For the Salad:

• ▢ 1 lb. Brussels sprouts (approximately 5 cups trimmed and finely shredded)
• ▢ ½ small head purple cabbage (approximately 2 ½ cups thinly sliced or shredded)
• ▢ 2 lemons (for zest and juice)
• ▢ ½ cup sliced almonds
• ▢ ¼ cup sunflower seeds
• ▢ ¼ cup hemp seeds
• ▢ ½ teaspoon coarse sea salt
• ▢ Freshly ground pepper to taste

For the Creamy Dairy-Free Dressing:

• ▢ 1 package (16-oz.) silken tofu
• ▢ ¼ cup fresh lemon juice
• ▢ 2 Medjool dates* (pitted)
• ▢ ½ teaspoon celery seed (ensure it’s celery seed, not celery salt)
• ▢ Freshly ground pepper to taste

• 1. Prepare the Vegetables: Start by thoroughly washing and trimming the ends of your Brussels sprouts, carefully removing any loose or discolored outer leaves. For optimal shredding and to save significant time, I highly recommend using the slicing disc of your food processor to finely shred the Brussels sprouts. Next, core the purple cabbage. If utilizing a food processor, cut the cabbage into manageable wedges and shred it as well, aiming for thin, uniform strips. If you don’t have a food processor, a sturdy box grater set to the large holes or a very sharp chef’s knife can be skillfully used to slice the cabbage and sprouts as thinly as possible. The thinner and more uniform the shreds, the better the overall texture and eating experience of your slaw.
• 2. Lemon Tenderize and Flavor: Transfer all of the shredded Brussels sprouts and cabbage into a large, spacious mixing bowl. Now, for a burst of aromatic citrus: take your lemons and, using a microplane zester, finely grate the zest directly over the vegetables. This step is crucial, as it releases the lemons’ aromatic oils, infusing the raw veggies with a bright, fresh fragrance. Immediately after zesting, slice the lemons in half and use a citrus juicer to squeeze their fresh juice directly over the bowl. Thoroughly toss everything together, ensuring every single shred of Brussels sprout and cabbage is evenly coated with both the vibrant lemon zest and its refreshing juice. This vital step not only deeply infuses the vegetables with a bright, tangy citrus flavor but also actively begins the process of softening the raw, fibrous Brussels sprouts and cabbage, making them far more palatable, tender, and easier to digest in their raw state. Allow the vegetables to sit and beautifully mellow in this lemon bath while you proceed with preparing the nuts and dressing – this resting period significantly enhances both the final flavor and the desirable texture of your salad.
• 3. Perfectly Toast the Nuts and Seeds: To truly unlock their full, rich flavor and impart that essential, satisfying crunch to your salad, it’s time to toast your chosen nuts and seeds. My preferred method involves using a well-seasoned cast iron skillet; its excellent heat retention properties allow the nuts to become beautifully golden and intensely fragrant, often without requiring any additional oil. Simply heat the skillet over a medium flame, then add your sliced almonds, sunflower seeds, and hemp seeds to the dry pan. Stir or shake the pan frequently and diligently to ensure even toasting, continuing until they achieve a lovely light brown hue and release a rich, inviting aroma. As an equally effective alternative, you can spread the nuts and seeds thinly on a baking tray and toast them in your preheated oven at 350°F (175°C) for approximately 5-7 minutes. For smaller quantities, a toaster oven also works wonderfully. Always exercise vigilance during this step, as nuts and seeds can transition from perfectly toasted to burnt very quickly! While dry toasting is generally sufficient and often preferred for optimal flavor, if you prefer an extra layer of crispness and a richer mouthfeel, you can certainly add 1-2 tablespoons of high-quality olive oil to the pan during the toasting process. Immediately after toasting, sprinkle them lightly with coarse sea salt and freshly ground pepper, mixing well to distribute the seasoning, then set them aside to cool slightly.
• 4. Whip Up the Creamy Dressing: Get ready for an impressively quick step – this luscious, dairy-free dressing comes together in an absolute flash, typically in about one minute! Begin by simply draining the package of silken tofu; there’s no need for elaborate “pressing,” just pour off any excess liquid present in the container. Carefully transfer the drained silken tofu, fresh lemon juice, your pitted Medjool dates, and the distinctive celery seed into the bowl of a food processor, a high-speed blender, or a tall container suitable for an immersion blender. Blend all these ingredients thoroughly until the mixture is completely smooth, wonderfully creamy, and free of any date chunks or grainy texture. This simple process is incredibly fast. You’ll likely discover that you’ve prepared a generous amount of dressing, more than you’ll need for this single batch of salad – which is a fantastic bonus! Store any leftover dressing securely in a sealed glass jar in the fridge, where it will remain fresh and delicious for up to a week. This versatile dressing is absolutely perfect for enhancing other green salads, serving as a healthy and flavorful dip for fresh raw vegetables, or even as a creamy, plant-based spread for your favorite sandwiches.
• 5. Combine and Serve: With all your components perfectly prepared, it’s time for the grand assembly! Return to your large mixing bowl containing the beautifully shredded, lemon-infused vegetables. Evenly sprinkle the cooled, perfectly toasted nuts and seeds over the veggies. Gently but thoroughly toss all these ingredients together until they are well combined, ensuring an even distribution of textures. Next, it’s time to introduce the star creamy dressing. Begin by spooning approximately half of the freshly prepared dressing over the vegetable and nut mixture. Toss the salad again thoroughly, ensuring that all the ingredients are evenly coated with the rich, dairy-free dressing. Take a moment to taste the salad and assess the seasoning. Add more coarse sea salt and freshly ground pepper as desired, adjusting to your personal preference. If the salad appears a bit dry for your liking, or if you simply prefer a richer, creamier texture, continue to add additional dressing, a tablespoon at a time, until it reaches your perfect consistency and flavor balance. This gradual approach allows for personalized control over the final product. Remember to store any remaining dressing separately in a sealed glass container in the fridge for future use.
• 6. Meal Prep Ahead for Convenience: For detailed instructions on how to prepare this salad in advance and store each component for optimal freshness and convenience, please refer to the comprehensive “Notes and Pro Tips” section, specifically the “Comprehensive Meal Prep Strategy” point, provided below. Once dressed and mixed, the salad will remain delicious and perfectly good in the fridge for up to 3 days, though the vegetables will naturally soften a bit more over time, beautifully absorbing more of that wonderful dressing flavor and becoming even more tender.

