Vegan Brussels Sprouts Salad

4.50 from 2 votes

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.

Prep Time15

Cook Time5

Total Time20

Course: Salads, Sides

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 230kcal

Author: Jenn Sebestyen

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.

Nutrition