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    Home » Recipes » Salads

    Vegan Brussels Sprouts Salad

    Published: Nov 19, 2021 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Vegan Brussels Sprouts Salad plated in a black bowl with two serving spoons.
    Vegan Brussels Sprouts Salad plated in a black bowl with two serving spoons.
    Large mixing bowl of brussels sprouts, broccoli, and oranges.
    Brussels sprouts salad plated on a white plate and drizzled with dressing.
    recipe image for Pinterest

    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.

    Vegan Brussels Sprouts Salad plated in a black bowl with two serving spoons.

    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!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage/Freezing
    4 Pro tips for success
    5 FAQs
    6 More vegan fall & winter salads
    7 Vegan Brussels Sprouts Salad

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    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

    4 photo collage of mixing the ingredients in a bowl with the dressing.

    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.

    Storage/Freezing

    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 salad plated on a white plate and drizzled with dressing.

    FAQs

    Are brussels sprouts healthy?

    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]

    Can you eat raw brussels sprouts?

    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.

    What do you eat with brussels sprouts?

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Vegan Brussels Sprouts Salad plated in a black bowl with two serving spoons.

    Vegan Brussels Sprouts Salad

    This tangy, crunchy Vegan Brussels Sprout 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.
    4.50 from 2 votes
    Print Pin Rate
    Course: Salads, Sides
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 230kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Steamer basket

    Ingredients

    Salad

    • 4-5 cups chopped broccoli crowns
    • 2 cups shredded brussels sprouts
    • 3 clementines segmented

    Dressing

    • Juice of 1 lemon
    • Juice of 2 limes
    • 3 tablespoons tahini or to taste
    • 2 tablespoons tamari
    • 1 tablespoon pure maple syrup
    • ½ teaspoon turmeric
    • 3 tablespoons extra virgin olive oil
    • water if needed, to thin

    Instructions

    • 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.

    Notes

    ~ 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.
    ~ Look for gluten-free tamari to keep this recipe gluten free.
    ~ Use water instead of oil for the dressing to keep this recipe oil free.
    ~ Use as much or as little of the dressing as you like.

    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.

    Nutrition

    Calories: 230kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 792mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1150IU | Vitamin C: 176.6mg | Calcium: 110mg | Iron: 2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Sarah says

      October 31, 2016 at 12:09 am

      Yum! This would be awesome for Thanksgiving. I like brussels sprouts raw too!

      Reply
      • Jenn S. says

        October 31, 2016 at 7:54 am

        Thanks, Sarah! I think I will definitely be making it for Thanksgiving this year!

        Reply
    2. The Vegan 8 says

      October 30, 2016 at 9:03 pm

      Totally agree with the favorite family veggie being broccoli! I cook broccoli more than any other veggie! I love broccoli raw, steamed and roasted. This salad looks so delicious and so easy to make. Is there supposed to be maple in the dressing? You have it noted in the post, but I don’t see it in the ingredients, unless I’m totally blind, lol!

      Reply
      • Jenn S. says

        October 31, 2016 at 7:53 am

        Ah, thank you for catching that! I just updated it. Thanks, Brandi! Bring on the broccoli!

        Reply
    3. Sophia | Veggies Don't Bite says

      October 29, 2016 at 12:00 am

      Love shredded brussels but I’m too lazy to shred them. LOL! Love how colorful this is with that dressing!

      Reply
      • Jenn S. says

        October 29, 2016 at 7:53 am

        I saw bags of shredded Brussels sprouts at Walmart this year!! 🙂

        Reply
    4. Vegan Heaven says

      October 28, 2016 at 12:29 pm

      Yummy! This looks like such a great salad, Jenn. Broccoli, brussels sprouts, and clementines – what an amazing combo!! Can’t wait to give it a try. 🙂

      Reply
      • Jenn S. says

        October 28, 2016 at 2:28 pm

        Thanks, Sina! The texture and flavor combos are definitely a winner!

