- Hide menu

Toasted Sesame Shredded Brussel Sprout Salad (raw, vegan, gluten-free, nut-free)

Be Social

FavoriteLoadingAdd to favorites


Toasted-Sesame-Shredded-Brussel-Sprout-Salad-mainSome say that brussel sprouts are the new kale…  I am not so sure that I agree but I will say that brussel sprouts are popping up in the spotlight more than ever before.  In the past I would hear people refer to them as smelly and mushy.

So, with them being branded with that label, I sort of steered clear of them through most of my adult years. Such a shame really, because I ended up loving them, and those are brussel-free years that I will never get back.

Raw brussel sprouts can have a real bitterness to them. The key to avoiding this typical brussel’s bitterness is to slice them as thinly as possible and to remove the bottom base of the little sprout.

This can be achieved in several ways… You can use a mandolin, but can be tricky because they are odd shaped, you can use a sharp knife or my favorite way… a food processor!   This salad tastes great the day you make it but even better the next day.  This gives the brussels some time to marinate in the dressing, causing them to soften.  Enjoy.


yields 8 cups


  • 4 cups (340 g) baby Brussel sprouts, base stem removed, then shredded
  • 1 cup  (130 g) shredded carrots
  • 1/2 cup (75 g ) raw hazel nuts, chopped or Inchi seeds for nut-free
  • 1/2 cup (72 g) raw sunflower seeds
  • 1/2 cup ( 80 g) dried cranberries, chopped


  • 2 Tbsp raw apple cider vinegar
  • 1 Tbsp flax or olive oil
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp raw honey or maple syrup
  • 1 Tbsp raw mustard
  • 2 tsp raw coconut aminos
  • 1/2 tsp curry powder



  1. Use baby brussel sprouts if possible.  They have more flavor.  Cut off the stem end and place in a food processor, fitted with the “S” blade.  Process till broken down to small bites.  Place in a large bowl.
  2. Add shredded carrots, hazel nuts, sunflower seeds, and cranberries.  Toss together with hands.


  1. Whisk together the coconut aminos, flax oil, sesame oil, vinegar, honey, mustard and curry powder.  Pour the dressing over the salad and toss to coat.
    • Use any liquid sweetener instead of honey to make it vegan.
    • Omit the hazelnuts to make this a nut-free recipe.
    • Coconut aminos is a soy sauce substitute so feel free to use any other brand if this isn’t available.
    • I used flax oil for the health benefits, but olive oil can be used instead.
  2. This salad tastes even better the next day so make ahead of time and refrigerate over night if you can.






12 thoughts on “Toasted Sesame Shredded Brussel Sprout Salad (raw, vegan, gluten-free, nut-free)

  1. Janice says:

    Hi Aimee-Sue:
    I love brussel sprouts and bought some recently…was thinking this morning about what to do with them, and up popped your recipe in my in-basket! :D

    I am definitely going to make this, but need to make some mustard first and also wondered if you have a brand of curry that you particularly like?

    Thank you so much for sharing your creative culinary talents with us!

    • amie-sue says:

      Good evening Janice,

      I love it when stuff like that happens. hehe As far as a favorite brand of curry? I don’t really have one. I tend to get my spices through Whole Foods, their organic brands and have been happy with them. I hope you try this and keep me posted if you do. Many blessings, amie sue

  2. ruthie says:

    yummers …just got some baby brussel’s at the farmer’s market, perfect timing. this dish looks amazing.
    Thanks Amie Sue…

  3. brett MC says:

    What a beautiful recipe I cannot wait to try it later in the week! Thank you once more for sharing such wonderful recipes and mouth water photos! Be well!

    • amie-sue says:

      Thank you Brett. It is my pleasure! Let me know if you like it after you make it. Have a great evening, amie sue

  4. Clare Cyganek says:

    This recipe is so awesome, especially with that fabulous dressing. I had the brussel’s sprouts and so wanted to make it. I did some substitution, like almonds for the hazel nuts, goji berries for the dried cranberries, and walnut oil for the flaxseed oil. It was incredible awesome, esp. like you said better the next day. I will use this dressing on so many other recipes. Thanks for your love of creating good recipes for us, and best of all sharing them with us. I appreciate you, Ami-Sue. Clare

    • amie-sue says:

      Thank you Clare. :) I really appreciate that you took the time to leave this comment. Great job on the substitutions. It is hard to go wrong, that is for sure. I often find that raw food recipes get better the next day… because we don’t use heat to infuse the ingredients together, the time that it sits when raw, gives it that time needed to meld. Have a blessed day, amie sue

  5. Debbie Collingwood says:

    I plan on making this for my lunch to take to work tomorrow! I love brussel sprouts, and all the other ingredients in it look and sound amazing! Thanks very much for the lovely recipe!

    • amie-sue says:

      Your welcome Debbie. Keep me posted how it goes. I hope you enjoy it! Have a great evening and a wonderful lunch break tomorrow. hehe amie sue

  6. Veronica says:

    I am not a big fan of Brussel sprouts but they are growing on me. :) I will definitely make this salad for myself and my husband. Might have to make something else for the kids though since Brussel sprouts are a little bitter (I did not like them as a child), but I am sure I will find something else among all your recipes! Your lovely site is my go to site for recipes and inspiration. I truly appreciate that you share your knowledge with us. Thank you.


    • amie-sue says:

      Your welcome Veronica. I hope that you find a new love for brussels. I used to never be fan my self but as I grow older (wiser?! hehe) I find myself enjoying foods that I never knew I liked. Have a wonderful evening and a blessed week. amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *