Shredded Brussels Sprouts Salad with Persimmon, Jicama, and Coconut Chips - gluten free, dairy free, egg free, nut free
Prep time
Total time
Light and easy brussels sprouts salad with a citrus vinaigrette and added crunch from toasted coconut chips is a must try!
Recipe type: salad
Serves: serves 8-10
  • For the vinaigrette:
  • juice of 3 lemons (1/2 cup)
  • juice of 3 small oranges (scant ½ cup)
  • 1 tablespoon honey, or maple syrup
  • 3 tablespoons apple cider vinegar
  • 2½ teaspoons kosher salt
  • 1 teaspoon crushed black pepper
  • ¼ cup extra virgin olive oil
  • For the salad:
  • 3 pounds brussels sprouts (6-7 cups approximately), outer leaves removed and stems cut
  • 2 persimmon, stem removed, grated
  • 1 medium jicama, peeled and grated
  • 1 cup coconut chips, sweetened
  1. Slice brussels sprouts thinly, lengthwise add to a large bowl. Then grate the persimmon (a large size grater) and peeled jicama. Add to the brussels sprouts. Add dressing (along the edges of the bowl to prevent over dressing) then toss salad until the dressing has been blended thoroughly and evenly. Add ¾ of the coconut chips, toss once more then garnish with remaining coconut chips and serve immediately.
  2. Notes:
  3. Due to all the acid in the salad, I don’t recommend completing the salad ahead. The vinaigrette can be made a week in advance.
  4. Using a food processor fitted with a slicing attachment will reduce prep time to 10 minutes.
Recipe by From Jessica's Kitchen at