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My viral crispy rice salads (with over 70+ million views and counting!) gets a vegetarian-friendly twist. Introducing my Crispy Rice Shaved Brussels Sprouts Salad – a tangy salad that is filled with crunchy shaved brussels sprouts, sweet dried cranberries, perfectly crispy rice, and is topped off with a creamy Maple Dijon Dressing that is so good, you could drink it.
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Okay friends, I promise: this is the last of my Viral Crispy Rice Salads… at least, for now. Are you sick of them yet? I’ll admit, I’m not. In fact, my mind is already dreaming up SO MANY different variations of these crispy rice salads to enjoy all year long! After sharing my latest Crispy Rice Salmon Crunch Salad and my Crispy Rice Steak Salad, I’ve received tons of requests for a vegetarian-friendly option. And while my classic Crispy Rice Salad with Lemon Tahini Dressing (aka the OG recipe that started it all!) is vegetarian-friendly by nature, it was time for another plant-based option. Whether you’re practicing “Meatless Mondays” or are looking for a delicious recipe sans the meat, you’re going to love this salad. And, I’ll give you three reasons why…
Three Reasons Why You’ll LOVE This Salad
- It doesn’t get soggy: Now, if you happen to be someone who loves a soggy salad, then this might not be your favorite recipe. But if you’re someone like me who cannot STAND when their salads get wilted and soggy, then you’ll love the addition of crispy brussels sprouts. Unlike lettuce, the shredded sprouts are much firmer, which means they’ll stay crispier with time.
- It’s perfect for the fall: With ingredients like dried cranberries, walnuts, and honey crisp apples (and, not to mention, the creamy Maple Dijon Dressing), it’s packed with fall flavors, making it perfect for transitioning into the cooler months.
- It’s easy to meal prep: If you are looking for the perfect meal prep salad, this is it! My recommendation is to prepare the crispy rice, the salad, and the dressing separately, and store them in separate containers. Then, once you’re ready to eat, simply assemble the salad by adding the rice into the salad ingredients, pour the dressing on top, toss to combine, and enjoy! Oh, and here’s a pro-tip: if you want to chop the apples ahead of time and don’t want them to turn brown, simply squeeze a little bit of fresh lemon juice on top of the apples, right after slicing!
What You Need to Make This Viral Crispy Rice Salad
- Rice: Of course, it wouldn’t be a crispy rice salad without the rice! Pick your favorite rice and use it in this recipe – I use jasmine rice!
- Soy Sauce: If you want to keep this recipe gluten-free, you can opt to use a gluten-free soy sauce, like coconut aminos or Tamari!
- Sesame Oil: A little bit of sesame oil helps the rice crisp up nicely and adds a delicious, toasty flavor.
- Shaved Brussels Sprouts: Shaved brussels sprouts are one of my favorite ingredients to use in salads. Not only are they packed with fiber, making them a healthier option than traditional lettuces, but they’re also nice and crunchy and don’t get soggy with time – which means that you can prepare this salad ahead of time and keep it crunchy for days on end!
- Dried Cranberries: Not only are dried cranberries sweet and delicious, but they also are high in Vitamin C, adding an extra nutritional boost to this recipe.
- Walnuts: Nuts are full of healthy fats, as well as even more plant-based protein. I personally love the taste of walnuts in this recipe!
- Red Onion: Sliced red onion adds the perfect amount of tang, and, not to mention, a beautiful bright red color!
- Honey Crisp Apple: Bright and vibrant honey crisp apples add a delicious, crunchy addition to this salad. I also like that they’re sweeter than other variations of apples, making them the perfect addition to this salad.
- Parmesan Cheese: I always recommend using freshly grated parmesan cheese, if possible. It adds the best flavor to this salad and the perfect salty, cheesy twist.
- Olive Oil: Olive oil is my favorite oil to use as the base for dressing! Not only is it packed with healthy fats, but it also has the absolute best flavor, making it a delicious option for this dressing.
- Lemon: A squeeze of fresh lemon juice adds the best flavor! I recommend using 1-2 fresh lemons for this recipe, so that it adds the best flavor to this recipe.
