vegan brussels sprouts salad
serves 4 as a side salad, 2 as a dinner
  • For the Brussels Sprouts Salad:
  • 1 tablespoon olive oil
  • ⅓ cup raw, unsalted almonds with skins, coarsely chopped - I love almonds, so I sometimes use ½ cup
  • hefty pinch of fine celtic sea salt, or pink Himalayan sea salt
  • 1 lb bag of Brussels sprouts, or roughly 20-22 medium sized Brussels picked from a bin - [I]you can also use a bag of pre-sliced Brussels, but they may not be as crisp or fresh [/i]
  • For the Vinaigrette:
  • 3 tablespoons fresh lemon juice (1 lemon)
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced - I usually use 3 cloves unless they're huge
  • hefty pinch of coarse, or fine celtic sea salt
  • pinch freshly ground pepper - I typically do 4-6 twists with the pepper grinder
  • pinch of red pepper flakes to taste
  1. Let's begin by toasting up the almonds. Coarsely chop the raw almonds. I use a serrated knife, as I find it's easier to chop them.
  2. Add 1 tablespoon olive oil to a skillet set over medium-heat. Add the chopped almonds and stir frequently until golden brown in spots.
  3. Transfer almonds to a paper towel lined plate to catch the excess oil.
  4. Sprinkle the almonds with a bit of fine sea salt, and toss to coat. Set almonds aside to cool.
  5. It's time to make the vinaigrette. In a wide mouth canning jar, small bowl or glass, whisk together the following; 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, minced garlic, hefty pinch of sea salt, pinch or few twists of pepper, and a pinch (or more to taste) red pepper flakes.
  6. Let's prep the Brussels. You will have to shave/thinly slice the Brussels for this recipe, but it's easy. You can use the slicing disc on a food processor, mandoline, or a sharp knife (that's what I used).
  7. Rinse Brussels in a colander.
  8. Check out the video on the blog post to see how to slice the sprouts for the salad using a knife (you have to click on the play button to see it). If you don't want to watch the video, then I have step by step instructions with photos below the video.
  9. Slice off the stem of the sprout.
  10. Place the trimmed sprout lengthwise on the cutting board. Slice in half through the stem.
  11. Place the cut side down on the cutting board and holding the sprout close to the stem, make thin slices crosswise, repeat with the other half.
  12. Pull apart sliced sprouts, as they can stick together, and toss them into a salad bowl along with the toasted almonds and mix everything together.
  13. Whisk the vinaigrette and add half the vinaigrette to the Brussels. Toss to coat using your hands, so the vinaigrette gets incorporated into the sprouts. Add more vinaigrette to taste. I usually use ¾ to all the vinaigrette depending on the size of the Brussels. The amount of vinaigrette you add is totally to taste. You don't want to overdress the sprouts, but you want to taste the dressing.
  14. NOTE: This salad can be made a few hours ahead, just put in the fridge until you're ready to eat it. You can also prepare all the components ahead of time and then toss them together when you're ready to serve the salad.
  15. Store any leftover salad in the fridge in a sealed container. Leftovers are best next day.
Recipe by Marin Mama Cooks at