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Vegan Brussels Sprouts Salad plated in a black bowl with two serving spoons.
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4.5 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 mins
Cook Time5 mins
Total Time20 mins
Course: Salads, Sides
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6
Calories: 230kcal



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


  • 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


  • 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.


~ 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.

This salad will keep in an air-tight container in the fridge for 4 to 5 days.
I do not recommend freezing this recipe.


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