DRESSING VERSATILITY & STORAGE: This recipe is designed to yield a generous amount of our delicious, creamy dressing. You’ll likely find that you only need approximately ½ to ⅔ of the entire batch for your Shredded Brussels Sprouts Salad, depending entirely on your personal preference for creaminess and moisture. Do not let any leftover dressing go to waste! It will stay perfectly fresh and vibrant in a well-sealed glass jar in the fridge for up to a full week. This incredibly versatile dairy-free dressing is fantastic on virtually any other green or grain-based salad, serves as an exquisite dip for an assortment of raw vegetables, or can even be utilized as a healthier, plant-based substitute wherever traditional recipes call for sour cream, mayonnaise, or yogurt.

DATE PREPARATION FOR OPTIMAL CREAMINESS: For the most luxurious and smooth dressing texture, it is highly recommended to use plump and moist Medjool dates. If possible, opt for dates with the pits still in, as they tend to retain more moisture and freshness. Should you only have access to pre-pitted dates that feel somewhat dry or firm, a simple trick is to soak them in warm water for about 10 minutes to rehydrate and soften them thoroughly. Always ensure you drain them well before adding them to your dressing mixture. As a convenient alternative to whole dates, you can also sweeten the dressing with 2 tablespoons of date syrup or pure maple syrup, adjusting the quantity to achieve your desired level of sweetness.

TOASTING NUTS PERFECTLY (DETAILED): As previously emphasized in the instructions, a well-seasoned cast iron skillet is an exceptional tool for dry-toasting your nuts and seeds, consistently yielding beautifully golden, intensely fragrant results without the necessity of additional oil. For those who prefer oven use, you can also achieve superb results by spreading the nuts and seeds thinly on a baking tray and toasting them in a preheated 350°F (175°C) oven for approximately 6 minutes, making sure to stir them halfway through for even browning. If you are using a standard non-stick skillet, you might find it beneficial to add 1 tablespoon of high-quality olive oil at the outset to prevent sticking and encourage even browning; add an additional tablespoon if you desire an even crisper result or more richness. Always monitor closely to prevent burning.

NUT ALLERGIES & CRUNCHY ALTERNATIVES: If you or someone you’re serving has a nut allergy, or if you simply prefer different seeds, you can effortlessly omit the almonds and use additional seeds. Pumpkin seeds, for example, are a fantastic substitute, offering a similar satisfying crunch and a comparable nutritional boost. If you choose to omit all nuts and seeds entirely, consider integrating other delightful crunchy elements into your salad to maintain that essential textural contrast. Crispy roasted chickpeas (you can easily find a fantastic recipe for roasted chickpeas within this linked recipe), finely diced celery, crisp jicama, or brightly colored carrots are all excellent options that will beautifully complement the slaw and ensure a satisfying bite.

OPTIONAL ADD-INS FOR ENHANCED VARIETY: To further customize and elevate your Shredded Brussels Sprouts Salad, consider incorporating these delightful additions that introduce new dimensions of flavor and texture: Add ⅓ cup of dried cranberries or cherries for a pleasant touch of sweetness and chewiness; introduce ⅓ cup of vibrant pomegranate seeds for bursts of juicy tartness and an extra pop of color; or include 1 cored and finely diced apple for additional sweetness and a refreshing crispness. These thoughtful add-ins can transform the salad, keeping it exciting and varied with every serving.

COMPREHENSIVE MEAL PREP STRATEGY: For optimal freshness, efficiency, and convenience, here’s a detailed breakdown of how to master your meal prep for this versatile salad:

• Vegetables: Prepare the shredded Brussels sprouts and cabbage up to step 2 (lemon-coated). Store these prepped vegetables in an airtight container in the fridge for up to 5 days, where the lemon will continue to gently tenderize and infuse flavor.
• Nuts & Seeds: Toast them as directed and allow them to cool completely. Store them at room temperature in a separate airtight container. This method is crucial for maintaining their crispness and preventing them from absorbing moisture.
• Dressing: Prepare the creamy, dairy-free dressing as outlined in the recipe. Transfer it to a covered glass jar or an airtight container and refrigerate. The dressing will stay fresh and flavorful for up to a week, ready for when you need it.

When it’s mealtime, simply combine the prepped veggies, toasted nuts and seeds, and the creamy dressing as directed in the main recipe, and serve immediately for maximum vibrancy and texture. This highly effective meal prep strategy ensures your salad is always vibrant, perfectly crunchy, and ready in mere minutes, making healthy eating a breeze!