dairy-free · egg-free · Gluten Free · lunch · Salad · vegetable · Vegeterian

Brussels Sprouts and Bell Peppers Salad with Asian Twist

Brussels Sprouts and Bell Peppers Salad with Asian Twist

Even if you think you don’t like brussels sprouts, this salad will make you change your mind.  Brussels sprouts are part of the cabbage family so instead of boiling, roasting or doing any kind of cooking to them, I decided to just let them be what they are and take full advantage of all the vitamins they provide.   They add just the right amount of crunch to this salad, making it a perfect accompaniment to a piece of chicken or fish on a busy weekday or simply add some beautiful chickpeas to make a complete meal out of it. It even gets better as it sits so perfect for lunch the following day. Feel free to add other veggies such as grated carrots to this salad.

In a salad bowl, add the dressing ingredients and give it a stir.  Add the vegetables and toss.

Ingredients for 4 cups of salad


  • 1 tbsp of olive oil
  • 1 tbsp of sesame oil
  • 1 tbsp of maple syrup or honey
  • 1 tbsp of rice vinegar
  • 1 tbsp of soy sauce (reduced sodium)
  • 1/4 tsp of siracha or more to taste
  • a pinch of sugar
  • salt and pepper to taste

For the salad:

  • A dozen of brussels sprouts sliced thinly
  • 2 bell peppers thinly sliced
  • 2 cups of arugula, baby spinach or a combination of both
  • 2 green onions minced
  • 1/2 cup of fresh chopped cilantro

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