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Brussels Sprouts Salad with Macadamias and Apple
Source: Cook's Illustrated, Better Vegan  Category: Vegan Salads & Dressings 
Prep Time: 55 min  Cook Time: 0 min   Total Time: 55 min  Serves 8-10
Gluten Free I Refined Sugar Free
About this recipe
This raw Brussels sprout salad is light, bright and pull of flavor. Shredding the Brussels sprouts super-thin is key here, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. Adding sweet friuts and crunchy macadamia nuts are the finishing touches. Brussels sprouts are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C. They are also high in antioxidants and contain compounds that may help lower levels of inflammation.

3 Tbsp. lemon juice

2 Tbsp. Dijon mustard

1 small shallot, minced

1 garlic clove, minced

Pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

Black pepper

6 Tbsp. extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)

2 pounds Brussels sprouts, trimmed, halved, and sliced very thin

4 ounces vegan cheddar cheese, shredded (1 cup) (optional)

1 Granny Smith apple, cored and cut into 1/2-inch pieces

½ cup raw macadamia nuts, toasted, skinned, and chopped (try We Got nuts Raw Macadamia Nuts Unsalted)

1. Prepare the ingredients.
2. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

3. Fold in vegan cheddar, if using, apple, and macadamia nuts. Season with salt and pepper to taste. Serve.

Slice the sprouts as thin as possible. I highly recommend using the mandoline slicer or a food processor for this, as it will produce even slices.
Equipment needed:
Serving suggestion:
Best served on its own.
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