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chopped thai brussels sprout salad in a serving bowl with dressing on the side

Chopped Thai Brussels Sprout Salad with Almond Ginger Dressing

  • Author: Ellie
  • 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
  • 23 Tablespoons coconut milk or cream, to thin dressing

To garnish:

  • Extra cilantro
  • ¼ cup chopped almonds


  1. Combine all salad ingredients in a large bowl and toss together.
  2. In a small bowl, add all dressing ingredients except coconut milk. Whisk to combine.
  3. Add 2 Tablespoons coconut milk to thin dressing, and the third if you would like yours thinner.
  4. Add the dressing to the salad and mix to combine.
  5. Top with extra cilantro and chopped almonds!

Keywords: salad, side dish, thai