        Reply
    5. Linda says

      October 28, 2016 at 10:14 am

      This salad is totally up my alley! I love broccoli and Brussels sprouts, and that dressing looks incredible!

      Reply
      • Jenn S. says

        October 28, 2016 at 11:33 am

        Thanks, Linda! Cheers!

        Reply
    6. Vanessa C. says

      October 28, 2016 at 9:04 am

      Yum! Saw this salad on IG and fell in love with it there! Such a delicious combo, Jenn! Definitely need to get around to making it 😉

      Reply
      • Jenn S. says

        October 28, 2016 at 9:19 am

        Thanks, Vanessa! I might have to find a sub for the Brussels sprouts during the spring/summer because it’s just so good!

        Reply
    7. Mary Ellen - VNutrition says

      October 27, 2016 at 12:31 pm

      So great your kids love broccoli! So many wouldn’t even go near it.

      This salad looks delicious! Love that you used clementines. 🙂

      Reply
      • Jenn S. says

        October 27, 2016 at 3:04 pm

        Yep, it’s our go-to veggie! I love that they love their green veggies!

        Reply
    8. Mel says

      October 27, 2016 at 9:53 am

      What a gorgeous salad and lovely flavours. I love the extra bursts of citrus from the clementine segments!

      Reply
      • Jenn S. says

        October 27, 2016 at 11:34 am

        Thanks, Mel! The juicy clementines add a needed change of texture.

        Reply
    9. Ginny McMeans says

      October 26, 2016 at 8:16 pm

      What a lovely salad! It seems so festive too! Thank you.

      Reply
      • Jenn S. says

        October 27, 2016 at 7:41 am

        Yes, totally fit for the holiday, but great every day too! 🙂

        Reply
    10. Cadry says

      October 26, 2016 at 8:08 am

      Oh, I love Brussels sprouts in any form, but for some reason, I rarely have them raw. This salad sounds like a delightful change of pace, especially with the clementines.

      Reply
      • Jenn S. says

        October 26, 2016 at 1:20 pm

        We don’t eat them raw very often, but that’s how my kids prefer them! 🙂

        Reply
    11. Alisa Fleming says

      October 25, 2016 at 11:32 pm

      This is like a dream salad to me! I love shaved brussels and broccoli and that dressing sounds soooo flavorful Jenn.

      Reply
      • Jenn S. says

        October 26, 2016 at 1:19 pm

        Thanks, Alisa! Definitely not lacking in flavor.

        Reply
    12. Amy Katz from Veggies Save The Day says

      October 25, 2016 at 11:06 pm

      Your kids sure are good eaters!
      This is totally my kind of salad!

      Reply
      • Jenn S. says

        October 26, 2016 at 1:18 pm

        They definitely have their picky moments! They do love their broccoli though!

        Reply
    13. Dianne's Vegan Kitchen says

      October 25, 2016 at 4:09 pm

      This recipe has three many of my favorite things – broccoli, brussels sprouts, and tahini – so I’m definitely going need to try it! I love hearty salads like this that can take salads into fall and even winter.

      Reply
      • Jenn S. says

        October 25, 2016 at 4:20 pm

        Thanks, Dianne! This salad will be great for the whole winter! And even the rest of the year except you probably couldn’t find Brussels sprouts – maybe cauliflower?

        Reply
    14. Becky Striepe says

      October 25, 2016 at 12:34 pm

      This looks like my kind of salad!

      Reply
      • Jenn S. says

        October 25, 2016 at 12:55 pm

        I just had the last of my leftovers with lunch. Guess it’s time to make more…it’s kind of addicting! 🙂 Thanks, Becky!

        Reply
    15. Rebecca - Strength and Sunshine says

      October 25, 2016 at 6:41 am

      The clementine is a beautiful citrus surprise!! Brussels and broccoli <3 I adore them and always have! How can people not like them?! They have such a bad stigma for "picky eaters" 😛

      Reply
      • Jenn S. says

        October 25, 2016 at 7:21 am

        Yes, they do have a bad stigma. But they are so good!! Thank you, Rebecca!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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