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Brussels sprouts slaw with chicken
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5 from 7 votes

Warm Brussels Sprout Slaw with Asian Sesame Vinaigrette

This warm brussels sprouts slaw is easy to make, has a great crunchy texture, and is perfect for meal prep! It's packed with bell peppers, carrots, radishes, scallions, cilantro, almonds, and rotisserie chicken (though you can of course leave that out). Toss with an easy Asian sesame vinaigrette for a light, flavorful lunch! DF 
Prep15 mins
Cook10 mins
Total25 mins
Course: Salad
Cuisine: Asian
Keyword: Asian sesame vinaigrette, healthy gluten free asian salad, healthy salad recipe, Shaved brussels sprout salad
Servings: 6 servings
Calories: 391kcal
Author: Ari Laing


  • Large nonstick skillet
  • Large mixing bowl
  • Measuring cup or mason jar with lid for dressing


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
  • 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


  • 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.


This salad is all about the brussels sprouts and the dressing - feel free to use up or add other vegetables as desired. I've tried this with edamame and purple cabbage (thinly sliced) and it's excellent! Switch out the almonds for peanuts. Instead of rotisserie chicken, try adding small cooked shrimp. The possibilities are endless!


Calories: 391kcal | Carbohydrates: 22.7g | Protein: 20.4g | Fat: 26.9g | Saturated Fat: 4.3g | Cholesterol: 42mg | Sodium: 288mg | Fiber: 7.5g | Sugar: 9.1g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!