This creamy brussels sprout slaw with cabbage is a fantastic gluten free vegan salad that is hearty and satisfying. It also looks stunning on the table. Even people who hate brussels sprouts love this salad. When you shave your brussels sprouts they are so much tastier, and when you toss shredded brussels sprout slaw with a rich creamy dressing, you’ve got a winner every time.

Since I posted the low-fat salad dressing (there is a tiny bit olive oil in the broth) many of you emailed me asking for more recipes with less oil. So, I’ve used the same principle for the dressing in this brussels sprout slaw. I’ve used the Massel broth instead of oil to get an awesome rich flavor.

Many of you have emailed me about the broth to make sure it is vegan. Yes! it is. All of the Massel products are gluten-free, vegan, non GMO, and with no added MSG. The broth comes in vegetable, chicken-flavored, and beef-flavored varieties (all vegan), and you can choose from stock cubes, powder, or concentrated liquid. Use the store locator on the Massel website to find your local store, or order online.

I’ve also received hundreds of emails from many of you requesting more nut-free recipes due to food allergies. With this dressing, I’ve used a combo of pine nuts and sunflower seeds.

Pine nuts are generally considered a seed. The issue of whether pine nuts should be avoided by people who are allergic to both nuts and seeds should be decided by the individual in consultation with his or her doctor or allergist. In many instances, it is advised that people who are allergic to nuts avoid pine “nuts”. Check with your doctor or allergist before consuming pine nuts.

When I’m making nut-free dressings I often use a combo of pine nuts and sunflower seeds to replicate the creaminess of raw cashews. Using all pine nuts is too assertive, and using all sunflower seeds is too gritty and earthy. When you combine the two in equal quantities, you get the creaminess of the pine nuts without too much pine-nut flavor.

Regardless of whether you are using a conventional or high-speed blender, I highly recommend soaking your seeds for the smoothest texture. Sunflower seeds are really gritty.

If you’re avoiding soy, use chickpea miso and coconut aminos. I’ve used watermelon seeds and hemp seeds in the salad to make it nut-free. But blanched slivered almonds work great, too. I just like some sort of crunch, and I like using small white nuts or seeds to keep the salad really pretty.

However you make this salad, it’s a winner.

*I’m an ambassador for Massel, but my opinions are my own.