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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.
This Brussels Sprout Slaw takes 15 minutes to make: thinly shaved raw Brussels sprouts, dried cranberries, sliced almonds, and fresh parsley tossed in a bright lemon garlic olive oil dressing. Shave the sprouts, shake the dressing in a jar, toss, and let it rest 20 minutes so the sprouts soften just slightly and soak up all that lemon. The result is crunchy, tangy, a little sweet, and never soggy, because there’s no mayo. It’s my go-to side for Tuesday-night chicken or salmon and the make-ahead salad I bring to Thanksgiving.
What sets this one apart is the dressing. Lemon, garlic, and good olive oil is the backbone of Lebanese salads like tabbouleh and fattoush, and it’s the flavor I reach for first. Most Brussels sprout slaws lean on honey mustard or mayo. This one tastes fresher and lighter, and it holds up on a buffet table for hours. If you like brussels sprout salads you also should try this shaved brussels sprouts salad with almonds and Parmesan or this Brussels Sprout Apple Goat Cheese Salad. 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.
Why This Recipe Works
• Thin shaving = more dressing coverage. Paper-thin ribbons soak up the lemon and salt fast, so raw sprouts turn tender-crisp instead of tough.
• Acid and salt tame the bitterness. The 20-minute rest lets the lemon and salt soften the sprouts just enough and mellow that sharp cabbage-y bite.
• No mayo means it stays crunchy. An olive oil dressing won’t break down or turn watery, so this slaw holds for days in the fridge and is safer to leave out at a party.
Recipe Ingredients You’ll Need
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
For the Slaw:
- 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.
For the 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.
Ways to Modify This Brussels Sprout Slaw
- Lebanese-style: Add fresh mint and a pinch of sumac.
- Greek-style: Stir in feta, Kalamata olives, and oregano.
- Swap the fruit: Try pomegranate seeds, dried cherries, or green apple.
- Swap the nuts: Use pecans, walnuts, or pistachios. For nut-free, use pumpkin seeds.
- Make it a meal: Add chickpeas, grilled chicken, or cooked farro.
- Vegan: Use maple syrup instead of honey and skip the Parmesan.
- Kid-friendly: Use 2 garlic cloves and slice the sprouts extra thin.
How to Make the Brussels Sprout Slaw
Step 1: Build the slaw. Add the shaved Brussels sprouts, dried cranberries, almonds, and parsley to a large mixing bowl and toss to combine. (Making it ahead? Hold the almonds until serving.)
Step 2: Make the dressing. In a jar or small bowl, add the lemon juice and zest, olive oil, garlic, honey, mustard, salt, and pepper. Shake or whisk until it looks creamy and well blended.
Step 3: Toss and rest. Pour the dressing over the slaw and toss well, making sure every ribbon is coated. Let it sit for 20 to 30 minutes so the sprouts soften slightly and the flavors come together. Top with freshly grated Parmesan and serve with lemon wedges.
Recipe Tip: Add tangy pickled red onions to this slaw.
How to Shave Brussels Sprouts
The easiest way to shave Brussels sprouts is with a food processor fitted with the slicing disc. It takes about 2 minutes for a full pound. Here are your options:
- Food processor (fastest): Trim the stem ends, then feed the sprouts through the slicing disc. Pick out any unshredded chunks and slice them by hand.
- Knife (no special tools): Trim the stem, halve the sprout lengthwise, lay it cut side down, and slice as thinly as you can.
- Mandoline: Great for very thin ribbons. Hold the sprout by the stem end and always use the hand guard.
- Bagged pre-shaved sprouts: My busy-night shortcut. Pick out any thick stem pieces and pat them dry if they look damp.
Common Mistakes to Avoid
- Cutting the sprouts too thick. Thick chunks stay tough and bitter. Aim for thin ribbons, like shredded cabbage.
- Skipping the rest. Serving it right away gives you a sharper, chewier slaw. Twenty minutes makes a big difference.
