Brussels Sprout Slaw

If you love sprouts, then you have to try my Brussels Sprout Slaw recipe which combines shredded brussels sprouts with dried cranberries, crunchy almonds and freshly chopped parsley. This simple slaw is mixed with a lemony dressing. The entire dish takes minutes to prepare and is a great side dish for a weeknight meals or the holidays. 

Slaws are a healthy and delicious side dish to add to your meals. I love adding this Brussels Sprout Slaw to our menu.

A slaw is really simple to pull together and there is no end to what you can add to this simple salad.

I’ve opted to swap the more regular cabbage for brussels sprouts as they have great flavor and crunch which works really well with the lemony garlic slaw dressing.

What I love about slaws is that you can make them ahead of time and store them in the refrigerator until you are ready to serve them.

In fact slaw tastes better after sitting in the fridge for a few hours to let all of the flavors meld together. 

Slaws make the ideal side dish for your backyard BBQ with friends and family, an addition to the holidays or toppings on tacos or pulled pork sandwiches. 

If you love a fresh tasting slaw, then try my Vegan Caribbean Coleslaw, Easy Broccoli Slaw,  Healthy Coleslaw, Mexican Coleslaw and this Easy Mango Cabbage Coleslaw.

Recipe Ingredients You’ll Need:

Coleslaw Mix:

• Brussels Sprouts: I used raw brussels sprouts which I’ve trimmed and shaved, in place of typical cabbage that you find in slaw. You can buy prepackaged shaved Brussels sprouts as a time-saver.  
• Cranberries: Some dried cranberries add a touch of sweetness but you could try adding dried raisins or dried chopped apricots.
• Nuts: I’ve opted for sliced almonds which add great crunch and texture, but pecans and walnuts would work equally well too.
• Fresh Herbs: Chopped parsley adds a burst of fresh herb flavor, but you can add in other fresh herbs like mint, basil or cilantro.

Salad Dressing:

• Acid: The acidity for this salad dressing comes from the juice and zest of half a lemon. You could also use lime.
• Oil: I like to use extra virgin olive oil in the salad dressing as it has a great nutty flavor.
• Garlic: The dressing is flavored with 3 cloves of minced garlic. Fresh garlic is the best, although you could use garlic puree at a push.
• Honey: A teaspoon of honey adds a touch of sweetness to the salad dressing, you could swap the honey for maple syrup.
• Mustard: Whole grain mustard adds flavor to the salad dressing. You could also use Dijon mustard, but avoid yellow mustard as it has too strong a flavor and will overpower the other flavors in the dressing.

How to Make the Brussels Sprout Slaw

Step 1: Prepare the Slaw Mix: Place the brussel sprouts, dried cranberries, almonds and parsley to a large mixing bowl and stir to combine.

Step 2: Prepare the Salad Dressing: In a small mixing bowl, or salad dressing jar, mix together the lemon juice, garlic, honey, mustard, salt and pepper and mix until well combined.

Step 3: Finish the Slaw: When ready to serve, pour the dressing over the brussels sprouts slaw and gently toss. Serve with freshly grated Parmesan cheese and some lemon slices on the side.

Recipe Tips and Modifications

• Toast the almonds before adding them to the slaw mix if time allows. Toasting the almonds gives them a richer, toasty flavor and also makes them extra crunchy which adds to the texture of the salad.
• Mix things up as this is a versatile salad recipe, swap the nuts for some seeds like pumpkin seeds or sunflower seeds.
• Add in other fruit and vegetables, for example stir through some dried cherries, green apple, pomegranate seeds, thinly sliced red onion, shredded carrot or sliced sugar snap peas.
• Store the leftover slaw in an airtight container in the refrigerator for up to 5 days.
• Cheese is a nice addition. Try feta, goat cheese, Parmesan cheese or shredded mozzarella. 

How to Serve Brussels Sprout Slaw

• This easy brussels sprout slaw is quick to make and compliments almost any meal that you add it to. Try it with my Herb Butter Roasted Turkey for a great Thanksgiving side. I also works a treat with my Slow Cooker Mediterranean Whole Chicken.
• Tasty lemony slaw also works a treat with fish, try it with my Baked Cod with Lemon  or my Baked Parmesan Fish Sticks.
• I especially love using this slaw recipe in these Easy Cod Fish Tacos, Southwest Breakfast Egg Tacos, Slow Cooker Shredded Beef Tacos, on top of veggie burgers or in these Slow Cooker Cuban Pork Rice Bowls. 

Recipe FAQ

Storage Tips

You can store this brussels sprout slaw in an airtight container for up to 3 days. It will soften over time and won’t be as crunchy and fresh.

Other Brussels Sprout Recipes to Try:

• SHAVED BRUSSELS SPROUT SALAD
• BRUSSELS SPROUT, APPLE & GOAT CHEESE SALAD
• SHAVED BRUSSELS SPROUT SALAD WITH APPLE & POMEGRANATE
• ROASTED BRUSSELS SPROUTS WITH BACON
• ROASTED BALSAMIC BRUSSELS SPROUTS
• BRUSSELS SPROUTS WITH CRANBERRIES
• LEMON GARLIC ROASTED BRUSSELS SPROUTS