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Shredded Brussels Sprouts Salad with Persimmon, Jicama, and Coconut Chips

November 23, 2015 By Jessica

With Thanksgiving days away, I have been thinking about all the things I’m grateful for. Grateful for my family, friends, health, and you, my cyber friends for keeping my life colorful, constant and memorable – blessings I cherish. And, I don’t care how cheesy this sounds, but I want to say THANK YOU, my dear blog friends! YOU make this little hobby of mine so much fun! Seriously, something that started out as a way to journal new recipes on a new journey of food became more than I would have ever thought.  

Any traditional things you guys do the day of, or the days through the long (or not long enough) weekend? A tradition we’ve started several years ago is our jotting down things we’re all thankful for on notecards. Everyone has a notecard under each’s plate and we all write three things, all read during dessert; this year over Pumpkin and Cranberry Pear Pie. 

raw-brussels-sprouts-salad-with-persimmon-jicama-from-jessicas-kitchen

With all the pie eating, here is a simple salad recipe highlighting super-food brussels sprouts. Not your typical lettuce and tomato salad; but more like a salad that will have you wondering “hmm, what is that I’m tasting?” and “ooh what a pop of citrus in here”. You know, one of those salads with a surprising mix of flavors that is fulfilling and makes you feel good. We need to shake up our salads! I grated the persimmon and jicama it to keep it all (shredded) in the family. And had to add coconut chips…gosh, those are good in just about anything, sweet OR savory.

raw-brussels-sprouts-salad-with-persimmon-jicama-from-jessicas-kitchen raw-brussels-sprouts-salad-with-persimmon-jicama-from-jessicas-kitchen

Using a food processor fit with a slicing disk you can pull this salad together in 10 minutes. 10 MINUTES! If cutting the old-fashioned way, then pass the job along to a family member who is looking to help in the kitchen. No special techniques here or necessary experience, so Uncle Edward or Aunt Margaret who doesn’t want to go near the stove is perfect for the job!

raw-brussels-sprouts-salad-with-persimmon-jicama-from-jessicas-kitchen

We love this salad all through the season, not just on Thanksgiving. Also, a delicious dinner with grilled chicken, or sliced skirt steak …

raw-brussels-sprouts-salad-with-persimmon-jicama-from-jessicas-kitchen

Happy Thanksgiving from my family to yours!

xx Jessica

Shredded Brussels Sprouts Salad with Persimmon, Jicama, and Coconut Chips - gluten free, dairy free, egg free, nut free
 
Save Print
Prep time
40 mins
Total time
40 mins
 
Light and easy brussels sprouts salad with a citrus vinaigrette and added crunch from toasted coconut chips is a must try!
Jessica: From Jessica's Kitchen
Recipe type: salad
Serves: serves 8-10
Ingredients
  • 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
Preparation
  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.
3.4.3177

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Filed Under: paleo, salads-dressings, side dishes, vegan Tagged With: dairy-free, gluten-free, light and easy recipes, paleo, side dishes, soy-free, vegan

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Comments

  1. Amy says

    November 24, 2015 at 7:48 am

    I love coconut chips, great idea in salad! YUM.
    Reply
    • Jessica says

      November 25, 2015 at 2:32 pm

      It's so good in here, hope you love it Amy!!
      Reply
  2. Linda Saunders says

    November 24, 2015 at 7:59 am

    There's always a chess match at our house! Will be trying this soon, love brussels sprouts!
    Reply
    • Jessica says

      November 25, 2015 at 2:31 pm

      Sounds like fun! Hope you love it, enjoy!
      Reply
  3. Louise says

    November 24, 2015 at 8:28 am

    You are right. This salad looks like a great alternative to the lettuce & tomato salad. You take it up a notch or two. Thanks for the recipe and happy hoiidays.
    Reply
    • Jessica says

      November 25, 2015 at 2:30 pm

      Happy Holidays to you too Louise, enjoy!
      Reply
  4. Brittany says

    November 24, 2015 at 8:32 am

    This looks so delicious and definitely a nice change on to salads. Will need it this weekend!
    Reply
    • Jessica says

      November 25, 2015 at 2:29 pm

      Hope you love it Brittany, enjoy!
      Reply
  5. Shanda says

    November 24, 2015 at 10:36 am

    Loving the nutrient dense produce in here! Will be sharing this with my yoga students tonight! Hope that's okay? :) Happy Thanksgiving!
    Reply
    • Jessica says

      November 25, 2015 at 2:29 pm

      Sure, happy to share, thank you Shanda! Yes, lots of nutrient action in here. :)
      Reply
  6. Vicky says

    November 24, 2015 at 5:22 pm

    I made this for dinner tonight with leftover chicken and OMG it was delicious! A new salad to add to my list...thanks Jessica! :)
    Reply
    • Jessica says

      November 25, 2015 at 2:22 pm

      Glad you enjoyed it as much as we do...it's SO good!!
      Reply
  7. Erin says

    November 24, 2015 at 8:20 pm

    I was looking for grain free dishes to serve on Thanksgiving and this looks really yummy. Made your no bake pumpkin cheesecake last year and again this year; my family loves it! Can't wait to try this. :)
    Reply
    • Jessica says

      November 25, 2015 at 2:21 pm

      Happy to hear!! And yes, this one is grain and so light and refreshing...enjoy!!
      Reply
  8. Mindy says

    November 25, 2015 at 11:19 am

    Salad is done and tastes great! I plan to serve it tomorrow, should I add the dressing now or wait until before serving? Thanks!!
    Reply
    • Jessica says

      November 25, 2015 at 2:20 pm

      It's better to wait until just before serving. Enjoy!
      Reply
  9. Fatima says

    November 30, 2015 at 10:10 am

    This salad has a nice blend, frankly I would never consider persimmon as a salad ingredient but it works!
    Reply
  10. Staci says

    December 16, 2015 at 7:15 pm

    I added grilled salmon to your salad recipe and it was delicious! I wish the persimmon season was longer but think citrus will be good too.
    Reply
    • Jessica says

      December 17, 2015 at 4:49 pm

      That sounds delicious Staci - happy to hear you enjoyed the salad!!
      Reply
  11. Liz says

    April 28, 2016 at 10:06 am

    Any subs for coconut chips?
    Reply
    • Jessica says

      April 30, 2016 at 7:52 am

      Toasted Pumpkin seeds also go very well in this salad. If you like dried fruit, try dried cherries or cranberries, both are delicious too. :)
      Reply
  12. Gerri says

    June 4, 2016 at 3:25 pm

    This sounds delicious but persimmon is not in season any suggestions?
    Reply
    • Jessica says

      June 9, 2016 at 6:15 pm

      Apricots, peaches, or even canned mandarin oranges all are good substitutes. Enjoy!
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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