Vegan bacon ranch shaved brussels sprouts salad is a delicious combination of our favorite tofu bacon, creamy cashew ranch dressing, with brussels sprouts and tomatoes. Think vegan BLT only SO much better!
Why This Recipe Works
Brussels sprouts are part of the cabbage family of cruciferous vegetables, so it stands to reason that we can shred them raw and enjoy the heck out of them with all the flavor this salad offers.
Finally, when it comes to a creamy salad dressing, there's nothing like ranch. It does wonders for everything from simple spinach salads to pasta salads and turns brussels sprouts into the ultimate delicacy. This recipe is a slight variation of our classic ranch.
Meal prep by making the bacon and dressing a day ahead, and this becomes a quick salad that can be served as the perfect side dish for your next potluck or a main dish.
Ingredients, Notes, and Substitutions
Brussels sprouts. Fresh, not frozen, sprouts are where you want to start because you'll be grating them.
Red onion. Green onions are the best substitute if you want a more mellow flavor.
Cherry tomatoes. Small cherry or grape tomatoes make perfect mixed salads because they don't get mushy.
Tofu bacon. A small block of tofu (10 ounces) makes enough crispy bacon for some with every bite. Please refer to the original tofu bacon recipe for the best results. Make gluten-free using coconut aminos or tamari to replace soy sauce.
Cashew ranch dressing. This is another of our favorite salad dressings with a great combination of fresh herbs and black pepper. If you don't use cashews, replace them with ground sunflower seeds (a trick we use for vegan sour cream) or replace ranch dressing with lemon herb tahini dressing.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Blend the bacon ingredients and spread the mixture on a baking sheet lined with parchment paper.
Bake for 20 minutes, flip and slice the bacon, then bake for 10-15 minutes until brown and crispy.
Blend the cashews, plant milk, lemon juice, apple cider vinegar, and garlic powder. Stir in the dill, chives, and pepper.
Shave the Brussels sprouts, slice the cherry tomatoes, and chop the onions. Then mix all the ingredients.
How to Shave Brussels Sprouts
There are several ways to prepare Brussels sprouts, depending on your comfort level and whatever gadgets you have. Before you try any of them, cut the stems and remove the outer leaves if they are discolored or dry.
Here are the methods:
- Sharp knife. If you are good with your chef's knife, thinly slice the sprouts, holding them on the stem end.
- Mandoline slicer. Be very careful with this method. The edges are super-sharp. Use your slicing blade and, wearing a cut glove, carefully shred the sprouts.
- Box grater. Most box grates have a long blade for slicing. It takes a little time but gives you nice, thin slices.
- Food processor. This is the best way to shred sprouts because it's quickest and safest quickly. Use the slicing attachment or thin shredding blade. Job done!
Turn this into a Brussels sprout and kale salad, or add shredded purple cabbage or carrots for added color and flavor. You can also use a big bag of broccoli slaw or cabbage with crispy vegetables.
Like dill pickle pasta salad, bacon ranch shaved brussels sprouts salad doesn't scream winter holiday table. Still, with a few alterations, it most certainly does. Consider replacing the tomatoes with dried cranberries or crisp apples.
Shredded raw Brussels sprouts are best if eaten within 2-3 days, and so is this salad. Let it warm to room temperature, and stir a few drops of lemon juice to spruce it up. Store leftovers in an airtight container.
More Brussels Sprouts Recipes
Bacon Ranch Brussels Sprouts Salad
Vegan bacon ranch shaved brussels sprouts salad is a delicious combination of tofu bacon, creamy plant-based ranch dressing, and veggies.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Hearty Salads
- Method: Bake / Blend / Chop
- Cuisine: American
- Diet: Vegan
- 10 ounces (280 grams) firm or extra firm tofu
- ¼ cup soy sauce or Tamari
- 1 tablespoon maple syrup
- 1 tablespoon liquid smoke
- 2 teaspoons apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Cashew ranch dressing
- 1 cup raw cashews
- ½ - 1 cups plant milk (I used oat milk)
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 clove minced garlic
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
For the salad
- 2 cups Brussels sprouts
- 2 cups cherry tomatoes, sliced in half
- 2 medium red onions, diced
Once pressing the tofu, add the cashews to a small bowl and pour boiling water over the top. Set them aside while you make the bacon.
- Wrap the tofu block between 2 plates and weigh the top down. Press for 10 minutes while you prepare the rest of the ingredients.
- Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper. Set aside.
- Break the tofu into quarters and add it to a food processor with a blending blade. Add the rest of the bacon ingredients. Blend until smooth.
- Turn the tofu onto the baking tray and use a spoon to spread it evenly, about ¼ of an inch thick. Place in the center of the oven and bake for 20 -25 minutes until it starts to brown on top.
- Carefully remove the baking tray and place a clean sheet of parchment paper over the top. Flip the bacon over and peel away the old parchment paper.
- Cut the tofu into slices and then return it to the oven. Bake for another 10-15 minutes until it is fully baked. Let it cool before breaking it into smaller pieces and adding it to the salad.
- Place a fresh sheet of parchment paper over the top of the tray and a cutting board over that. Flip everything over, so the board is now at the bottom (use oven mitts if the tray is hot). Remove the board and the top sheet of parchment paper.
- Carefully slice the bacon into strips and gently separate them.
- Slide the bacon on the parchment paper back onto the baking tray. Continue baking for an additional 5-10 minutes until it is browned.
- The bacon gets crispier as it cools, so allow it to sit for a few minutes before cutting or breaking it into bacon bits for the salad.
Cashew ranch dressing
- Dain the soaked cashews and add them to a high-speed blender or food processor along with ½ a cup of plant milk, lemon juice, apple cider vinegar, and onion powder.
- Blend until smooth, adding more plant milk or a little water to thin it out if necessary.
- Transfer the dressing to a small bowl and stir in the black pepper, dill, and chives. The sauce should be of a pourable consistency (not too thick).
Assemble the Salad
- For best results, start with dry Brussels sprouts. Cut off the ends and remove discolored outer leaves from the Brussels sprouts. Use a sharp knife, a food processor with a shredding blade, a mandoline, or a box grater to shred them thinly.
- Add the Brussels sprouts, diced red onions, cherry tomatoes, and dressing to a large bowl. Mix well.
- Cut or tear the bacon into bite-sized pieces and stir it into the salad.
- Serve at room temperature.
- Store the leftover salad in an airtight container for 2-3 days. Let it warm to room temperature, and stir in a little lemon juice to spruce it up.
- Make the bacon and dressing a day or two ahead for meal prep.
- To make the bacon gluten-free, replace soy sauce with Tamari or coconut aminos.
- If you don't want tofu bacon, try our vegan bacon bits for a quick, savory fix.
- For a winter holiday twist, replace the cherry tomatoes with dried cranberries or diced apples.
- Cashew ranch dressing can also be made with ground sunflower seeds or blanched almonds.
Keywords: vegan bacon ranch shaved Brussels sprouts salad