Brussels Sprout Cabbage Salad
on Jan 21, 2026
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Tossed in a creamy vegan peanut ginger dressing, this brussels sprout cabbage salad delivers on crunch and flavor. I use a coleslaw mix for the shredded cabbage and carrots and combine it with the sprouts, bell peppers, scallions and chopped peanuts. The dressing is savory and bright with lime juice, ginger, garlic and soy sauce. Serve this salad as a side dish or a light main.
Table of Contents
Why You’ll Love This Recipe
Brussels sprouts and cabbage are a great combination for crunchy salads. Both are part of the brassica family of vegetables. They are the feature ingredients in lots of fall and winter side dishes and salads. I like to think of them as super charged greens that pack in more nutrition that certain kinds of lettuce.
Peanut butter makes this vegan dressing creamy, nutty and rich. The dressing is sharp with lime juice and light enough not to overwhelm the brussels sprouts and cabbage.
If you’re looking for a salad to go with a stir-fry to complete a weeknight dinner, this one is it. To be even more efficient, you can make the dressing ahead of time, so there’s less to prep when you’re cooking the main dish.
The Ingredients
This is what you need:
- Brussels sprouts: Choose sprouts that have tightly packed green leaves. Avoid ones with wilted yellow leaves. A food processor fitted with the slicing disk is the quickest and easiest way to shred them. I do it in a couple batches. It depends on the size of your food processor bowl. You can use a sharp knife or a mandolin to shred them by hand.
- Coleslaw mix: You can find this with the bagged lettuces in the produce department. They are a mix of red & green cabbage and carrots. I also use a coleslaw mix in this mandarin orange kale salad.
- Red pepper: I thinly slice a red bell pepper lengthwise to go with the shredded cabbage. You can substitute with a yellow pepper or an orange pepper, which also have that same crunch and sweetness.
- Scallions: These sliced green onions add something crisp and fresh. I use both the green parts and the white parts.
- Cilantro makes so much sense with the rest of the ingredients in this salad. I know cilantro is a love-it or hate-it herb. If you don’t like it, you can leave it out and add another scallion.
- Roasted peanuts give the salad toasted nutty crunch and flavor.
- Peanut ginger dressing: It’s creamy and zesty with fresh ginger, minced garlic, peanut butter, lime juice, low-sodium soy sauce, kosher salt, black pepper and olive oil.
How To Make This Brussels Sprout Cabbage Salad
1. Assemble the salad ingredients. Put the shredded brussels sprouts, coleslaw mix, peppers, scallions, cilantro and peanuts in a big bowl.
2. Make the dressing. In a small bowl, stir the ginger, garlic, peanut butter, lime juice, soy sauce, oil, salt and pepper.
3. Drizzle the dressing into the salad. Toss to combine.
Serving
The ingredients and flavors in this salad work well with stir-fries and other Asian recipes. Serve this brussels sprout cabbage salad with this rainbow vegetable stir-fry, cashew veggie stir-fry or broccoli fried rice. You can add crispy baked tofu and turn it into an entree salad. If you don’t need the recipe to be vegan, add shredded rotisserie chicken, roasted salmon or shrimp.
Leftovers & Storage
You can keep leftovers in an airtight container in the fridge up to 2 days. The cabbage and brussels sprouts will soften, but the salad will still taste good. If you know you are going to save part of it, only toss what you are planning to eat at that time in the dressing, which you should store in a separate jar.
Recipe Tips
- You can use coleslaw mix for the entire salad. Even though it is very fast to shred brussels sprouts in a food processor, using a packaged coleslaw is a shortcut that won’t compromise the texture of the salad.
- You can make the dressing up to 2 days in advance. Store it in a mason jar in the refrigerator. Then let it sit at room temperature for 15 minutes to let the oil turn to liquid again, assuming it has hardened in the chill of the fridge.
- Always use fresh lime juice. Bottled citrus juice has extra ingredients and doesn’t taste as good as juice squeezed from a lime.
- Keep in mind that soy sauce is not gluten-free since it contains wheat. Substitute with tamari-style soy sauce with a label that says gluten-free.
More Cabbage Salad Recipes
Crispy Baked Tofu Salad
Asian Cabbage Salad
Napa Cabbage Salad
Savoy Cabbage Salad
Red Cabbage Salad
Soba Noodle Salad
More Brussels Sprout Salad Recipes
Roasted Brussels Sprout Salad
Brussels Sprout Kale Salad
Shredded Brussels Sprout Salad
Brussels Sprout Caesar Salad
Brussels Sprout Apple Salad
If you’re a salad person, don’t miss my easy seasonal salad guide for inspiration all year long. Also check out my roundup of my favorite cabbage recipes.
Brussels Sprout Cabbage Salad
Ingredients
For salad
- 1 pound brussels sprouts, trimmed and shredded with a food processor fitted with the slicing disc
- 3 cups coleslaw mix
- 1 red bell pepper, thinly sliced lengthwise
- 3 scallions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
For dressing
- 2 teaspoons minced fresh ginger
- 1 garlic clove, minced
- 1 tablespoon creamy peanut butter
- 1 lime, juice
- 2 tablespoons low-sodium soy sauce
- Pinch of kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
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Instructions
- In a large bowl, combine the shredded brussels sprouts, coleslaw mix, peppers, scallions, cilantro and peanuts.
- To make the dressing, whisk the ginger, garlic, peanut butter, lime juice, soy sauce, salt, pepper and oil in a small bowl.
- Drizzle the dressing into the salad, tossing to combine.
Notes
- Tofu
- Shredded rotisserie chicken
- Salmon
- Shrimp
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
