"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."
Brussel Sprouts Shiitake and Cabbage Salad
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- Recipe Card
Prep time: 5mins
Cook time: 15mins
Serves or Makes: 3 - 5
Recipe Card
ingredients
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
ingredients
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
ingredients
Garnish
- Toasted sesame seeds
- sliced serrano pepper
Method
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.