This warm Asian Brussels Sprout Slaw is one of our favorite meal prep lunches that we make again and again. It’s completely packed with veggies and tossed with a simple Asian sesame vinaigrette. We usually grab a rotisserie chicken from the store and add the pulled meat to boost the protein in the salad (which keeps us full longer), but it’s just as delicious when left vegetarian. It’s all about the dressing and the great texture you get from the raw, crunchy veggies!
While we recommend cooking the Brussels sprouts (buy them already shaved to save time!), you could leave them raw if you prefer. Either way, this salad has such great flavor and is sure to be a hit!
What Ingredients Do I Need For Brussels Sprouts Slaw?
- 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!
Easy Asian Sesame Vinaigrette
Okay, can we just share how much we love this dressing? It’s super light (as are most of our homemade dressings — check out this lemon caesar vinaigrette and the delicious on everything shallot dill vinaigrette) — and is what makes this recipe a decidedly Asian Brussels sprouts slaw.
- Extra virgin olive oil
- Seasoned rice vinegar
- Low-sodium soy sauce (or coconut aminos if following Whole30)
- Finely chopped garlic
- Ginger paste
- Agave nectar
Sounds delish, right? It totally is!
Is Brussel Sprouts Slaw Healthy?
For sure! 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 love how packed with vegetables it is.
If you’re a fan of this warm salad, be sure to check out our Asian Brussels Sprouts recipe!
Light, healthy, crunchy, and satisfying! If you make this Warm Brussels Sprout Slaw recipe, please let us know by leaving a review and rating below!
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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
We also have a round up of 10 Lunch Salad Recipes that we are crazy about — be sure to check them out!
Warm Brussels Sprout Slaw Recipe with Asian Sesame Vinaigrette
Equipment
Ingredients
For the brussels sprout slaw
- 2 lbs fresh shredded or shaved brussels sprouts
- 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 or coconut aminos if following Whole30
- 2 cloves garlic minced, about 1 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