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Toasted Sesame Shredded Brussel Sprout Salad

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~ raw, vegan, gluten-free, nut-free ~

Some say that Brussels 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 Brussels-free years that I will never get back.

Raw Brussel sprouts can have a real bitterness to them. The key to avoiding this typical Brussels 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





  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, hazelnuts, sunflower seeds, and cranberries.  Toss together with hands.


  1. Whisk together the coconut amino, 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 Amino 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 overnight if you can.

 preparing the ingredients to make raw vegan Toasted Sesame Shredded Brussel Sprout Salad

pouring the sauce over the raw vegan Toasted Sesame Shredded Brussel Sprout Salad

combining everything to make the raw vegan Toasted Sesame Shredded Brussel Sprout Salad

14 thoughts on “Toasted Sesame Shredded Brussel Sprout Salad

  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!

  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

  7. Cosmic Cooking says:

    Hi Amie-Sue, I have been an alternative health care practitioner for 30 years. My husband is a microbiologist. We deal with many sick people, mostly with cancer. We can never use vinegar or any sweetener with cancer patients. Sweeteners feed cancer…even the healthy ones..stevia, etc. even fruit will do it. Do you think lemon can take the place of vinegar. in this recipe and some of your other’s? We also don’t ever use cashews as they are a bean , not a nut. In India they only eat them cooked..Birds will never eat them…So they are out.They can be quite toxic..What would you suggest in their place? I appreciate the quality of your recipes, your care and creativity and your mind…Just like to get your opinion/feedback. Thanks. Mary Houston

    • amie-sue says:

      Good morning Mary,

      Thanks for reaching out and sharing a bit about what you do. Bless your heart for the work that you do. I am aware that you should avoid those foods when dealing with cancer. I will do my best to help guide you through substituting them out of recipes.

      Lemon is always a good alternative for vinegar, so feel free to use it in its place.

      As far as replacing cashews, it can always be done but with what will depend on the overall recipe so I can’t give a blanket answer. In general, I would use skinned almonds in place of the cashews since they both lend a blonde appearance and neutral base in flavor. Macadamia nuts work well too but are on the spender side. If you come across recipes that you need help with replacement with, just comment below them and I will help create the recipe into something you can give your patients. :) Blessings, amie sue

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