Raw Brussels Sprouts Salad

5 from 1 vote

These easy raw brussels sprouts salad is made with shaved brussels sprouts and carrots, fruit and an easy tahini dressing. This salad packs and stores well and is perfect for meal prep!

Prep Time15

Total Time15

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 129kcal

Author: Sarah Trenalone

Equipment

vegetable peeler (optional)

Ingredients

Brussels Sprout Salad:

1 pound brussels sprouts
4 medium-size carrots Rainbow carrots are especially pretty in this salad.
4 mandarin oranges, peeled + segmented Or swap a handful of dried cranberries or raisins
2 tablespoons toasted sunflower seeds Shells removed

Tahini Sauce:

2 tablespoons olive oil
2 tablespoons tahini (sesame seed paste)
3 tablespoons apple cider vinegar Wine vinegar, rice vinegar or lemon juice also work perfectly
1 teaspoon Dijon mustard
2 teaspoons cold water

Instructions

Slice of the woody end of each brussels sprout. Thinly slice the sprouts with a sharp knife. Alternatively, place the sprouts in a food processor and use the chop feature.
Add the brussels sprouts to a large bowl.
Use a vegetable peeler to thinly shave the carrots. (This technique is easiest with thicker carrots.)
Alternatively, use a knife to thinly slice the carrots. (This option is slightly less pretty, but will taste just as delicious.)
Add the carrots and sunflower seeds to the bowl with the brussels sprouts.
Add the mandarin orange segments to the bowl and toss to combine.
Add all tahini dressing ingredients to a small glass jar with a lid. Shake until combined.
Add the dressing to the salad and toss again to combine.
Serve immediately.

Notes

Yields approximately 4 large salads or 8 smaller side salads.

Recipe amounts are variable. Use more or less of each ingredient as desired.

Add more protein: Use this salad as a base and add meat. I like to add tuna, chicken or turkey.

Make Ahead:

This salad stores well and is perfect for packed meals. Store without the dressing. If storing longer than 1 day, don't add the fresh fruit until you're ready to serve.
If swapping dried fruit for fresh, you can add it before storing.
The dressing can also be made ahead of time and stored separately in the fridge.
Use within 3-4 days.

Camping Recipe Adaption:

Make the salad ahead of time, storing the fresh fruit and dressing separately.
Store the salad in a cooler to keep it fresh.
All of the tahini dressing ingredients are shelf stable before combining, but it's best to store the dressing in a cooler once combined. (Or pack the dressing ingredients separately and make the dressing at the campsite.)

Nutrition