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This is a great make-ahead salad since the Brussels sprouts can stand up to the creamy dressing without wilting. You could make this slaw 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.
Even though most of us think of Brussels sprouts for the holidays, this would make a killer dish for an amazing picnic. Very portable. 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.
Table of Contents
Even though most of us think of Brussels sprouts for the holidays, this would make a killer picnic dish.
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Ingredients
- Brussels sprouts – Sliced and then roughly chopped (see Note).
- 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 – 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 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.
How to Shred Brussels Sprouts
A food processor is great for shredding Brussels sprouts. The slicing and shredding blades in my food processor are seriously two of my best friends in the kitchen.
You can also 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.
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.
What to Serve With Creamy Brussels Sprouts Slaw
Soft Pumpkin Cookies
Easy Cornbread
Broccoli Orzo Salad
More Brussels Sprouts Salad Recipes
- Brussels Sprouts Three Ways
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- Crispy Brussels Sprouts Salad
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Creamy 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 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.
Notes
Nutrition
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!
yum!
Love love love, my new favorite!
Fantastic recipe! Makes quite a bit, too. Would make a great potluck dish. Thanks for the recipe!