A delicious salad tossed with various veggies and a yummy sweet chili sauce!

Brussels Sprouts Salad With Red Cabbage and Sweet Chili Sauce [Vegan]

Cooking Time




  • 12-oz bag of Brussels sprouts, thinly sliced

  • 3 small carrots peeled and cut into small strips

  • 1/8 purple cabbage, thinly sliced

  • 1 shallot, thinly sliced

  • 2 tablespoons finely chopped red onion

  • 2 tablespoons coconut oil divided

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 tablespoons sweet chili sauce



  1. Preheat cast iron pan. Add 1 tbsp coconut oil, shallot and a pinch of salt and cook on medium until shallots are crispy but not burned - about 5-7 minutes. Remove from pan and set aside.

  2. Add remaining coconut oil along with red onion. Cook for 5 minutes until onion is soft, stirring regularly. Add Brussels sprouts, carrots, salt and pepper and cook for 10 minutes, stirring regularly. Add purple cabbage and cook for another 5.

  3. Next turn off heat and add sweet chili sauce. Combine well. Top with crispy shallots.


    Discover more recipes with these ingredients

  • Sauce