Brussels Sprouts Slaw
Raw Brussels sprouts? Yes, absolutely. I’m a huge fan. They are completely delicious, but definitely have to be sliced very thinly or chopped well otherwise they are a bit dense.
Even though most of us think of Brussels sprouts for the holidays, this would make a killer picnic dish.Tweet This
You can easily buy thinly sliced Brussels sprouts, and then just give them a rough chop with a heavy knife on a cutting board. I have used the pre-sliced version, but in my more perfect world I like to start with whole Brussels sprouts, run them into the chute of my food processor and through the slicing blade. Then I dump them onto a cutting board and give them a rough chop with a knife.
The slicing and shredding blades in my food processor are seriously two of my best friends in the kitchen. The food processor itself may be my very best friend.
This is a great make ahead salad, since the Brussels sprouts can stand up to the creamy dressing without wilting. You could make this up to a day ahead of time, in fact, but then toss in the dried cherries or cranberries and the pumpkin seeds just before serving, so they retain their chew and crunch respectively.
Also, once I was making this, and was out of mayo (which almost never happens) and used sour cream instead. Differently creamy and yummy.
Even though most of us think of Brussels sprouts for the holidays, this would make a killer picnic dish. Very portable.
More Brussels Sprouts Salad Recipes:
- Brussels Sprouts Three Ways
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Cheesy Baked Brussels Sprouts
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
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Creamy Brussels Sprouts Slaw
- 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 pepper to taste
- ½ cup finely grated Parmesan
- ½ cup dried cranberries or cherries optional
- ½ cup pumpkin seeds optional
- 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, and 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Love love love, my new favorite!
Fantastic recipe! Makes quite a bit, too. Would make a great potluck dish. Thanks for the recipe!