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Coconut Curry Brussels Sprout Salad

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 12 minutes
  • Total Time: 12 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


Shaved Brussels sprouts are a great way to showcase new textures and flavors in a salad, especially this Thai-inspired Coconut Curry Brussels Sprout Salad.




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

Thai Vinaigrette:


  • 1 cup coconut granola


  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.
  • Category: Salad
  • Cuisine: American, Thai


  • 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

Keywords: healthy salad, vegan salad, curry salad