Creamy Brussels Sprouts Slaw
Updated Oct 28, 2025
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This creamy Brussels sprouts slaw is crisp, fresh, and tossed with a tangy dressing that brings out the best in shaved sprouts. A perfect make-ahead side for holiday meals, potlucks, and simple weeknight dinners.
If you’re looking for a fresh, crunchy side dish that doesn’t ask too much of you, this creamy Brussels sprouts slaw is ready to jump in and save the day.
Shredded Brussels sprouts hold their shape and texture really well, which means this slaw stays crisp even when dressed ahead of time (a miracle when you are juggling multiple dishes!). The creamy tang of the dressing balances the sprouts’ earthiness, making this an easy, dependable side for holiday spreads, potlucks, or any dinner that needs something sprightly and green on the plate.
Here is how to shred Brussels sprouts (3 ways!)! Even though most of us think of Brussels sprouts for the holidays, this would make a fantastic dish for a picnic. It’s a very portable twist on a classic coleslaw. I find it’s great for the days after Thanksgiving when you still might have family to feed but much less energy to cook — try it with Leftover Turkey Hash or Turkey Reuben Sandwiches.
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Ingredients
The ingredients for this Brussels sprouts salad recipe may be in your kitchen already.
- Brussels sprouts – Sliced and then roughly chopped. You can also buy thinly sliced Brussels sprouts and then just give them a rough chop with a heavy knife on a cutting board.
- Mayonnaise – One time, I was making this and was out of mayo (which almost never happens) and used sour cream instead. Differently creamy and yummy.
- Olive oil – Makes a great base for the salad dressing.
- Dijon mustard – Adds spiciness that cuts through the creamy dressing.
- Lime juice – A little acidity is essential to make this salad bright and fresh.
- Orange juice – Balances out the acidity with a touch of bright sweetness.
- Honey – Another element of sweetness.
- Red onion – If raw onion is too abrasive for you, try soaking the diced onion in cold water.
- Salt and pepper – To taste.
- Parmesan cheese – Add some extra Parmesan on top for a nice presentation.
- Dried cranberries or cherries – These are optional, but I find a little bit of sweet dried fruit is always a pleasant surprise!
- Pumpkin seeds – Also optional, but they add some needed crunch and a nutty flavor, which you don’t want to miss out on.
How to Make Creamy Brussels Sprouts Slaw
- Shred the Brussels sprouts: Shred the Brussels sprouts either with a sharp knife, a food processor, or a mandoline and place them into a large bowl.
- Make the dressing: In a small bowl, combine the mayonnaise, olive oil, mustard, lime juice, orange juice, honey, red onion, salt, and pepper. It will combine into a beautifully thick and creamy dressing.
- Dress the salad: Pour the dressing over the Brussels sprouts and toss to coat. If making ahead, stop here and refrigerate until serving.
- Finish the salad: Add the Parmesan, dried cranberries, and pumpkin seeds and toss again. Transfer to a serving bowl.
FAQs
Yes, you can eat raw Brussels sprouts. They are delicious when raw, but they can also be a little dense and hard to eat unless sliced thinly. Brussels sprouts have a hard core, so when using them raw, try to shred them finely and make sure the core has been cut into small pieces. Enjoy your shredded Brussels sprouts in this slaw or in a salad with pecorino and apple.
Brussels sprouts are a great alternative to lettuce in salads. While sprouts have a few more calories, they also contain more vitamins and nutrients. According to Foodstruct.com, they contain significant amounts of vitamins C and B1 and fiber. While both vegetables are healthy in different ways, Brussels sprouts can make a more hearty and nutritious salad.
Make Ahead Brussels Sprouts Slaw
This is a great make-ahead salad recipe since the Brussels sprouts can stand up to the creamy dressing without wilting. You could make this Brussels sprouts coleslaw up to a day ahead of time, in fact. But wait to toss in the dried cherries or cranberries and the pumpkin seeds just before serving so they retain their chew and crunch, respectively.
What to Serve With Creamy Brussels Sprouts Slaw
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Brussels Sprouts Slaw
Ingredients
- 1 pound Brussels sprouts (sliced and then roughly chopped; see Note)
- ¼ cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- ½ cup small diced red onion
- Kosher salt and freshly ground black pepper (to taste)
- ½ cup finely grated Parmesan
- ½ cup dried cranberries or cherries (optional)
- ½ cup pumpkin seeds (optional)
Instructions
- Place the Brussels sprouts in a large bowl.
- In a small bowl or container, combine the mayonnaise, olive oil, mustard, lime juice, orange juice, honey, red onion, salt, and pepper.
- Pour the dressing over the Brussels sprouts and toss to combine well. Add the Parmesan, dried cranberries and pumpkin seeds and toss again. Transfer to a serving bowl.
Can I thaw out a package of frozen Brussel sprouts and use them for the recipe?
I don’t think that would work all that well, but in a pinch you could try it! I feel like it might be a little soggy.
Easy & Delicious !
I accidentally made it without the mayonnaise and I didn’t miss it at all.
Will definitely make this recipe again.
I was.so happy to stumble across this recipe, Thank you Katie. I can never seem to use up a whole cabbage between my wife and I so this Brussels Sprouts Cole Slaw is perfect for us! It is so delicious! I substituted a teaspoon of allple cider.vinegar for tje orange juice, and am planning on serving it (minus the.rasims and pepitas) on a bed of quinoa and some crispy shrimps and scallops on top!
yum!
Love love love, my new favorite!
Fantastic recipe! Makes quite a bit, too. Would make a great potluck dish. Thanks for the recipe!