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Brussels Sprouts, Kale, and Carrot Slaw

This bright, colorful, crunch slaw is easy to make and fun to eat. It's a vegetable funfetti party in a bowl!
5 from 1 vote
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Course: Salad
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 -10
Author: Linda & Alex


  • 1 pound of Brussels sprouts – washed well stems removed, and finely chopped
  • 4 large kale leaves – massage with a rolling pin remove stem, and finely chop
  • 1 large carrot – peeled and shredded
  • 6 mini bell peppers or 1 large bell pepper – seeded and shredded
  • ½ cup of pepita seeds
  • ½ cup of dried unsweetened cranberries
  • Dressing
  • Juice from two large lemons
  • 2 tablespoons of olive oil
  • ¼ teaspoon of salt
  • 4 drops of stevia or ½ teaspoon of vegan sugar
  • ¾ teaspoon of dried ground sage
  • ¼ teaspoon of garlic powder
  • Pepper to taste


  • Combine the vegetables, pepita seeds, and cranberries in a large bowl.
  • Put the dressing ingredients in a lidded jar or a bowl and shake or whisk until well blended. Pour over the salad and toss well.
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