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Salad in a bowl with dressing being poured on top.

Asian Brussel Sprout Salad {+ easy sesame vinaigrette}

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  • Author: Maggie
  • Total Time: 20 minutes
  • Yield: 4 people 1x


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


  1. Cut stems off brussel sprouts and place in food processor with a slicer blade.
  2. Place the sliced cabbage, brussel sprouts, carrots, raisins and scallions into a large bowl.
  3. Mix ingredients for vinaigrette in a jar and shake until well combined.
  4. 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.

  • Prep Time: 20 minutes
  • Category: Main Course, Salad
  • Cuisine: Asian
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