I am so head over heels in love with this warm brussels sprouts slaw with asian sesame vinaigrette that I have made it – no joke! – 4x in the last month. Possibly more, I can hardly remember. That’s what happens when you have young kids, your memory fades a little bit faster. Point being? We eat this a lot, and I know you’re going to love it.
What ingredients do I need for warm brussels sprouts slaw?
Okay, being perfectly honest this was born out of a necessity to use up odds and ends in my fridge. I feel as if I constantly have fresh herbs that are on the verge of turning. It’s a real problem, and one that doesn’t make a whole lot of sense given that I toss fresh herbs into everything. But alas, there they were — heaps of herbs that needed a home, and fast.
- Brussels sprouts, duh! You can 100% buy whole brussels sprouts and trim then shave them yourself. Hell, you could even grate them on a mandoline or in a food processor. Given that meal prep often occurs on a Sunday in our home, I go for the simplest option and buy pre-shredded (but fresh, not frozen!) brussels sprouts
- Rotisserie chicken – ain’t nobody got time to roast a whole chicken when there are perfectly delicious, ready-to-eat rotisserie chickens at every single grocery store. That’s my pick 9 times outta 10.
- Given that the brussels sprouts are sautéed and soften quite a bit, this salad craves crunchy, fresh vegetables. That’s where the carrots, red peppers, radishes, and almonds come in. Otherwise this brussels sprouts salad would be kind of… floppy, for lack of a better word.
- All the fresh herbs. I say the more, the better. My favorite here (given the Asian dressing and flavor profile) are cilantro, mint, and scallions. You could also add basil.
- A kick ass asian sesame vinaigrette (details below!).
- Like things spicy? Add a minced red thai chili!
What’s in the Asian sesame vinaigrette?
Okay, can I just share how much I love this dressing? It’s super light (as are most of my homemade dressings — check out my lemon caesar vinaigrette and this epic shallot dill vinaigrette) and is what makes this recipe a decidedly Asian brussels sprouts slaw.
- extra virgin olive oil
- seasoned rice vinegar
- soy sauce (or coconut aminos if following Whole30)
- ginger paste (optional)
- agave nectar!
Sounds delish, right? Trust me, it is.
Is warm brussels sprout slaw healthy?
For sure! And it’s also gluten-free, Whole30 (if you substitute coconut aminos for soy sauce!), and easily adaptable to be vegetarian. Which is why it keeps appearing in our meal prep round up! We cannot get enough of this, and I feel like it’s sorta kinda good for my body. Win-win.
Does this brussels sprouts slaw recipe take long to make?
No, thank god! This is a meal prep dream come true! Especially if you follow my tips and purchase fresh shredded brussels sprouts and a rotisserie chicken. Also, other then sautéing the brussels sprouts and pulling the chicken off the bone, the rest of the veggies get tossed in raw after a quick chop. I like to add the asian sesame vinaigrette to the brussels sprouts while they’re warm (this’ll help them soak up all that delicious flavor!), give it a big toss, and pack it up in lunch-size portions to last me the whole week. Serve warm, cold, or room temperature. I’ve had it every which way and I promise it does not disappoint. Whatcha waiting for?!
If you make this Warm Brussels Sprout Slaw, please let me know by leaving a review below!
Warm Brussels Sprout Slaw with Asian Sesame Vinaigrette
For the brussels sprout slaw
- 2 lbs fresh shredded or shaved brussels sprouts
- 3 Tbsp extra virgin olive oil
- 1 rotisserie chicken skin removed, meat pulled
- 1 large or 2 medium red bell peppers cored and finely chopped
- 1 cup grated 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 or coconut aminos if following Whole30
- 2 cloves garlic minced (about 1 tsp)
- 1 tsp agave nectar
- ½ tsp Trader Joe’s ginger paste optional
To make the brussels sprout slaw
- Heat a very large skillet over medium-high heat (I prefer a nonstick here) then add olive oil. Pour in shredded or shaved brussels sprouts, then season with salt and pepper. Sauté until tender, about 5-7 minutes, stirring often. Transfer brussels sprouts to a very large mixing bowl.
- Add remaining ingredients to brussels sprouts, then toss to combine. Make asian sesame vinaigrette.
To make the asian sesame vinaigrette
- Combine the olive oil, rice vinegar, soy sauce, garlic, agave, and ginger paste (if using) in a mason jar. Place lid on top, seal, then shake well. Store in fridge until needed.
- Pour asian sesame vinaigrette on top of warm brussels sprouts and remaining ingredients, then toss well to combine. Garnish with additional sliced almonds for added crunch (optional). Serve warm, room temperature, or cold.