This post may contain affiliate links.
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 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:
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
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.
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.
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.
Recipe FAQ
You will want to look for small but firm, green sprouts with leaves that are tightly packed. Avoid the yellowish sprouts as they can be bitter.
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.
More Slaw Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
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:
- 1/2 of a 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
Instructions
- Add the brussels sprouts, dried cranberries, almonds and parsley to a big mixing bowl. Mix well.
- In a small mixing bowl or salad dressing jar mix together the lemon juice, garlic, honey, mustard, salt and pepper and mix well.
- Pour the dressing over the salad and gently toss. Let sit for 20-30 minutes to let the flavors meld together.
- Serve with fresh Parmesan on the side and lemon slices.
Notes
- 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.
- You can often find pre-shaved or pre-cut brussels sprouts in the produce section of your grocery store to save time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
