If you’re searching for a salad that transforms humble veggies into something utterly crave-worthy, look no further than Brussels Sprout Slaw. This vibrant, crunchy dish is far from ordinary, marrying shredded Brussels sprouts with sweet carrots, pops of dried cranberries, toasty almonds, and a tangy, creamy dressing you’ll want to drizzle on everything. Whether you need a crowd-pleasing side, a hearty lunch prep, or a bright companion for grilled fare, Brussels Sprout Slaw delivers on all fronts with flavor, color, and serious crunch.

Brussels Sprout Slaw Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its crisp, fresh produce and pantry staples that come together in minutes. Each ingredient plays a starring role, adding crunch, tang, or a hint of sweetness to give Brussels Sprout Slaw its unforgettable character.

Brussels sprouts (4 cups, shredded): The crunchy base of the slaw, bringing a mild, nutty flavor and loads of texture.
Carrots (1/2 cup, shredded): For a splash of color and natural sweetness, shredded carrots shine in every bite.
Red onion (1/4 cup, thinly sliced): Adds just the right hint of sharpness and pretty purple ribbons.
Toasted almonds or sunflower seeds (1/3 cup, chopped): Bringing toasty, satisfying crunch and subtle richness—choose your favorite!
Dried cranberries (1/4 cup): These create delightful chewy, tart bits that balance the creamy dressing.
Mayonnaise (1/3 cup): The classic choice for a lusciously smooth slaw dressing, or swap half for Greek yogurt to lighten it up.
Dijon mustard (1 tablespoon): Mustard wakes up the flavor of the dressing and brings a gentle kick.
Apple cider vinegar (1 tablespoon): For essential brightness—this tangy vinegar ties the whole slaw together.
Honey or maple syrup (1 tablespoon): Just a touch of sweetness to round out all the textures and tastes.
Sea salt (1/2 teaspoon): Enhances every ingredient and brings the flavors into balance.
Freshly ground black pepper (1/4 teaspoon): For a peppery finish that perks up the whole bowl.

How to Make Brussels Sprout Slaw

Step 1: Toss the Veggies and Mix-Ins

Start by grabbing a large mixing bowl. Add your shredded Brussels sprouts, carrots, thinly sliced red onion, toasted almonds or sunflower seeds, and dried cranberries. Gently toss them together with your hands or tongs to get an even distribution—every bite should land some crunch, color, and zing!

Step 2: Whisk the Creamy Dressing

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey (or maple syrup), sea salt, and black pepper. Aim for a smooth, creamy mixture with no lumps. Taste and see if it’s just right; feel free to adjust with a pinch more mustard or honey to suit your taste buds.

Step 3: Combine and Coat

Now comes the fun: pour the dressing over the Brussels Sprout Slaw mixture in your big bowl. Using tongs or two large spoons, gently toss everything together, ensuring that every shred and nut is kissed by that flavorful dressing.

Step 4: Chill and Meld the Flavors

Pop the slaw into the refrigerator for at least 20 minutes. This short rest allows the flavors to mingle and the Brussels sprouts to slightly soften, resulting in the absolute best texture. When ready to serve, toss once more and adjust seasoning with a pinch of salt or an extra squeeze of lemon juice if you like a brighter flavor.

How to Serve Brussels Sprout Slaw

Garnishes

Top your Brussels Sprout Slaw with a shower of extra toasted nuts or seeds for added crunch. Some shaved Parmesan, fresh parsley, or a sprinkle of lemon zest will do wonders for both flavor and presentation—making the dish feel extra special.

Side Dishes

This slaw is so versatile! Serve it as a fresh, crunchy side for grilled chicken, salmon, or BBQ tofu. It shines next to sandwiches, burgers, or even as part of a festive holiday spread, offering a welcome break from heavier dishes.

Creative Ways to Present

Turn Brussels Sprout Slaw into a complete meal by piling it into grain bowls with quinoa and roasted chickpeas, spooning it into tacos, or using it to top sliders for a punch of texture. It also looks gorgeous served in a colorful platter or layered in mason jars for picnic lunches.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brussels Sprout Slaw in an airtight container in the fridge, where it stays fresh for up to 3 days. The flavors get even more delicious as they marinate, making it ideal for meal prepping ahead.

Freezing

While many slaws don’t take well to freezing thanks to their fresh-crisp veggies, this Brussels Sprout Slaw is no exception. Freezing will compromise the texture, so it’s best enjoyed fresh or refrigerated.

Reheating

No need to reheat! Brussels Sprout Slaw is best served chilled or at room temperature, so you can enjoy straight from the fridge or after a brief rest on the counter.

FAQs

Can I use pre-shredded Brussels sprouts?

Absolutely! Pre-shredded Brussels sprouts from the produce section make this Brussels Sprout Slaw even speedier, perfect for busy nights or easy prep.

Is there a vegan version of this slaw?

Yes—simply use vegan mayonnaise and maple syrup instead of honey to make the Brussels Sprout Slaw entirely plant-based and vegan-friendly.

What’s the best way to shred Brussels sprouts?

A food processor with a shredding blade works wonders for speed, but you can also use a sharp knife or mandoline for thin, even slices.

Can I make this recipe nut-free?

Definitely! Swap the almonds for sunflower seeds or pumpkin seeds to keep your Brussels Sprout Slaw nut-free and still full of crunch.

How far ahead can I make this slaw?

You can make Brussels Sprout Slaw up to two days in advance. Just give it a good toss before serving and add any delicate toppings like nuts or seeds right before eating for the best texture.

Final Thoughts

This Brussels Sprout Slaw is a guaranteed crowd-pleaser, balancing freshness, crunch, and a hint of sweetness in every bite. I can’t wait for you to try it yourself—give it a spot at your next meal or gathering and watch it disappear faster than you’d ever expect!

Brussels Sprout Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 14 reviews

Author: Emma
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Gluten-Free, Vegetarian

Print Recipe

Description

Crunchy and flavorful, this Brussels Sprout Slaw is a refreshing twist on traditional coleslaw. Packed with shredded Brussels sprouts, sweet dried cranberries, and crunchy almonds, all tossed in a tangy dressing, this salad is a perfect side dish for any occasion.

Ingredients

Scale

Brussels Sprout Slaw:

4 cups shredded Brussels sprouts
1/2 cup shredded carrots
1/4 cup thinly sliced red onion
1/3 cup chopped toasted almonds or sunflower seeds
1/4 cup dried cranberries

Dressing:

1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

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Instructions

Prepare the Slaw: In a large bowl, combine the shredded Brussels sprouts, carrots, red onion, almonds, and dried cranberries.
Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
Combine: Pour the dressing over the slaw and toss until everything is evenly coated.
Chill: Refrigerate for at least 20 minutes before serving to let the flavors meld.
Serve: Toss again before serving and adjust seasoning if needed.

Notes

For a lighter option, you can substitute half of the mayonnaise with plain Greek yogurt.
This slaw keeps well in the fridge for up to 3 days and is great for meal prep or as a side for grilled meats.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-Cook
Cuisine: American