This chopped Thai brussels sprout salad is ideal for your next summer BBQ or potluck! Made with Whole30 approved ingredients (!!), it is totally allergy friendly and EVERYONE at the party can enjoy this delicious recipe!
Happy Monday! I’m dropping a new recipe early this week because I’ve partnered up with 4 of my favorite real food bloggers to bring you 5 Gluten Free Recipes to Kick Off Summer!
Here is the menu:
Strawberry Rosé Spritzer by Jennifer at Wanderlust & Wellness
Chopped Thai Brussels Sprout Salad by me!
Mexican Street Corn & Tomato Salad by Mary at Mary’s Whole Life
Grilled Teriyaki Chicken Thighs (Gluten Free, Paleo, Whole30) by Taryn at Hot Pan Kitchen
Gluten Free Berry Crisp by Ashlea by All the Healthy Things
As I mentioned a few weeks ago, May is all about salads… salads that don’t suck! Salads get a bad rap. I get it. They can have zero flavor and be bland, boring, soppy pieces of wet lettuce.
But I’ve cracked the code on what makes a good salad.
- Several textures
- Complimentary flavors
- A delicious dressing to set the whole thing off!
We kicked off the month with a delicious recipe for everything bagel ranch chopped salad and added on a Korean Beef Salad with Sriracha Ranch; but today’s recipe will be a staple for your summer barbecues …
CHOPPED THAI BRUSSELS SPROUT SALAD WITH ALMOND GINGER DRESSING
I promise that this will be your go-to BBQ / potluck recipe of the season! And here’s why:
- Almond Ginger Dressing. WHOA. This almond ginger dressing totally gives the salad load of incredible flavor. All ingredients are Whole30 approved too!
- The vegetables used in the salad are hearty which means you can dress the salad in advance and it won’t get soggy if it sits out on the deck for hours during the party.
- It’s totally allergy friendly! You can bring this salad to any gathering this summer and everyone at the party will be able to enjoy it.
And I would be remiss if I didn’t tell about about my favorite parts of salad >>
Almond Butter: Almond butter makes the dressing so creamy and dreamy. Feel free to sub any other nut butter, but don’t use peanuts if you want to keep it Whole30 approved! (I’ve made this with cashew butter too and it is GOOD!)
Shaved brussels sprouts: Shaved sprouts are a favorite salad ingredient of mine. They are hearty and stand up to dressing without wilting and are a neutral flavor to let the other veggies shine. I usually use my food processor to shred them, but you can buy them pre-shredded or simply slice them thin too!
Cilantro: Gosh, cilantro is the one ingredient I always have in my fridge and this salad would not be as tasty without it!
I absolutely love how easily this shaved brussels sprout salad comes together.
The most time consuming part of this salad is chopping all the ingredients. That is why I LOVE using my food processor to do the bulk of the work for me. It’s especially key to shave the brussels sprouts and carrots. And you simply need to give all the other veggies a good chop.
Lastly, the dressing gets whipped up in a flash too. Just a simple whisk of all your dressing ingredients before tossing the whole salad together. And you’re in business!
Make sure you check out all of the other gluten free recipes to kick off summer! I cannot wait to see what you make 🙂
I know you are going to love this brussels sprout salad!! When you make this for salad month, post a picture on social media and use the hashtag #imhungrybynature so that I can see!Print
Chopped Thai Brussels Sprout Salad with Almond Ginger Dressing
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Side
For the salad:
- 1 yellow bell pepper, diced
- 2 cups shredded carrots (about 2 large carrots)
- ½ small head of red cabbage, chopped (about 2 cups shredded cabbage)
- 1/2 pound brussels sprouts, shaved
- 1 cucumber, chopped
- ½ cup cilantro, finely chopped
- 3 green onions, chopped
For the almond ginger dressing:
- 1/4 cup almond butter
- 1 clove garlic, minced
- 1/2 tablespoon freshly grated ginger
- 1 Tablespoon rice vinegar
- 1 Tablespoon coconut aminos
- Salt and freshly ground black pepper, to taste
- 2–3 Tablespoons coconut milk or cream, to thin dressing
- Extra cilantro
- ¼ cup chopped almonds
- 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 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!
Keywords: salad, side dish, thai
Pin this recipe and all five for your next summer get together!
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