Ingredients:

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  1 lb. brussels sprouts approximately 5 cups trimmed and shredded

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  ½ small head purple cabbage approximately 2 ½ cups sliced thin or shredded

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  2 lemons

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  ½ cup sliced almonds

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  ¼ cup sunflower seeds

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  ¼ cup hemp seeds

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  ½ teaspoon coarse sea salt

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  Freshly ground pepper to taste

Dressing:

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  1 package 16-oz. silken tofu

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  ¼ lemon juice

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  2 medjool dates*

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  ½ teaspoon celery seed not celery salt

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  freshly ground pepper to taste

• Prepare the Brussels Sprouts and Cabbage: Begin by washing and trimming the tough ends of the Brussels sprouts. Remove any outer leaves that look bruised or discolored. If using a food processor, attach the slicing disc and shred the Brussels sprouts. Next, core the purple cabbage, cut it into manageable wedges, and shred it using the same method. If you’re using a box grater, grate both vegetables on the large-hole side. For a sharp knife, slice both as thinly as possible to achieve a fine, slaw-like texture. Place the shredded vegetables into a large mixing bowl.
• Lemon Tenderizing: Take your lemons and zest them directly over the shredded Brussels sprouts and cabbage in the bowl. Then, cut the lemons in half and squeeze their fresh juice over the vegetables. Toss everything together thoroughly with clean hands or tongs. This step helps to naturally soften the fibrous vegetables, making them more tender and flavorful for the salad, while you proceed with the rest of the recipe. Let them sit and meld while you prepare the nuts and dressing.
• Toast the Nuts and Seeds: Heat a heavy skillet (a cast iron skillet works wonderfully for this due to its even heat distribution) over medium heat. Add the sliced almonds, sunflower seeds, and hemp seeds to the dry pan. Toast them, stirring or shaking the pan frequently, until they become golden brown and release a fragrant, nutty aroma. The nuts will naturally release some of their own oils, so additional oil isn’t strictly necessary for toasting, though a tablespoon or two of olive oil can make them extra crispy if desired. Once toasted, remove from heat, sprinkle with coarse sea salt and freshly ground pepper, mix well, and set aside to cool slightly.
• Prepare the Creamy Dressing: Drain the excess liquid from the silken tofu package. There’s no need to press it extensively; just pour off the water. Transfer the drained tofu along with the ¼ cup lemon juice, 2 pitted Medjool dates, and ½ teaspoon celery seed into the bowl of a food processor or a high-speed blender. Blend until the mixture is completely smooth and achieves a rich, creamy consistency. An immersion blender can also be used for this step, making it even quicker. Taste and adjust seasoning if needed. This dressing will be a revelation – keep any extra in the fridge for other uses!
• Assemble and Dress the Salad: Sprinkle the toasted nuts and seeds over the shredded Brussels sprouts and cabbage in the large bowl. Toss gently to distribute. Next, pour approximately half of the creamy tofu dressing over the mixture. Toss again thoroughly, ensuring all the vegetables and nuts are evenly coated. Taste the salad for seasoning, and add more salt and freshly ground pepper as desired. If you prefer a creamier or moister salad, or if it seems a bit dry, add additional dressing a tablespoon at a time until it reaches your perfect consistency. Serve immediately.
• Meal Prep for Convenience: For advanced preparation, follow the “meal prep” directions outlined in the notes below. This salad is excellent for making ahead. Once dressed, the salad will remain fresh and delicious in the fridge for up to 3 days, though the vegetables will soften slightly over time. Store any leftover dressing separately in a sealed glass jar in the fridge for up to a week.

DRESSING QUANTITY & STORAGE: This recipe makes a generous amount of our creamy dairy-free dressing. You will likely only need about ½ to ⅔ of the total dressing for one batch of this salad. Any leftover dressing is a versatile gem and will keep wonderfully in a sealed glass jar in the refrigerator for up to a week. It can be used on other salads, as a delicious dip for raw vegetables, or as a healthy and flavorful substitute for sour cream, mayonnaise, or yogurt in various recipes.

MEDJOOL DATES TIP: For optimal flavor and texture in your dressing, I highly recommend using Medjool dates with the pits still in, if available. These tend to be plumper and more moist, blending into a smoother consistency. If you only have pre-pitted dates on hand, they can sometimes be a bit drier. To soften them, simply soak the pitted dates in warm water for about 10 minutes, then drain thoroughly before adding them to your dressing mixture. As an alternative to dates, you can sweeten the dressing with 2 tablespoons of date syrup or maple syrup.

TOASTING NUTS FOR FLAVOR: Toasting nuts and seeds significantly amplifies their flavor and adds a delightful crunch. I prefer to use a well-seasoned cast iron skillet for this, as it allows for dry toasting without the need for additional oil, thanks to its non-stick properties and even heat. If using a regular skillet, you may need to add a small amount of oil to prevent sticking and encourage even browning. Start with 1 tablespoon of olive oil and add another if necessary. Alternatively, you can dry toast the nuts in a preheated oven at 350°F (175°C) for approximately 6 minutes, stirring halfway through. Always keep a close watch, as nuts can quickly go from perfectly toasted to burnt.

NUT ALLERGIES / SUBSTITUTIONS: If you have a nut allergy or prefer to omit almonds, you can simply use additional seeds such as pumpkin seeds, which would work very well and provide a similar crunch. If you need to omit all nuts and seeds, consider adding other crunchy elements to the salad. Crispy roasted chickpeas (find a recipe for roasted chickpeas inside this link), finely diced celery, jicama, or carrots are excellent additions that will provide that satisfying textural contrast.

OPTIONAL ADD-INS FOR VARIETY: To further customize your salad and add even more flavor and nutrition, consider incorporating these optional ingredients: ⅓ cup of dried cranberries or tart cherries for a touch of sweetness and chewiness, ⅓ cup of vibrant pomegranate seeds for a burst of juicy flavor and color, or one apple (cored and finely diced) for a crisp, refreshing sweetness.

ADVANCED MEAL PREP STRATEGY: To truly maximize the convenience of this recipe, prepare the vegetables up to step 2 (shredding and lemon-softening) and store them in an airtight container in the refrigerator for up to 5 days. Prepare the nuts and seeds by toasting them, then store them at room temperature in a separate airtight container to keep them crisp. Make the dressing as directed and store it in a covered glass jar in the fridge for up to a week. When you’re ready to serve, simply combine your prepped vegetables, toasted nuts, and dressing in large or small amounts as needed. This modular approach ensures that a fresh, healthy salad is always just moments away.