a food processor makes quick work of them. Or you can just pulse them with the S-blade if you want even smaller pieces. You can also opt to slice them thinly by hand.
Or, save some time and buy a package of shaved brussels sprouts from the produce section of your grocery store.
Broccoli ~ Broccoli is a common veggie that most people are familiar with. If you’re serving brussels sprouts to picky eaters, broccoli can help make this dish seem more approachable.
I like to steam it just for a few minutes until it’s just barely tender, but still has some crunch.
Clementines ~ These juicy citrus fruits are the perfect size for adding some sweetness to the dish.
Tahini ~ This is the base of the creamy dressing.
Make sure you stir your jar of tahini really well before measuring. The oil separates just like in any natural nut or seed butter and you need to stir it back in.
Tamari ~ Tamari adds a nice savory, salty kick to the dressing. I like to use a gluten free, low-sodium variety.
Citrus ~ I like to use a combo of both lemon and lime juice. You can use all lemon juice if you prefer.
Fresh juice is always best, but bottled 100% juice may be used in a pinch.
Maple syrup ~ Pure maple syrup balances the bitter tahini, salty tamari and tangy citrus. Be sure to use pure maple syrup, not pancake syrup.
Turmeric ~ You won’t be able to pinpoint the flavor in the final dish, but I love the background note of earthiness it brings. If you don’t have it, you can leave it out.
Please note: The dressing is quite strong if you taste it on its own. This is necessary to stand up to the raw/nearly raw vegetables. Once mixed together with the salad ingredients, the flavors will be perfect!
How to make the recipe
Steam the broccoli until it’s bright green and just tender, but still has some crunch left. Add it to a bowl with the shaved brussels sprouts and clementine segments (1) and mix well (2).
In a separate bowl, whisk together the dressing ingredients (3), pour over the salad and toss to combine (4).
Chill in an air-tight container until ready to serve.
This Vegan Brussels Sprouts Salad will keep in an air-tight container in the fridge for 4 to 5 days.
I do not recommend freezing this recipe.
Pro tips for success
~ Steam the broccoli until just tender, but still has some crunch. If you cook it until soft, it won’t stand up to the dressing as well.
~ Buy shredded or shaved brussels sprouts from the produce section to save yourself the time of prepping them yourself at home.
~ Be sure to stir the tahini well before measuring and adding to the recipe. The natural oils will separate in the jar and needs to be stirred back in.
~ Use as much or as little of the dressing as you like.
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. [source]
Yes, of course! They are crunchy, mild, and delicious when raw. I like to shred them like in this Vegan Brussels Sprouts Salad for the best texture.
Brussels sprouts are a part of our diet all year long, but they are in season from about September to February. I usually roast them with other hearty veggies, like broccoli, cauliflower, sweet potatoes, butternut squash, carrots, etc.
Many people eat brussels sprouts as part of their Thanksgiving meal. Try this salad with other Thanksgiving favorites like, Spiced Orange Cranberry Sauce, Mushroom Stuffing, Butternut Squash Mash, and Dairy Free Cornbread.
More vegan fall & winter salads
- Kale Apple Salad
- Roasted Cauliflower Salad
- Black Eyed Peas Salad
- Quinoa Spinach Salad with Butternut Squash
- Lacinato Kale Superfood Salad
- Curry Quinoa Salad
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Brussels Sprouts Salad
- 4-5 cups chopped broccoli crowns
- 2 cups shredded brussels sprouts
- 3 clementines segmented
- Steam the chopped broccoli for about 5 to 6 minutes, until slightly tender, but still crunchy.
- Place the steamed broccoli, shredded brussels sprouts, and clementine segments into a large bowl and mix to combine.
- Whisk all of the dressing ingredients together in a small bowl. Add a bit more tahini if you want a creamier dressing. Alternately, add a drizzle of water to thin it out, if you prefer.
- Pour the dressing over the salad, as much or as little as you want, and mix well.
Storage/Freezing This salad will keep in an air-tight container in the fridge for 4 to 5 days. I do not recommend freezing this recipe.