Low-Carb Brussels Sprout Salad – Vegan Recipe

Simple. Flavorful. Fresh. Brussels sprouts are enhanced with a crispy almond and seed mixture and zesty lemon dressing. Mmmm... crunch!

June 2 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Side dish

Simple. Flavorful. Fresh. Brussels sprouts are enhanced with a crispy almond and seed mixture and zesty lemon dressing. Mmmm... crunch!

USMetric

4 servingservings

Ingredients

Spicy almond and seed mix

1 tbsp 1 tbsp coconut oil or olive oil
1 tsp 1 tsp chili paste
2 oz. (6¹⁄₃ tbsp) 55 g (90 ml) almonds
1 oz. (3¹⁄₃ tbsp) 28 g (50 ml) pumpkin seeds
1 oz. (3¹⁄₃ tbsp) 28 g (45 ml) sunflower seeds
½ tsp ½ tsp ground cumin or crushed fennel seeds
1 pinch 1 pinch salt

Brussels sprout salad

1 lb 450 g Brussels sprouts
½ cup 120 ml olive oil
1 1 lemon, juice and zestlemons, juice and zest
salt and pepper

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Instructions

Instructions are for 4 servings. Please modify as needed.

Spicy almond and seed mix

Heat the oil in a large frying pan and add the chili paste.
Add almonds and seeds. Stir thoroughly.
Salt and sauté for a few minutes more, but pay close attention as almonds and seeds are very heat sensitive. The oil should be hot enough for the spice flavors to develop, but the almonds and seeds should not be burned.
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Let cool and sprinkle salt to taste.

Brussels sprout salad

Trim and rinse the Brussels sprouts. Coarsely shred in a food processor or with a sharp knife. Place in a salad bowl.
Mix olive oil, lemon juice/zest, and salt and pepper. Pour over the Brussels sprouts.
Marinate for 10 minutes. Then add the spicy almond and seed mix prior to serving.

Tip

For a shortcut, look for pre-shredded Brussels sprouts at your market.

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9 comments

1
See Also
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Karen
January 9 2017
This is my new favorite way to eat brussel sprouts! I added some shredded parmesan cheese and used Superseedz, a spicy pumpkin seed blend, for convenience. SO good!
2
Gigi
January 10 2017
Does this keep overnight?
3
Vanessa
April 29 2018
This salad is delicious! I have made it so many times. My husband even likes it and he is a very picky eater. I haven't had the pumpkin or sunflower seeds when I've made it so I substitute and put a little bit of chia seeds and it is still great. I'm sure with the pumpkin and sunflower seeds it would turn out even better.
4
Lucy
October 17 2018
On my page I cannot save my favorite recipes. There use to be a heart and now it is gone. Are we not able to save them anymore.?
5
Andrea
September 24 2020
Love love love this recipe! I added Parmesan cheese and salami too! It was a hit!
Reply: #6
6
Reply to comment #5 by Andrea
Crystal Pullen Team Diet Doctor
September 24 2020
Love love love this recipe! I added Parmesan cheese and salami too! It was a hit!
Great adds to make it a meal!
7
Jennifer
September 14 2021
This was an excellent recipe...rivaled only by the lemony asparagus salad!
8
Clara
March 10 2023
This is SO yummy. Sometimes I sub a premade broccoli slaw mix for the Brussels and it’s equally yummy!!
Reply: #9
9
Reply to comment #8 by Clara
Kristin Parker Team Diet Doctor
March 10 2023
This is SO yummy. Sometimes I sub a premade broccoli slaw mix for the Brussels and it’s equally yummy!!
Glad you enjoyed this dish. Sounds like a great substitute!

Low-Carb Brussels Sprout Salad – Vegan Recipe – Diet Doctor (2024)