Brussels sprouts: If you prefer cooked Brussels sprouts, lightly steam or roast them until just tender, not mushy. Add mustard powder to boost sulforaphane. Alternatively, mix half-cooked and half raw for the best texture and flavor balance. Let the cooked sprouts cool completely before tossing with the dressing to keep the salad crisp.
Shaved Brussels Sprouts & Celery Salad Recipe
High-protein Shaved Brussels Sprouts and Celery Salad with apple, dates, and creamy miso-tahini dressing—fiber-rich, anti-cancer, and perfect for meal prep.
Servings: 4 servings
Calories: 415kcal
Equipment
- Food processor or Chef's knife
Ingredients
- 2 cups shaved Brussels sprouts (about ½ pound Brussels)
- ¾ cup thinly sliced celery about 7–8 small stalks
- ½ large apple preferably crisp, sweet-tart, roughly chopped
- 2 Medjool dates chopped, or unsweetened dried cranberries to taste
- 1 ⅓ cup cooked lentils French, green, black, or brown
- 1 tablespoon nutritional yeast
- 2 tablespoons hemp hearts
Dressing:
- 4 ½ tablespoons rice vinegar or apple cider vinegar
- 3 tablespoons tahini
- 1 ½ tablespoons tamari or soy sauce, reduced sodium
- 1 ½ tablespoons mellow miso
- 1 teaspoon date syrup or maple syrup, plus more to taste
- 1 large clove garlic
- ½ inch fresh ginger grated
- 1 tablespoon water plus more as needed
Instructions
- Cook the lentils: Rinse the dry lentils. Add to a pot with water and bring to a boil. Reduce the heat to low and simmer for 15 to 25 minutes until just tender, but not mushy. Drain any excess water and let them cool before adding to the salad.
- Prepare the produce: Trim the ends of the Brussels sprouts and shave them using an S-blade in the food processor, or slice them thinly with a Chef's knife. Thinly slice the celery and dice the apple.
- Make the dressing: Whisk together the rice vinegar, tahini, maple syrup, miso, tamari, ginger, garlic, and water until creamy. Add water gradually until the dressing reaches your desired consistency.
- Assemble the salad: In a large bowl, combine shaved Brussels sprouts, celery, apple, dates, lentils, hemp hearts, and nutritional yeast.
- Toss and serve: Add the dressing gradually, tossing to coat. You may not need all the dressing.
Notes
Nutrition
Calories: 415kcal | Carbohydrates: 58g | Protein: 25g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 340mg | Potassium: 473mg | Fiber: 19g | Sugar: 14g | Vitamin A: 505IU | Vitamin C: 43mg | Calcium: 110mg | Iron: 8mg
