Shredded Brussels Sprouts Salad is everything you want in a make-ahead salad: flavorful, colorful, nutritious and easy to prepare. A creamy, dairy-free dressing gives this slaw the classic tang without mayo or added sugar, making it a modern, healthier twist on traditional coleslaw.
This post has been updated from the version originally posted in 2016.
I love food that looks beautiful, tastes great and happens to be healthy. I refined my Brussels Sprouts Slaw recipe until it delivered on texture, flavor and ease of preparation. This salad pairs especially well with a simple veggie burger or as a bright side to any meal.
The dressing is vegan and creamy: silken tofu blended with medjool dates, lemon and celery seed creates a silky, slightly sweet dressing that complements the crunchy vegetables. The finished salad is crunchy, colorful and satisfying — full of fiber, plant protein and healthy fats — while giving you the familiar slaw vibe without the mayo.
Brussels Sprouts Salad Ingredients
- Brussels sprouts
- Purple cabbage
- Lemon
- Sliced almonds
- Sunflower seeds
- Hemp seeds
- Coarse sea salt and freshly ground pepper
No-Mayo Dressing Ingredients
- Silken tofu (16 oz)
- Fresh lemon juice
- Medjool dates (or date syrup/maple syrup)
- Celery seed (not celery salt)
- Freshly ground pepper
How to make it
- Prep the vegetables: Wash and trim the Brussels sprouts, then shred them using a food processor slicing disc, a box grater or a sharp knife. Core and thinly slice the purple cabbage. A food processor speeds the work but is not required.
- Soften with lemon: Place shredded sprouts and cabbage in a large bowl. Zest the lemons over the vegetables, then juice them into the bowl. Toss and let the lemon begin to soften the vegetables while you prepare the nuts and dressing.
- Toast the nuts and seeds: Toast sliced almonds, sunflower seeds and hemp seeds in a dry skillet over medium heat until golden and fragrant. Stir or shake the pan often. If your skillet is not well seasoned, add 1–2 tablespoons olive oil. Season the nuts with a pinch of salt and pepper, then set aside.
- Make the dressing: Drain the silken tofu, then combine it in a blender or food processor with the dates, lemon juice, celery seed and pepper. Blend until completely smooth. The dressing comes together in about a minute. You’ll likely use half to two-thirds of it on the salad and can refrigerate the remainder for another use.
- Assemble the salad: Add the toasted nuts and seeds to the shredded veggies and toss. Spoon about half the dressing over the salad and toss to combine. Add more dressing to taste. Adjust salt and pepper as needed.
- Meal prep: Store prepared shredded vegetables in an airtight container in the refrigerator and toasted nuts at room temperature. Keep any leftover dressing refrigerated in a glass jar for up to a week. Combine components when ready to serve.
No time, no ideas?
Many people tell me they want to eat healthier but don’t have time or find salads boring. This shredded Brussels sprouts salad solves both problems: it takes about 10 minutes to prepare and stores well, so you can make it ahead and assemble servings as needed. Keep components ready and toss together just before eating for maximum freshness and crunch.
Salads don’t have to be dull — think color, texture and flavor. Adding crunchy elements like toasted nuts and seeds, a creamy dressing and a bright citrus note keeps this salad interesting. If you prefer something lighter, this slaw also pairs well with a simple vinaigrette.
Ask yourself:
- Would you eat more salad if it was delicious, accessible and visually appealing?
- Presentation matters because we eat with our eyes first, and this salad looks as good as it tastes.
- Taste is king: if a salad isn’t tasty, you won’t eat it. This one is flavorful enough to earn seconds.
- Delicious, time-saving, creative and healthy — it’s a hardworking salad you can rely on.
If you make this recipe, consider leaving a rating and a comment to support the author. Sharing photos on Instagram and tagging @dkhealthcoach with #debraklein is another great way to show appreciation.
📖 Recipe
Brussels Sprouts Slaw
Equipment
- Food processor or blender (or immersion blender)
- Skillet or baking sheet for toasting nuts
- Citrus juicer and microplane or zester
Ingredients
Salad
- 1 lb. Brussels sprouts (about 5 cups trimmed and shredded)
- ½ small head purple cabbage (about 2½ cups thinly sliced)
- 2 lemons (zest and juice)
- ½ cup sliced almonds
- ¼ cup sunflower seeds
- ¼ cup hemp seeds
- ½ teaspoon coarse sea salt
- Freshly ground pepper, to taste
Dressing
- 1 (16-oz) package silken tofu, drained
- ¼ cup fresh lemon juice
- 2 medjool dates (pitted) or 2 tbsp date syrup/maple syrup
- ½ teaspoon celery seed (not celery salt)
- Freshly ground pepper, to taste
Instructions
- Wash and trim Brussels sprouts and shred using a food processor, box grater or sharp knife. Core and thinly slice cabbage.
- Combine shredded sprouts and cabbage in a large bowl. Zest the lemons over the vegetables, then juice them into the bowl. Toss and allow the citrus to soften the veggies briefly.
- Toast the almonds, sunflower seeds and hemp seeds in a hot skillet until golden and fragrant, stirring often. If needed, add 1–2 tablespoons olive oil for crispier nuts. Season with a pinch of salt and pepper and set aside.
- Make the dressing by blending drained silken tofu, pitted dates, lemon juice, celery seed and pepper until smooth and creamy. An immersion blender also works. Taste and adjust seasoning.
- Add toasted nuts and seeds to the vegetables and toss. Pour on about half the dressing and mix well. Add more dressing to taste and finish with salt and pepper if needed.
- For meal prep: prepare the salad components through step 2 and store the shredded vegetables in an airtight container in the fridge for up to 5 days. Store toasted nuts at room temperature and dressing refrigerated for up to a week. Combine when ready to serve.
Notes
Cabbage: Aim for a brussels sprouts-to-cabbage ratio of about 2:1. Use more or less cabbage to taste depending on its size.
Dressing: You’ll likely use only ½–2/3 of the dressing on the salad. Leftover dressing keeps in the refrigerator for up to one week and works well as a dip or substitute for mayo, sour cream or yogurt in other recipes.
Dates: Medjool dates with pits are plumper and moister. If using already-pitted dates, soak them in warm water for 10 minutes, then drain before blending. Alternatively use 2 tablespoons date syrup or maple syrup.
Nuts: Dry-toast nuts in a 350°F oven for 6 minutes or toast in a skillet. If your skillet needs oil, start with 1 tablespoon and add up to another tablespoon if needed.
Nut allergies: Omit almonds and use more seeds (pumpkin seeds work well), or skip nuts and add crunchy alternatives such as crispy roasted chickpeas, diced celery, jicama or carrots.
Optional add-ins: ⅓ cup dried cranberries or cherries, ⅓ cup pomegranate seeds, or one diced apple make great additions.
Nutrition
Calories: 184 kcal
Carbohydrates: 15 g
Protein: 11 g
Fat: 11 g
Fiber: 5 g
Sugar: 7 g
Note
Nutrition estimates were calculated using online tools. For the most accurate values, calculate nutrition based on the exact ingredients and brands you use.
Please leave a review below and, if you like, snap a picture and tag @dkhealthcoach on Instagram so the author can see your creation.