Brussel Sprouts Shiitake and Cabbage Salad
"More messy salads in 2019! This warm Brussels sprout and shiitake salad with avocado and purple cabbage slaw really hitting all the right notes today. Added some sliced serrano peppers for an added kick. This salad is delicious on its own, or you could serve over rice or noodles or add your protein of choice. And looking even better on this gorgeous green plate from my friend @justin_caraco."
-- @alison__wu
A Note from Feedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!


Prep time 5mins
Cook time 15mins
Serves or Makes: 3 - 5


For the Brussel Shiitake Salad

  • 1 1/ 2 cups brussel sprouts, quartered
  • 1 tablespoon avocado oil
  • Sea salt
  • 1 cup sliced shiitake mushrooms
  • 1 tablespoon coconut aminos

For the Slaw

  • 1 cup purple cabbage
  • 2 tablespoons thinly sliced cilantro
  • 1 lime, juiced
  • 1 teaspoon toasted sesame oil
  • 1/ 4 cup avocado, cubed


  • Toasted sesame seeds
  • sliced serrano pepper

Make the Brussel Shiitake Salad


  • Step 1

    Hear the oil in a pan over medium-high heat. Add Brussel sprouts and salt to the hot pan. Cook for 5 minutes or until gloden​, flipping once or twice.

  • Step 2

    Mix in shiitake and coconut aminos. Saute until shiitake are fully cooked and golden, and 3-5 minutes.

Make the Slaw


  • Step 1

    Toss all ingredients together in a small bowl until well combined. Then gently toss in avocado cubes.

  • Step 2

    Plate the brussel sprouts and shiitakes and top with cabbage slaw. Garnish with toasted sesame seeds and sliced serrano pepper to taste.