Red Meat Allergy Friendly Ginger-Lime Brussels Sprout Salad
Total time30 min
Prep time20 min
Cook time0 min
4.7(14)
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
- 3 scallions, thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, roughly torn
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest
- ½ tsp turmeric
- 3 tbsp olive oil
- ¼ tsp salt, plus more to taste
For serving
- ¼ cup unsweetened coconut flakes, toasted (optional)
Instructions
- 1
Using a sharp knife or mandoline, shave the Brussels sprouts into thin slices, about 1/8 inch thick. Transfer to a large mixing bowl and discard any loose core pieces.
- 2
In a small bowl, whisk together the lime juice, coconut aminos, grated ginger, lime zest, turmeric, olive oil, and salt until the dressing is uniform and the turmeric is fully incorporated.
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