Brussels Sprout Cabbage Salad

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Brussels Sprout Cabbage Salad

Tossed in a peanut ginger dressing, this brussels sprout cabbage salad is crunchy, fresh and full of flavor with peppers, scallions and cilantro.

Prep Time15

Total Time15

Course: Salads

Cuisine: Asian

Servings:

Author: Paige Adams

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

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

The peanuts and peanut butter can be substituted with almonds and almond butter.

The salad can be stored in an airtight container in the refrigerator up to 2 days. The cabbage and brussels sprouts will soften. If you are planning to have leftovers, try to not toss that portion in the dressing. Then keep the dressing in a separate jar.

You can make the dressing up to 2 days in advance. Store in an airtight container in the refrigerator. Let it sit at room temperature for 15 minutes before tossing it into the salad.

Optional Protein Additions:

Tofu
Shredded rotisserie chicken
Salmon
Shrimp

Nutrition