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Vegan Buffalo Kale and Brussels Sprouts Chopped Salad

Vegan Buffalo Kale and Brussel Sprouts Chopped Salad

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


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



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 (+/-) *


  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!


*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