Chopped Thai Brussels Sprout Salad
Recipe and photos by Ellie O’Brien of Hungry by Nature
This chopped thai brussel sprout salad is a perfect dish to bring to a summer cookout! Filled with lots of vegetables and dressed in a creamy almond ginger dressing, it’s super easy to whip up and even more delicious!
For the salad:
1 yellow bell pepper, diced*
2 c shredded carrots (about 2 large carrots)*
½ small head of red cabbage, chopped (about 2 c shredded cabbage)
1/2 pound brussel sprouts, shaved
1 cucumber, chopped*
½ c cilantro, finely chopped*
3 green onions, chopped*
For the almond ginger dressing:
1/4 c almond butter
1/2 Tbsp freshly grated ginger
1 clove garlic, minced*
1 Tbsp rice vinegar*
1 Tbsp coconut aminos
Salt and freshly ground black pepper, to taste
2–3 Tbsp coconut milk or cream, to thin dressing
¼ c chopped almonds*
*Ingredient available to add to your Imperfect box
Combine all salad ingredients in a large bowl and toss together.
In a small bowl, add all dressing ingredients except coconut milk. Whisk to combine.
Add 2 Tablespoons coconut milk to thin dressing, and add the third if you would like yours thinner.
Add the dressing to the salad and mix to combine.
Top with extra cilantro and chopped almonds!
Recipe Notes & Variations
To amplify the Thai flavors in this delicious salad try mixing in coconut flakes or sesame oil.
One of the easiest ways to keep a salad fresh is in a nice big bowl with a paper towel on top to keep moisture from settling, then cover the bowl and place it in the fridge.