Here in Michigan it is finally starting to look like Spring. With warmer weather on the horizon, I’m sure all of us are looking to lighten up our meals and break free from winter’s cold grasp.
This asian brussel sprout salad is the perfect way to transition from winter-comfort-stir-fry-foods to light-and-fresh-hello-summer-salads-foods.
Who has ever shaved brussel sprouts before? It is a game changer.
Let’s talk about brussel sprouts for a second… they are, well, smelly. Not exactly a sexy food. In college, I used to steam my brussel sprouts in the microwave and my roommates would be so mad about the smell. But fear not with this asian brussel sprout salad. The brussels are raw, so no “Oh my gosh, Maggie, why” anymore!
Nutritionally speaking, brussel sprouts are a powerhouse:
- High in vitamin K: It is considered a dark leafy green- keep this in mind if you are on blood thinner medication, specifically coumadin or warfarin! If you’re not, vitamin K is a fat-soluble vitamin that helps your blood clot and facilitates metabolism and cell growth.
- High in antioxidants and anti-inflammatory molecules– helps cell repair and fights cancer and heart disease! According to PubMed, there are over 100 studies focusing on the relationship of brussel sprout intake and cancer prevention.
- Natural digestive aid– with 4 grams of fiber per cup, you are able to get a substantial amount of fiber per serving of this recipe.
One of my favorite parts to this recipe is how easy the vinaigrette is. I made this salad with a side of salmon and poured some vinaigrette over the salmon before I baked it in the oven.
I used a food processor with a slicer blade to achieve the thinly shaved brussel sprouts in this recipe. You could thinly slice with a knife or use a mandolin slicer, but if you have a food processor this is probably the easiest and most effective way.
This salad is best eaten the day of, but can stay in the fridge up to 1 week without the dressing or noodles added in.
Try a lightened up version of a classic stir-fry dish with this asian brussel sprout salad recipe.
- 1 pound brussel sprouts, shredded
- 1 cup red cabbage, cut into strips
- 1/4 cup scallions, diced
- 1/4 cup carrots, julienned
- 1/4 cup raisins
- 1/2 cup dry ramen noodles (without the seasoning packet)
Easy Sesame Vinaigrette
- 1/2 cup soy sauce, low sodium or coconut aminos
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp maple syrup
- Cut stems off brussel sprouts and place in food processor with a slicer blade.
- Place the sliced cabbage, brussel sprouts, carrots, raisins and scallions into a large bowl.
- Mix ingredients for vinaigrette in a jar and shake until well combined.
- Pour vinaigrette over salad and refrigerate for 5-10 minutes. Top with ramen noodles and serve immediately.
If you do not have a slicer attachment for your food processor a mandolin slicer will work. I have not tried this recipe using a regular food processor blade. (If you do try it, let me know how it goes!)
If ramen noodles aren’t your thang, you can substitute with peanuts.
Keywords: asian brussel sprout salad
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