Coconut Curry Brussels Sprout Salad

Shaved Brussels sprouts are a great way to showcase new textures and flavors in a salad, especially this zesty, Thai-inspired Coconut Curry Brussels Sprout Salad with papaya, a crunchy granola topping, and a flavorful vinaigrette. All you have to do is shave fresh Brussels with a mandolin or sharp knife, and toss in cilantro, green onions, and papaya. Then mix up a vibrant ginger-curry vinaigrette to toss into the salad. Top it with a sprinkle of your favorite coconut-flavored granola (or my own home-made Turmeric Hemp Granola) and you are good to go! This healthy, delicious completely plant-based (vegan), gluten-free salad holds up well, making it the perfect addition for picnics, potlucks, and meal prep.

Coconut Curry Brussels Sprout Salad

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5 from 2 reviews

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

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Description

This Thai-inspired Coconut Curry Brussels Sprout Salad is flavored with papaya, a crunchy granola topping, and a flavorful vinaigrette—it’s healthy, delicious, plant-based (vegan), and gluten-free.

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Ingredients

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Salad:

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

Thai Vinaigrette:

• 1 ½ tablespoons sesame or peanut oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• ¼ teaspoon red chili flakes
• ½ small jalapeno, finely diced
• 1 tablespoon agave nectar
• 2 tablespoons reduced sodium, gluten-free soy sauce
• 1 teaspoon curry powder

Toppings:

• 1 cup coconut granola, gluten-free (or homemade Turmeric Hemp Granola)

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Instructions

1. To make salad, shave Brussels sprouts: trim ends, and slice very thinly vertically with a knife or mandolin. (You can also find pre-shaved Brussels sprouts in some markets, too.) Place shaved Brussels sprouts, cilantro, green onions, and papaya in a large salad bowl.
2. To make vinaigrette: In a small bowl, whisk together oil, lemon juice, garlic, ginger, red chili flakes, jalapeno, agave nectar, soy sauce, and curry powder until smooth.
3. Toss dressing into the salad and combine well.
4. Top with coconut granola. Serve immediately.

• Prep Time: 20 minutes
• Category: Salad
• Cuisine: American, Thai

Nutrition

• Serving Size: 1
• Calories: 104
• Sugar: 5 g
• Sodium: 178 mg
• Fat: 5 g
• Saturated Fat: 2 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Protein: 3 g

For other plant-based salads, check out some of my favorites:

Cool Mint Cauliflower Salad
Snow Pea Carrot Salad with Mint Green Tea Vinaigrette
Pomegranate Avocado Quinoa Salad

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