Looking for a fresh, crunchy, and totally unexpected salad? This raw radicchio and Brussels sprout salad with a creamy cashew dressing is a true game-changer—bold in flavor, packed with nutrients, and ready in under 15 minutes. It’s a detox-friendly dish that’s as gorgeous as it is delicious.

Radicchio and Brussels sprout salad

It’s plant-based, gluten-free, and loaded with fiber, antioxidants, and healthy fats. I love serving it for brunch, a light lunch, or even as a starter when entertaining. It always gets compliments—and curiosity!

A unique raw salad you probably never tried before !

Yes, you read that right : raw Brussels sprouts!

When finely shredded, they’re surprisingly tender and have a mild, slightly sweet flavor—nothing like the bitter sprouts we all knew from childhood dinners. Paired with vibrant radicchio, creamy avocado, and a luscious cashew dressing, this salad hits every flavor note: bitter, sweet, tangy, and nutty.

Why you’ll love this raw salad

  • 100% raw and plant-based
  • Crunchy and creamy texture
  • Stunning colors from radicchio
  • 15 minutes prep (if your dressing is ready)
  • Detox-friendly and anti-inflammatory

Flavor balanced as its best

Radicchio brings that bold, beautiful purple-red hue and a gentle bitterness that pairs wonderfully with sweet elements like honey or maple syrup. The creamy cashew dressing ties everything together—rich and silky without being heavy. You can prep a jar of it ahead of time and store it in the fridge for up to a week—it’s also great drizzled over roasted veggies or grain bowls.

Ingredients highlights for this radicchio and Brussels sprout salad

  • Brussels sprouts (raw + shredded): Mild, crunchy, and surprisingly sweet when raw
  • Radicchio: Adds color, antioxidants, and a lovely bitter edge
  • Avocado: Creamy texture + healthy fats
  • Cashew dressing: A dairy-free dream! Sweetened naturally with honey or maple syrup
  • Optional toppings: Pomegranate seeds, crushed walnuts, or pumpkin seeds for extra crunch
Radicchio and Brussels sprout salad, raw and detox

The creamy cashew dressing that elevates every salad

Let’s talk about the real star of the show: this unbelievably creamy cashew dressing. It’s rich, velvety, and bursting with flavor—yet made with just a few simple ingredients. It brings the bitterness of radicchio and the crunch of raw Brussels sprouts into perfect harmony.

And the best part? It’s vegan, dairy-free, oil-free, and made in minutes. This dressing turns any salad into a satisfying, gourmet dish you’ll crave again and again.

Just 3 Ingredients + Seasoning:

  • Soaked cashews – the base of the creaminess, packed with plant-based protein and healthy fats
  • Fresh lemon juice – adds brightness and zing
  • Dijon or whole grain mustard – for depth and a subtle kick
  • Water – to thin it out to the perfect pourable consistency
  • Sea salt + black pepper – to taste

How to Make It:

Just toss everything into a mini food processor and blend until silky smooth. You can adjust the water to make it as thick or as light as you like—whether you’re drizzling it or tossing it with shredded veggies.

Always soak your cashews for at least 4 hours (or quick-soak in hot water for 30 minutes) to achieve that ultra-smooth, creamy texture.

This cashew dressing is so versatile, you’ll want to use it on everything—grain bowls, roasted veggies, buddha bowls, or even as a dip.

Any other dressing ideas, that you can make easily in a whizz?

Try out my tahini dill dressing or my deliciously smooth raw mayo. Wonderful addition to any healthy and tasty lifestyle.

Top Tip about cashews

Cashews are naturally sweet, creamy, and incredibly versatile — a must-have for every plant-based kitchen! When soaked for at least 3 hours (or overnight for best results), they blend into a silky smooth cream that works beautifully for sauces, dressings, dips, or even desserts.

Cashews are known to be a great source of healthy fats, plant-based protein, and essential nutrients like magnesium, iron, and B vitamins. Plus, they’re rich in antioxidants and provide a steady energy boost — making them perfect for everything from salads to smoothies.

Keep raw cashews in a glass airtight container for freshness. Want a crunchy snack? Simply roast them in the oven at 180°C (350°F) for 8 to 10 minutes. They’re delicious, satisfying, and way healthier than most packaged snacks!

Healthy raw radicchio and Brussels sprout salad and…

Crunchy, flavor-balanced, creamy and beautifully colorful.

– Healthy greetings from Laetitia –

An Easy radicchio salad recipe with brussels sprouts and a vegan cashew dressing.
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Yield: 3 people

Raw radicchio and Brussels sprout salad

A crunchy salad with a so tasty dressing ! I love it for summer days, to share with friends or by the pool ! Save it now !

Ingredients
 

SALAD

  • 1 medium iceberg salad
  • 1 small radicchio salad
  • 5-7 brussels sprouts
  • 1 avocado, diced
  • 3-4 red radishes, sliced

DRESSING

  • cup cashews, soaked, (in hot water for 2 hours or in regular water for at least 4 hours)
  • ¾ cup water
  • ¼ cup fresh lemon juice
  • 1 ½ tsp Dijon mustard
  • ¾ tsp honey, (or maple syrup if you are vegan)
  • Himalayan salt and fresh ground pepper to taste

Instructions
 

DRESSING

  • Soak cashews in water for at least 4 hours (or 2 hours in hot water).
  • Rinse cashews and pour them with 3/4 cup of fresh water into a medium (or high speed) blender along with lemon juice, mustard, honey, salt and pepper.
  • Blend until very smooth. Add more water if needed.

SALAD

  • Shred very finely the brussels sprouts, the iceberg and the radicchio. Put them in a large bowl.
  • Chop the radishes. Stir them into the salad bowl.
  • Cut the avocado in cube and add to the bowl.
  • Mix the salad, add the dressing and serve immediately !
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!