Quick and easy, this shredded Brussel sprout salad is bursting with tangy, juicy flavors and major crunch from toasted pistachios and ramen noodles.
This showstopper salad is fancy enough for Christmas, but simple and convenient enough for everyday lunches or weeknight family dinners. Vegan and gluten-free too!
I love Brussel sprouts and our family always has them on the table at Thanksgiving and Christmas (Crispy Brussel Sprouts - 2 ways).
Our newest Brussel sprout obsession is this super gorgeous and colorful, chopped veggie slaw that's bursting with flavor from a creamy, tangy, pomegranate-balsamic dressing that's going to make your tastebuds sing! Plus let's talk about the major crunch factor!!! Juicy pomegranate seeds, roasted pistachios, and toasted dry ramen noodles bring a crave-able crunchiness that's irresistible!
How to Shred Brussel Sprouts
Shaving/shredding Brussel sprouts can be a bit time consuming, but it's not difficult to do. I almost always do them by hand because - no cleanup, but here's a few different methods:
- Sharp Knife - use a sharp knife and cut as evenly and thin as possible. Watch your fingers though because they are small and not too sturdy. Tip: Shave a small slice off one side to create a flat edge before hand shredding. This method is a bit more time consuming, but with practice, you can shave that time in half (ha ha - get it)!
- Mandoline Slicer- super easy to use, produces perfectly even slices, ultra sharp blade though! The challenge with this method is the sprouts are tiny and round so it's a wee bit scary. Be sure to use the guard!
- Food Processor - if yours has a shredding blade, this method is quick and easy, but extra clean up.
- Buy Pre-Shredded - buy a bag of pre-shredded Brussels at Trader Joes or your local grocery market - always a convenient option.
Cooking Tip (zero waste): Save any pieces or ends of the sprouts that get too small to shave and store in the fridge or freezer. Add them to your next stir fry, rosé pasta sauce, veggie soup or oven roasted veggies.
Simple ingredients come together quickly to create this nourishing and super satisfying salad. Here's what you'll need:
- Brussel sprouts
- white/red cabbage or bag of coleslaw
- bean sprouts
- red pepper
- green or red onions
- dry ramen noodles
- pistachio nuts
- pomegranate arils (seeds)
- 3 minute creamy pomegranate-balsamic vinaigrette
How to Make Shaved Brussel Sprout Salad
Quick and simple this salad is super nourishing and flavorful plus gluten-free and vegan!
- Toast the ramen noodles in the oven on a baking sheet. Let cool.
- Toast the pistachio nuts and/or any seeds in a dry pan for BIG flavor!
- Shred the cabbage and Brussel sprouts with knife or mandoline.
- Slice/chop onions and peppers.
- Pomegranate arils (seeds) - cut the pomegranate in half, peel, and remove each beautiful jewelled ruby red seed (or as a time saver, buy a container of arils at the market).
- Place all salad dressing ingredients into a blender and blend until smooth and creamy.
Place the salad ingredients (except nuts, seeds, ramen noodles, dressing) into a large salad bowl. Store in the fridge covered until ready to serve.
Right before serving, sprinkle the pistachios and ramen noodles on top. Toss with desired amount of pomegranate-balsamic dressing. Serve immediately.
Recipe Tips for Success
- This recipe can easily be doubled. Add extra of everything or add chopped spinach, kale or carrots.
- Sub any nuts or seeds you have on hand for pistachios. Sunflower seeds and pumpkins seeds are amazing in this salad. Tip: for extra saltiness, choose roasted salted nuts/seeds.
- Make the pomegranate-balsamic vinaigrette sweeter by adding maple syrup; tangier by adding more lemon or vinegar; creamier by adding more Vegenaise; and richer by adding an additional tablespoon of oil.
- Making the dressing in the blender emulsifies the oil and vinegar (temporarily). I like to blend (or reblend) right before serving the salad for the creamiest dressing.
- This Brussel sprouts salad is best served immediately when the nuts and noodles are crunchy. However, the salad can be made the day before and stored in the fridge. Store all the components (nuts, seeds, ramen noodles, and salad dressing separately until ready to serve).
What to Serve with Brussel Sprouts Salad
This light and fresh slaw salad is perfect for lunch or serve it as a healthy side dish at any meal. Bulk it up for a heartier vegan dinner salad.
- as a side dish with veggie chili or pasta bolognese
- as a full meal with breadsticks
- on vegan tacos
- bulk it up by adding crispy chickpeas, tofu or tempeh.
- make it heartier by adding quinoa, sweet potato or avocado.
- take it to a potluck, picnic or buffet style party!
Hungry for More Vegan Holiday Recipes?
Here are some of our other favorite Thanksgiving and Christmas vegan recipes. Everyone loves them!
- Vegan Sausage Rolls - savory, mushroom-onion filling in golden flaky puff pastry.
- Crispy Brussels Sprouts - cooked 2 ways with creamy tangy sauce.
- Easiest Soft Dinner Rolls - the BEST, easiest, fluffy classic dinner rolls.
- Apple Galette with Dutch crunch topping baked in golden, tender puff pastry.
Ultra Crunchy Brussel Sprout Salad with Pomegranate-Balsamic Vinaigrette
- 12-20 Brussels sprouts, shredded
- 3-4 cups white/red cabbage, shredded (or coleslaw)
- 1 red pepper, sliced or chopped
- 5 green onions, sliced
- 2 cups bean sprouts
- 1 pomegranate, seeds
- ½ - 1 cup pistachio nuts, shelled
- 1 package ramen noodles, toasted
- sunflower, pumpkin or sesame seeds (optional)
- cilantro, thai basil, chopped
Pomegranate-Balsamic Salad Dressing
- 1 tablespoon fresh lemon juice
- 3 tablespoons white balsamic vinegar (or dark)
- ¼ cup pomegranate juice
- 2 tablespoons Vegenaise or yogurt
- 1 small clove garlic, minced
- 3 tablespoons neutral oil
- salt and pepper, to taste
- 1 tablespoon maple syrup (optional)
- 1-2 teaspoons red pepper flakes, more to taste
- fresh thyme leaves (optional)
- Preheat oven to 400º F
- This amounts in this recipe are just a guideline, add more or less of anything to customize the salad to your taste.
- Shave sprouts on a mandoline or with a sharp knife. Time Saving Tip: buy pre-shredded Brussel sprouts at the market.
- Add all other veggies to a large bowl.
- Make ahead to this point, cover and store in fridge until ready to serve.
- Lightly break up the ramen noodles in the package.
- Toast ramen noodles in preheated oven until lightly golden (~10 minutes).
Pomegranate-Balsamic Salad Dressing
- Place all dressing ingredients (except maple syrup, red pepper flakes and herbs) into a blender and blend until smooth and emulsified.
- Taste and adjust the seasonings as needed. Stir in the maple syrup for sweetness, red pepper flakes for heat, and fresh thyme leaves (if using).
- Store in refrigerator until ready to use.
- A note about garlic - this dressing is both light and flavorful. The garlic helps balance the flavors, but can overpower pretty easily. I added a very small clove so it gave the dressing just a kiss of garlic.
- Add the pistachios/nuts, ramen, and dressing right before serving. Toss to incorporate.
***Also note: if you are making the dressing ahead of time, the garlic flavor will increase in potency over time so keep that in mind. Nuts & Seeds: if you use raw pistachios, toast in a pan or roast in the oven until fragrant and lightly toasted. Or buy roasted/salted pistachios if you prefer.
Sub in toasted sunflower seeds, pumpkin seeds or sesame seeds or add a combination of nuts/seeds.
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