Vegan Buffalo Kale and Brussels Sprouts Chopped Salad! We are here for salads, and this one fun twist on a chopped salad totally delivers!

This healthy Vegan Buffalo Kale and Brussels Sprouts Chopped Salad is full of delicious bold flavors, spicy heat, and plant- based goodness. Packed with chopped kale and shaved Brussels Sprouts, cucumbers, carrots, green onions, and couscous, it is as hearty as it is tasty!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

Is it Brussels Sprouts or Brussel Sprouts?  This always confuses us, when you look it up, it would appear that both are acceptable. LOL

We just love Brussels Sprouts Salads; they’re hearty, flavorful, and jam-packed with nutrients. I have an obsession with buffalo flavors, and we thought, why not add it to one of our favorite style salads, the Brussels Spouts salad.

This came together so well, and if you are a lover of spice and sprouts, than you are going to want to give this one a try!

Looking for more Brussels Sprouts salads? Check out these tasty variations:

• Vegan Caesar Chopped Salad
• Maple Mustard Brussel Sprouts Salad
• Shaved Brussels Sprout Salad

Tips for Success:

• Flavor Profile: This salad is very fresh tasting “Buffalo” salad from all the fresh garden ingredients: kale, Brussel sprouts, green onions, carrots, and cucumbers.  Because we use no oil, the flavors are not weighed down and come through as a beautiful, healthy nod to a Buffalo salad; however, in saying that, please note that the Buffalo flavors tend to build on the palate after the 3^rd  bite. This salad is not your typical salad; it has a bold creamy style dressing with a touch of Buffalo heat.
• Base Salad Ingredient Amounts: We suggest not using more than the indicated amounts or you could end up with a dry salad.
• Cooked Couscous: The measurement of couscous is one cup.  This measurement is after cooking the couscous. Feel free to use your favorite small pasta. We found whole wheat couscous at our local grocery store.
• Kale Dicing: This salad is very “dip like” meaning that the ingredients should be finely diced.  We suggest slicing the kale thinly, then chopping the thin strips into small bitesize pieces.
• Brussel Sprouts Shaving Options: There are several options to effectively shaving Brussel sprouts.  The first option is to remove any bruised leaves, then slice off the bottom core, then use the food processor with the slicing blade to thinly slice the Brussel sprouts. Then place them in a large bowl and sort through them discarding any hard-core pieces that will make eating the salad unpleasant. The second option is to remove any bruised leaves, slice the Brussel sprout in half, then create an up-side-down “V” cut to remove the hard core from each half of the sprout, then thinly slicing the halves to create shavings. We felt the first option was the easiest and most effective.
• Cashew Substitutions:  You can try the typical cashew substitutes like silken tofu, white beans, other nut or seeds with the understanding that the flavor and texture will change accordingly and you may need to adjust/add ingredients to compensate for the substitution.  We have not tested any substitutions.
• Taste Testing Salad Dressings: There is an art to arriving at the final flavor of salad dressing that perfectly suits your tastes. The best way to test salad dressings is to place a small amount of undressed salad in a small bowl, put a tiny bit of the salad dressing over top and mix really well, then taste test. Some salad dressings taste amazing before you dress the salad, then once dressing the salad, the salad falls flat. That is because the salad dressing has to cover all the salad ingredients which then flattens the flavor of the dressing. Additionally, some salad dressings taste really tangy or overly strong before dressing the salad, but once you dress the salad, it coats all the ingredients and tastes amazing. Note: Because hot sauce is used, we suggest taste testing 3 times (3 small bites) as hot sauce tends to build on the palate before deciding to add more ingredients to the dressing.
• Dressing the Salad: We strongly suggest adding the dressing only to the portion of the salad that you plan to consume in one sitting as the salad ingredients tend to really soak up the dressing and mellow it out the flavor over time.  The refrigerated leftovers flavor will not be as vibrant.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator undressed. Store in a covered container.

This dish cannot be frozen.

Pantry Products Used:

• Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products Used:

• High Speed Blender

If you try this bold salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Buffalo Kale and Brussel Sprouts Chopped Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes
• Total Time: 25 Minutes
• Yield: 3-4 Servings 1x
• Category: Salads
• Diet: Vegan

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Description

This healthy Vegan Buffalo Kale and Brussels Sprouts Chopped Salad is full of delicious bold flavors, spicy heat, and plant- based goodness.

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Ingredients

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Base Salad Ingredients:

• 2 ½ to 3 cups finely chopped kale
• 2 cups shaved Brussel sprouts *
• 6 green onions, thinly sliced (+/-)
• 1 ¼ cup English cucumbers, small dice
• ½ cup grated carrots
• 1 cup cooked couscous *

Dressing Ingredients:

• ¼ cup [raw] cashews *
• 1 Tablespoon tahini
• 1 Tablespoon + 1 teaspoon hot sauce *
• 1 Tablespoon + 1 teaspoon distilled white vinegar
• ¼ cup unsweetened plain plant yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 Tablespoons nutritional yeast
• ¼ cup water
• pinch to ¼ teaspoon sea salt (+/-) *

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Instructions

1. Place the cashews into a small bowl, cover with boiling water, allow to set for 15 minutes, then drain off the water and discard. Use soaked cashews in Step 3.
2. In the meantime, place all the Salad Base Ingredients into a large bowl, mix well, set aside.
3. Place the soaked cashews into a high-speed blender along with all the remaining Dressing Ingredients, blend on high until smooth and emulsified.
4. Taste test for flavor, add more ingredients to reach the flavor you desire.
5. Pour the dressing over the salad ingredients, mix well to completely coat the salad ingredients. Taste test and add more seasonings as needed.
6. Serve and enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.                  

*Servings: 3 to 4

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