0 from 3 votes
Raw Brussels Sprouts Salad
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 Time
15 mins
Total Time
15 mins
Servings: 8 people
Calories: 129 kcal
Course:
Side Dish , Main Course
Cuisine:
American
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.
Cup of Yum
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:
- Camping Recipe Adaption:
- 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.
- 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 Information
Calories
129kcal
(6%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Sodium
54mg
(2%)
Potassium
435mg
(12%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
5826IU
(117%)
Vitamin C
62mg
(69%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 129
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 54mg | 2% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5826IU | 117% |
| Vitamin C | 62mg | 69% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.