Brussels Sprout Crunchy Salad Topper
This crunchy vegan salad topper is so satisfying. It adds a brilliant flavour and texture to a variety of dishes!
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Just when you though the humble Brussels sprout couldn’t get more trendy, we’ve gone and turned it into a spicy, crunchy topping to sprinkle over a bright and healthy salad!
With warming paprika and nutty cashews and pumpkin seeds, this salad topper is wonderful on a winter salad, and equally as delicious atop a steamy bowl of soup or pasta.
It takes a while to dehydrate, but the actual preparation time is minimal, and you’ll be left with a big batch of crunchy salad topper to spice up your meals all week!
Which meals can I serve this crunchy salad topper with?
This satisfying Brussels sprout mixture goes really well with wintery flavours, so a salad with roasted butternut squash, beetroot, chicory and other seasonal vegetables is perfect to pair with this topping.
It adds a lot of flavour and texture, so it makes an ideal topping for a simple salad at any time of year.
Brussels sprout crunchy salad topper also goes well with soups, particularly one made with root vegetables like parsnips. It would also add a delicious new dimension to a butternut mac ‘n’ cheese or similar creamy pasta dish.
How do I dehydrate foods?
The best way to dehydrate foods is with a dehydrator. These machines make it easy to dehydrate foods as you can just pop your ingredients in spread out on a tray and leave the dehydrator to do its thing.
You could also dehydrate with a conventional oven, but this often involves cooking for a long time with the oven door propped open, which isn’t convenient or energy-efficient!
If you don’t have a dehydrator and don’t fancy buying a whole machine for just one function, never fear! Some multifunction airfryers will be able to help you with this recipe, as well as being able to help you save time, energy, and even washing up with plenty of other cooking methods! Among others, the Ninja Foodi and Tower XpressPro Combo have dehydrator functions as well as being able to fry, bake, grill, roast and more.
Prep Time: 10 minutes (plus 6 hours to dehydrate)
Servings: 8
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 37.5 37.5 g Brussels sprouts, trimmed and washed
- 8.125 8.125 g pumpkin seeds
- 9.375 9.375 g cashews
- 0.5 0.5 tbsp nutritional yeast
- 0.375 0.375 tbsp tamari
- 0.125 0.125 tbsp olive oil
- 0.25 0.25 tsp smoked paprika
- 0.125 0.125 tsp sea salt flakes
- 0.0625 0.0625 tsp black pepper
Method
- Add the Brussels sprouts to a food processor and pulse a few times to roughly shred them. Add the cashews and pulse again to chop roughly.
- Scrape the mixture into a mixing bowl and add in the remaining ingredients. Mix well to thoroughly combine.
- Spoon the mixture onto dehydrator trays, lined with teflex sheets, and spread out in single, even layers
- Dehydrate until crispy (this will take around 6 hours). Store in an airtight container for up to two weeks.
Nutritional information per serving (64g): Calories 148, Fat 10g, Saturates 1.8g, Sugars 2.4g, Salt 0.83g
Why not sprinkle your salad topper on this delicious Kale and Cannelini Bean Salad?
