Description
Try a lightened up version of a classic stir-fry dish with this asian brussel sprout salad recipe.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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
