A Vibrant, Crunchy Meal Prep Marvel
If you’re looking for a meal prep lunch that’s both satisfying and bursting with flavor, my Warm Asian Brussels Sprout Slaw is a must-try. This dish effortlessly combines tender, sautéed Brussels sprouts with a rainbow of crisp veggies, all tossed in a light, tangy Asian sesame vinaigrette. Whether you’re adding shredded rotisserie chicken or keeping it vegetarian, this slaw is a versatile winner that makes busy weekdays a little more delicious.
I usually sauté the sprouts, but you could shave them and leave them raw–both ways are delicious!
Why I Love This Recipe
- Super Convenient: Pre-shredded Brussels sprouts (fresh, never frozen) mean you’re spending less time in the kitchen and more time enjoying your meal.
- Incredible Texture: The mix of warm, sautéed sprouts with raw carrots, red peppers, and radishes creates an irresistible crunch.
- Flavor-Packed: The homemade Asian sesame vinaigrette ties all the ingredients together with a perfect balance of tang, sweetness, and savory depth.
- Versatile: Pair with store-bought rotisserie chicken for a hearty lunch, or leave it vegetarian—the choice is yours!
Ingredients:
For the slaw:
- Brussels Sprouts: About 4 cups of pre-shredded fresh Brussels sprouts (Tip: If you prefer, you can trim and shave whole Brussels sprouts using a mandoline or food processor.)
- Carrots: 2 medium carrots, julienned or shredded
- Red Bell Pepper: 1 red bell pepper, thinly sliced
- Radishes: 4–5 radishes, thinly sliced for extra crunch
- Nuts: 1/3 cup sliced almonds (or your favorite crunchy nut)
- Fresh Herbs: A mix of cilantro, mint, and scallions (feel free to substitute or add basil for extra flavor)
- Optional Add-In: 1 cup shredded rotisserie chicken
- Optional Heat: 1 small red Thai chili, minced (adjust to taste)
The sesame vinaigrette is made with extra virgin olive oil, seasoned rice vinegar, soy sauce, garlic, ginger paste, and agave nectar (though honey or sugar will work fine).
Instructions
- Prep Your Brussels Sprouts: If using whole sprouts, trim off the ends, remove tough outer leaves, then shave them thinly using a mandoline or food processor. For a quicker option, grab pre-shredded Brussels sprouts from your local market.
- Sauté the Brussels Sprouts (Optional): In a large pan, warm olive oil over medium heat. Add Brussels sprouts and sauté for about 5 minutes until tender with a slight crunch. If you prefer extra crunch, feel free to skip this step and use them raw.
- Prepare the Veggies: While your sprouts are cooking (or if you’re keeping them raw), julienne the carrots, thinly slice the red bell pepper and radishes, and roughly chop your fresh herbs.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, seasoned rice vinegar, soy sauce (or coconut aminos), finely chopped garlic, ginger paste, and agave nectar. Taste and adjust the seasoning as needed.
- Combine Everything: In a large mixing bowl, toss together the Brussels sprouts, carrots, red bell pepper, radishes, and sliced almonds. Drizzle with your homemade vinaigrette and toss until evenly coated. Gently fold in the fresh herbs—and if using, add the shredded rotisserie chicken and minced red Thai chili for a spicy kick.
- Serve & Enjoy: This slaw is best enjoyed warm or at room temperature, making it a perfect meal prep option for those busy days ahead.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, making it a delicious grab-and-go option whether eaten cold or at room temperature.
This Warm Asian Brussels Sprout Slaw is light, crunchy, and absolutely satisfying—a fresh twist on your regular meal prep routine. It’s a dish that balances convenience with bold flavors, and we love how easily it adapts to your personal preferences and spice tolerance.
Have you tried this recipe? We’d love to hear your thoughts! Drop a comment below, leave a review, or share your creative twists on this vibrant slaw. Happy cooking!
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More salad recipes to try!
- Steak Salad Recipe
- Smoked Salmon Salad
- Strawberry Chicken Salad With Spinach
- Coleslaw For Pulled Pork
- Sante Fe Salad
Tell Us What You Think!
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Warm Brussels Sprout Slaw with Asian Sesame Vinaigrette
Equipment
Ingredients
For the brussels sprout slaw
- 2 lbs Brussels sprouts, shredded or shaved
- 3 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 rotisserie chicken, skin removed, meat pulled
- 2 medium red bell peppers, cored, seeds removed, and finely chopped
- 1 cup shredded carrots
- ½ cup radishes, thinly sliced
- ¼ cup sliced almonds, plus more for serving
- 3 scallions, thinly sliced , about ¼ cup
- ⅓ cup loosely packed cilantro, roughly chopped
- ¼ cup loosely packed mint, roughly chopped
For the asian sesame vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup seasoned rice vinegar
- 3 Tbsp sesame oil
- 1 Tbsp low sodium-soy sauce, tamari, or coconut aminos
- 2 cloves garlic minced, about 2 tsp
- 1 tsp agave nectar
- 1 tsp ginger paste, optional
Instructions
- Cook the Brussels sprouts. Heat 3 Tbsp olive oil in a very large nonstick skillet over medium-high heat. Add shredded Brussels sprouts, then season with 1 tsp Kosher salt and ¼ tsp black pepper. Sauté until tender, 6-8 minutes, stirring occasionally. Transfer Brussels sprouts to a large mixing bowl.
- Add remaining ingredients. To the Brussels sprouts add rotisserie chicken, diced bell peppers, 1 cup carrots, ½ cup radishes, ¼ cup sliced almonds, 3 sliced scallions, cilantro, and chopped mint. Toss well to mix.
- Make the Asian sesame vinaigrette. Combine ¼ cup olive oil, ¼ cup rice vinegar, 3 Tbsp sesame oil, 1 Tbsp soy sauce, chopped garlic, 1 tsp agave, and 1 tsp ginger paste in a measuring cup or mason jar. Whisk well, or place lid on top, seal, then shake. Can be made up to 3 days in advance. Store in fridge until needed.
- Dress the Brussels sprouts salad. Pour the vinaigrette on top of the warm slaw, then toss well. Serve warm, room temperature, or cold.
In my last pregnancy, I craved fresh fruit and salads, and this salad (with chicken) really hit the spot! Definitely buy the Brussels shredded unless you love chopping things forever, and know that this made a LOT. Like, I couldn’t eat it all despite having huge bowls for lunch each day. I paired my salads with a slice of sourdough with butter (okay, maybe two slices…I was pregnant!) And it was lunch perfection.
We really enjoy this with rotisserie chicken, as well! It’s a great meal prep lunch our family, and we see the big portions as an added bonus to feed us both all week long! Bread is always a good option! xo, Ari
So good! Super easy (although my grocery store (publix) doesn’t sell shaved Brussels sprouts— just put in food processor). Excited for leftovers for lunch tomorrow! Told my family about the recipe and my 3 sisters are all making it this week!
Thanks, Gina! Also, as a Florida girl, I miss Publix so much. Specifically, I miss Pub SUBS so much hah. Thank you x100 for sharing with friends and family, it is so appreciated! xo, Ari