- Adding almonds too early. If you’re making it ahead, hold the almonds until serving or they’ll go soft.
- Leaving in the stems. The tough core end doesn’t soften. Trim it before shaving.
- Using yellow mustard. It overpowers the lemon. Stick with whole grain or Dijon.
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 walnuts or pecans or 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.
- Mix in Cabbage like purple cabbage or green cabbage. To save time you can buy preshredded cabbage or a slaw mix to add.
- Brighten with Citrus like lemon juice or lemon zest or lime juice.
What to Serve with Brussels Sprout Slaw
- Pair this slaw with protein like Mediterranean Chicken, Balsamic Marinated Skirt Steak or this Greek Chicken with Tzatziki Orzo Salad.
- Seafood is a great pairing. We like this Baked Cod with Lemon, Baked Mediterranean Salmon or this Greek Shrimp recipe.
- Soup is another great thing to serve with this easy slaw recipe. I like serving it with this Moroccan Carrot Red Lentil Soup, Chicken Lentil Soup Recipe or this Lebanese Lentil Soup.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 3 days. The slaw softens over time but stays flavorful. My boys actually like it best on day two, piled onto a turkey sandwich.
Recipe FAQ
Yes. Raw Brussels sprouts are safe and crunchy, much like cabbage. Shaving them thin and letting them rest in an acidic dressing for 20 minutes softens their texture and mellows any bitterness.
I suggest using a very sharp knife, food processor or a mandolin to thinly slice the brussels sprouts. To save time you can even buy pre-sliced brussels sprouts in the produce section to save that step.
I suggest allowing the slaw to rest for 20-30 minutes to help the dressing soak in to the slaw. the This also helps the leaves of the brussels sprouts soften a bit.
Yes, you can make Brussels sprout slaw ahead of time, and it actually tastes better after sitting. Here’s my make-ahead timeline for holidays and meal prep:
Up to 3 days ahead: Shave the Brussels sprouts and store them in a zip-top bag with a paper towel.
Up to 5 days ahead: Make the dressing and refrigerate it in a jar. Let it sit at room temperature for 10 minutes and shake before using.
Up to 24 hours ahead: Toss the sprouts, cranberries, parsley, and dressing together.
Right before serving: Add the almonds and Parmesan.
Look for small to medium sprouts that are bright green, firm, and tightly closed. Skip any with yellow leaves or dark spots. Smaller sprouts are sweeter and more tender raw.
More Slaw Recipes
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Lemon Brussels Sprout Slaw
Ingredients
- 1 pound brussels sprouts, trimmed, shaved {or you can buy prepackaged shaved Brussels sprouts}
- 1/2 cup dried cranberries, {or try dried raisins or apricots}
- 1/2 cup sliced almonds, {or try pecans or walnuts}
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1 lemon, juiced and zested
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon honey
- 1/2 teaspoon whole grain mustard
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Parmesan cheese, freshly grated, for garnish
- Lemon wedges, for serving
Instructions
- Add the shaved Brussels sprouts, dried cranberries, almonds, and parsley to a large bowl and toss. (If making ahead, hold the almonds until serving.)
- In a jar or small bowl, combine the lemon juice and zest, olive oil, garlic, honey, mustard, salt, and pepper. Shake or whisk until well blended.
- Pour the dressing over the slaw and toss until evenly coated. Let rest for 20 to 30 minutes.
- Top with grated Parmesan and serve with lemon wedges.
Notes
- Shortcut: Pre-shaved Brussels sprouts are in the produce section of most grocery stores. Remove any thick stem pieces.
- Make-ahead: Shave sprouts up to 3 days ahead; make the dressing up to 5 days ahead. Toss up to 24 hours before serving and add the almonds last.
- Storage: Keeps up to 3 days in an airtight container in the fridge. It softens over time but stays flavorful.
- Kid-friendly tip: Start with 2 garlic cloves if you’re serving little ones. Raw garlic gets stronger as it sits.
- Dairy-free: Skip the Parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A simple but flavorful slaw!