- Maple Syrup: Maple syrup is key to making the vinaigrette sweet without being overpowering! Plus, it keeps the dressing free from refined sugars, making it a healthier addition to this dressing.
- Dijon Mustard: It wouldn’t be a Maple Dijon Dressing without the dijon mustard, which adds a tangy and delicious element to this dressing.
- Shallot: Shallots may be small, but they’re packed with flavor, making them the perfect addition to this dressing.
- Sea Salt & Ground Black Pepper: A little salt and pepper is necessary for any good dressing recipe, and this recipe is no exception!
How to Make This Veggie-Packed Crispy Rice Salad
To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F. Next, line a baking sheet with parchment paper and set it aside. Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet. Toss the cooled rice with the soy sauce and sesame oil.
Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it’s nice and crispy. Toss it halfway through, to ensure that it cooks evenly. Next, prepare the salad. Wash the brussels sprouts and use a mandolin or a food processor to shred them into pieces. Then, add them to a large bowl alongside the rest of the salad ingredients (the dried cranberries, raw walnuts, red onion, honey crisp apples, and parmesan cheese). Set the bowl aside.
Once the crispy rice is done, remove it from the oven and allow it to cool. Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, lemon, maple syrup, dijon mustard, shallot, kosher salt, and ground black pepper) to a blender and blend until smooth and creamy.
Add the crispy rice to the salad, followed by the dressing, then toss to fully combine. Once it’s done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
My viral crispy rice salads (with over 70+ million views and counting!) gets a vegetarian-friendly twist. Introducing my Crispy Rice Shaved Brussels Sprouts Salad – a tangy salad that is filled with crunchy shaved brussels sprouts, sweet dried cranberries, perfectly crispy rice, and is topped off with a creamy Maple Dijon Dressing that is so good, you could drink it.
Equipment
- 1 Mandolin I like using a mandolin to shred the brussels sprouts nice and thin!
Ingredients
For the Crispy Rice:
- 2 Cups Cooked Rice cooled – I use jasmine rice, but any rice should work well
- 2 Teaspoons Soy Sauce
- 1 Tablespoon Sesame Oil
For the Salad:
- 6 Cups Shaved Brussels Sprouts
- ½ Cup Dried Cranberries
- ½ Cup Raw Walnuts
- ½ Cup Red Onion thinly sliced
- 1 Honey Crisp Apple diced
- ⅔ Cup Parmesan Cheese freshly grated
For the Creamy Maple-Dijon Dressing:
- ⅓ Cup Olive Oil
- 1 Lemon juiced
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1 Large Shallot
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
- Toss the cooled rice with the soy sauce and sesame oil.
- Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
- Next, prepare the salad. Wash the brussels sprouts and use a mandolin or a food processor to shred them into pieces.
- Then, add them to a large bowl alongside the rest of the salad ingredients (the dried cranberries, raw walnuts, red onion, honey crisp apples, and parmesan cheese). Set the bowl aside.
- Once the crispy rice is done, remove it from the oven and allow it to cool.
- Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, lemon, maple syrup, dijon mustard, shallot, kosher salt, and ground black pepper) to a blender and blend until smooth and creamy.
- Add the crispy rice to the salad, followed by the dressing, then toss to fully combine.
- Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
My family loved this! Next time I will use food processor for the brussel sprouts, the mandolin took way too long. I’ll also cook the rice earlier in the day to speed up dinner time.
This was a delicious salad BUT the rice was so crispy and hard that my husband broke a tooth on it. We used long grain brown rice, and I cooked it for 10 minutes per side, less than called for. It tasted great but I won’t make it again without serious modifications.
I made this for Thanksgiving and it was an absolute hit!!! I have over 35 people for thanksgiving and EVERYONE loved this, from teenagers to the 70+ crowd. I made a few modifications to make my life easy (because I am always short of time when cooking or so many people!) I used the precut. pre-packaged Cruciferous Crunch Collection from Trader Joes (has Kale, Brussels sprout, Broccoli, Green and red cabbage) and it worked great! Highly recommend!!!
I am so happy you and your family enjoyed it, Anisha! Thank you so much for your review!