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Thai-Inspired Shaved Brussels Sprout Salad (Vegan, Gluten-Free)

Sharon Palmer

Brussels sprouts are hot, hot, hot right now! One of my favorite ways to serve them is roasted, where their caramelized flavors shine through, such as this recipe for Maple Balsamic Roasted Brussels Sprouts. But another delicious way to dish up Brussels sprouts is raw in a salad, such as this flavorful, light Thai-Inspired Shaved Brussels Sprout Salad. In this recipe, I combine shaved Brussels sprouts with exotic Thai flavors, including red chili, cilantro, coconut, peanuts, and papaya, into an altogether memorable plant-based salad. It’s healthy, delicious, and you can whip it up quickly! You can shave Brussels sprouts yourself by finely slicing them with a sharp knife, or use your food processor to do the job for you. You can even find Brussels sprouts pre-shaved in some markets.

Brussels sprouts are especially healthful because they are in the cruciferous family, and these vegetables have potent compounds linked with cancer protection. I have these lovelies growing in my garden right now, along with a papaya tree that provided the papaya fruit you see pictured here. Yes, papayas can grow quite well in Southern California. In fact, several additional ingredients, such as red chili peppers, cilantro, green onions, and lemons came from my garden for this recipe. You can find all of these ingredients at your farmers market or local grocer quite easily, too.

This salad stores quite well, making it a great option for packing away for lunches the next day. It’s also delicious added as a topping to a burger, wrap, or sandwich. Or serve it with a flavorful soup for a delicious, simple, plant-powered meal.

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Thai-inspired Shaved Brussels Sprout Salad (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This plant-based Thai-Inspired Shaved Brussels Sprout Salad salad is packed with the flavor and health power of papaya and exotic Thai spices.




  • 1 pound Brussels sprouts
  • ½ cup fresh chopped cilantro
  • 3 green onions, sliced
  • 2 cups chopped papaya




  1. To make salad: Wash Brussels sprouts, trim ends, and slice thinly vertically to shave, or shave them in a food processor. (You can find preshaved Brussels sprouts in some markets, too.)
  2. Place shaved Brussels sprouts, cilantro, green onions, coconut, and papaya in a large salad bowl.
  3. To make vinaigrette: In a small bowl, mix together oil, the juice and zest of lemon, red chili flakes, garlic, ginger, soy sauce, and agave nectar until smooth.
  4. Toss dressing into the salad and combine well. Adjust seasonings as needed with a pinch of sea salt (optional). May add more red chili flakes, according to your own taste preference.
  5. To garnish: Sprinkle with peanuts and coconut.
  • Category: Salad
  • Cuisine: American, Thai


  • Serving Size: 1 serving
  • Calories: 149
  • Sugar: 10 g
  • Sodium: 146 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 4 g

Keywords: thai recipe, vegan salad, brussels sprouts

Try some of my other favorite plant-based salads here:

Jade Pear Pistachio Salad
Swiss Chard Orange Salad with Cumin Vinaigrette
Quinoa Waldorf Salad with Walnut Vinaigrette

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