Warm Brussel Sprout Slaw with a Sesame Vinaigrette

  • By Amanda Li
  • 25 Jun, 2016

An amazing asian-flavoured inspired salad that is sure to be a hit even for those who are not typical fans of brussel sprouts!

2 lbs brussel sprouts, trimmed
1 tbsp avocado oil
1 tsp sea salt

1 tbsp sesame oil
2 tbs price vinegar
2 tbsp coconut aminos or soy sauce
2 tsp honey
2 tsp ginger, zested
2 cloves garlic, zested
2 scallions, finely sliced  
¼ cup fresh cilantro, finely chopped
2 tbsp sesame seeds (optional garnish)


Step 1
Preheat oven to 425oF and line a large baking sheet with parchment paper. Thinly slice the brussel sprouts and toss in a large bowl with oil and sea salt. Spread evenly over the baking sheet and bake for 10 minutes or until nicely browned and tender.

Step 2

Meanwhile, whisk together the oil, rice vinegar, coconut aminos, honey, ginger and garlic. Once the brussel sprouts are ready, take them out of the oven and transfer into a large serving platter. Drizzle the dressing over it and gently toss, sprinkling in the scallions and cilantro at the end. Garnish with sesame seeds if desired for an extra crunch.

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