Vegan Mexican Brussel Sprout Salad with jalapeño, lime and cilantro! Serve as a "taco slaw",  a side salad for grill mains or meats, or over a bowl of quinoa, with avocado, black beans, cherry tomatoes, feta...or keep it lean and vegan! This salad can be made ahead!

Mexican Brussel Sprout Salad (Vegan) 

Cups shredded brussel sprouts

garlic

cilantro

jalapeño finely chopped

limes lime

olive oil

½ teaspoon salt, more to taste

coriander

cumin

Place all ingredients in a large bowl and toss to combine. Taste and adjust salt and lime and heat.

This salad will keep for several days in the fridge!

Oh YUM!!! This is a very easy sell for me♡  I  adore shredded brussels sprouts (or sprouts in any form) and this "slaw" looks unbelievably delicious!  I love the flavors you used and will absolutely be preparing this dish very soon!  Thank you for sharing the deliciousness!   Cheers :)

I absolutely  love this ! It's such an innovative way of preparing quinoa. Thank you

Excellent!! Served over warm quinoa with black beans, cherry tomatoes and avocado. Wonderful combination of flavors in salad. I used food processor to chop together cilantro, onion, garlic and chili pepper.

mexican brussel sprout salad (vegan)

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Sylvia Fountaine | Feasting at Home Blog

Ingredients

Instructions

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