My satisfying take on the viral crispy rice salad has main dish energy: delicate, shredded raw Brussels sprouts; tender, quick baked grated tofu and a nutritional yeast dressing so good, it’s drinkable!
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I don’t really care what the weather is…I’m gonna get my greens in. I am a dietitian, after all. But the salads that feel right when it’s hot outside don’t always satisfy when it’s sweater weather…so, for my next party trick, I’m gonna take my all-time favourite veggie, Brussels sprouts, and transform them into a delicate, lacy slaw-like salad using a food processor (so it all happens in minutes!)
Yes, you can eat Brussels sprouts raw…it’s just that it would be super awkward to try and crunch on them whole. Kind of like how you would never just bite into a whole head of cabbage, right?
To make it a meal, we’re gonna need some protein too…and extra firm tofu, grated and quick baked so it’s super savoury and tender will do nicely (no one will know it’s there!) Then, for the dressing: it’s been a while since I added a new salad dressing to my repertoire…and this one is definitely worth the wait! It’s a tangy, umami-spiked nutritional yeast dressing that brings me back to the health food restaurants of my 90’s youth.
Building a truly satisfying salad is about balanced nutrition, sure,…but it’s also about flavours and textures. I love the cold, shaved Brussels sprouts with the warm grated tofu and crisp, sweet apple. What makes this salad memorable is the crispy rice on top. Crispy rice may have gone viral last year…but in Laos and Thailand, they’ve been eating a crispy rice salad called Nam Khao for ages.
This shredded Brussels sprouts salad makes me so happy…yep, I’m the nerd who gets excited about salad…it’s the kind of nourishing, satisfying salad that’s got main dish energy but it works great as a side dish too. And it so happens to be vegan, nut free and gluten free so more people can enjoy it. It’s great for bringing to parties – just keep that crispy rice separate until serving for maximum crunch!
Looking for more recipes to help you fall in love with vegetables? My latest plant-based cookbook, Plant Magic, is a love letter to flavourful, fun ways to eat more plants!
How to shave Brussels sprouts for salads
Want to turn those tiny cabbage looking things into mounds of delicate, shaved Brussels sprouts? You’ve got three options, in descending order from expert to novice:
- If you’ve got incredible knife skills (I do NOT), then you can just very finely slice them with a knife. If this is you, you are a hero.
- If you’ve got a mandolin and don’t mind a little active prepping, you can use a mandolin on the thinnest setting to shave the sprouts. PSA: ALWAYS use the hand guard. I do not want to see you lose part of your fingers.
- If you’ve got a food processor, you can shred Brussels sprouts effortlessly. Just use the slicer dial on medium-thin (I set mine at 3 out of 8 slicer notches/settings) and pop them through the chute! You can get through a bag of Brussels in no time…meaning this salad will be ready in 30 minutes flat!
Hot tip: Always wash your Brussels sprouts well and remove any blemished leaves before prepping. And trim off the hard stem! Oh, and if you’re wondering, those pre-shredded Brussels sprouts at the store are really too thick for salad. Want to use them? Give them a quick saute to soften and make the salad as directed.
Brussels ready? Here’s how to make the crispy rice salad
Step One: bake that tofu. Grate 1 package of extra firm tofu using a box grater, directly onto a parchment-lined baking sheet. Toss with oil, tamari, garlic powder and salt (exact amounts in the recipe below). Bake until dry and tender-chewy.
Step Two: Make the crispy rice. Warm oil in a nonstick skillet over medium and add 2 cups of leftover rice, pressing it evenly in a single layer. Let it brown up and then flip and brown on the other side, about 5-8 minutes total.
Step Three: the final touches…cut an apple into thin matchsticks so they’re crisp but not onerous to chew. Whip up 2 batches of nutritional yeast dressing.
Step Four: In a large – and I mean large – salad bowl, toss the shredded Brussels sprouts, tofu and apple with a couple of handfuls of greens (optional) and about ½ cup of the dressing. Top with crispy rice and serve with the remaining dressing.
If two batches seems like a lot of dressing, it is. The Brussels sprouts and tofu really suck it up…and they don’t go limp like salad greens. So lavish it on at the table!
Why Brussels sprouts are so, so good for you:
Brussels sprouts ARE my favourite veggie…mostly for their flavour but they’re actually a lot healthier than you might expect. Brussels are a member of the cruciferous veggie family, along with kale, broccoli and cabbage. So they’ve got those important antioxidant and anti-inflammatory sulfur-based compounds known as glucosinolates.
Plus, a cup of raw Brussels sprouts contains almost 4 grams of fibre, about 3 grams of protein as well as plenty of heart-healthy potassium, 1.3 mg of energizing iron as well as tons of the carotenoids lutein, zeaxanthin and beta-carotene.
More hearty, satisfying plant-based salads:
Raw Shredded Brussels Sprouts Salad with Crispy Rice and Tofu
My satisfying take on the viral crispy rice salad has main dish energy: delicate, shredded raw Brussels sprouts; tender, quick baked grated tofu and a nutritional yeast dressing so good, it’s drinkable!
Baked Grated Tofu
- 12 ounce package extra firm tofu
- 1 tablespoon tamari, or soy sauce, GF if needed
- 1 teaspoon avocado oil, or other neutral oil
- 1 teaspoon garlic powder
- ¼ teaspoon salt
Crispy Rice
- 2 cups leftover cooked rice, I like jasmine best
- 2 tablespoons avocado oil, or other neutral oil
- salt, to taste
Salad Assembly
- ¾ pound Brussels sprouts, cleaned and trimmed
- 1 medium crisp apple, I like pink lady, gala or ambrosia
- 2 handfuls spring mix, optional, it lightens the salad up a bit
- 2 batches nutritional yeast dressing
Baked Grated Tofu
Start by making the tofu: preheat the oven to 400℉ (205℃). Line a rimmed baking sheet with parchment paper.
Pat the tofu dry and then grate, using a box grater, directly on the baking sheet. Toss with the tamari, oil, garlic powder and salt and spread evenly on the baking sheet.
Bake for 10-14 minutes until the tofu has dried out a bit and is tender-chewy. Set aside.
Crispy Rice
Next, warm the oil in a nonstick skillet over medium heat. Add the cooked rice and press down into a single layer. Sprinkle with salt.
Let cook undisturbed until golden brown on bottom, then flip and cook on the other side, about 3-5 minutes a side. Set aside.
Salad Assembly
Shred the Brussels sprouts using the slicer wheel on your food processor. I set mine at 3/8…so not the thinnest but pretty thin! If you haven’t already, prep the nutritional yeast dressing.
Add the shredded sprouts to a very large salad bowl. Slice the apple into thin matchsticks and add to the salad bowl. Add the tofu to the salad bowl and toss with ½ cup of the dressing.
Top with crispy rice and serve with remaining dressing on the side. Dress your portion generously!
This salad serves 4 as a main dish…and 8 as a side dish! I highly recommend the double batch of dressing as the salad sucks up a lot of dressing as it sits. So do that initial dressing toss and let folks dress their salad with the extras!
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