Brussels Sprouts Slaw
Brussels Sprouts Slaw is a delicious combination of shredded Brussels sprouts, crisp cabbage, fresh herbs, and a light and tangy dressing.
Brussels Sprouts Slaw Recipe
There are so many fun things about this sprouts salad! Aside from the all the greens being super healthy, it’s the perfect side dish, or main dish if you’re like me, for any occasion.
This recipe sticks with basic ingredients, which are so delicious on their own, but easily customized with your favorite salad add ins.
Try different toasted nuts like almonds or pecans. Add in some dried cranberries or golden raisins for an additional tart flavor.
Of all the shaved Brussels sprouts recipes out there, this one is my favorite!
But if you are looking for more, I love this sprouts and apple salad, these roasted sprouts and carrots, these pan seared sprouts with bacon, and even these pickled Brussels sprouts.
Want some as an appetizer? These air fryer sprouts are crispy and eat like potato chips and fries,or try this Longhorn Steakhouse sprouts appetizer with a tangy sauce.
Ingredients Needed
Brussels sprouts – Make sure and get bright green sprouts with tight leaves. Shave them on a grater or make very thin slices with a sharp knife.
Green cabbage – Get a head with tight leaves or buy a bag of the pre-shredded for easier meal prep. I like purple cabbage in this too.
Nuts – Pistachios are great but feel free to substitute pumpkin seeds or toasted pecans. Sliced almonds will work well too.
Fresh herbs – Cilantro, mint.
Dressing – Olive oil, lime juice, coriander, sugar, salt, black pepper.
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How to Make Brussels Sprouts Slaw
First: Shred or shave the raw Brussels sprouts and the cabbage if not already done so. Set aside in a large bowl.
Second: In a dressing container or small bowl whisk the olive oil, apple cider vinegar, sugar, lime juice, coriander, and salt and pepper. Whisk or stir to combine evenly.
Third: Roughly chop the fresh mint and cilantro. Add to the cabbage and sprouts.
Fourth: Add the dressing to the greens, tossing to combine the dressing evenly. Refrigerate until ready to serve. Enjoy!
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long does it last?
Store any leftovers in the fridge, in an airtight container, for 3-4 days. Just be sure to give it a quick toss before enjoying the leftovers.
Can I freeze it?
I do not recommend freezing this slaw. If frozen, the slaw will be very watery when you thaw it as the greens will wilt.
What is the best way to shred Brussels Sprouts?
The easiest way is with a food processor, especially if you have a large amount. But you can use a mandoline slicer or a sharp knife.
How do you know if Brussels Sprouts have gone bad?
They will start to have a sulfur smell to them and will be sour to the taste. Be sure to check the expiration date on any bagged sprouts.
Tips for No Leftovers
- Buy green cabbage already shredded fine in the produce section if you don’t want to buy a full head.
- Try purple cabbage for more color.
- If you don’t have apple cider vinegar, feel free to use balsamic vinegar. I like a white balsamic best!
- Add a tablespoon of honey mustard to the dressing for even more flavor.
- Toss in some dried cherries or cranberries for more texture and color.
- The longer the salad and dressing sit together, the more intense the flavor gets. Let sit at least an hour for best results.
- Use a food processor or mandoline slicer for easier shredding of the sprouts and cabbage.
- Flavor intensifies with time. Make a day ahead for best results.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This shaved Brussels Sprouts Slaw Recipe is the perfect side dish to any main dish or you can enjoy it on it’s own! Great for meal prep for the week too!
Brussels Sprouts Slaw
Ingredients
Brussels Sprouts Salad
- 1 pound Brussels sprouts shredded
- 8 ounces green cabbage shredded
- 1/4 cup fresh cilantro roughly chopped
- 1/4 cup fresh mint roughly chopped
- 1/2 cup shelled pistachios roughly chopped
Slaw Dressing
- 1/4 cup apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground coriander optional
- juice of 1 lime
- salt and pepper to season
Instructions
- In a large bowl combine shredded Brussels sprouts, cabbage, cilantro, mint, and pistachios.
- In a small bowl whisk together apple cider vinegar, olive oil, sugar, coriander, and lime juice. Add salt and pepper to taste.
- Toss Brussels sprout mixture with dressing until fully combined. Refrigerate until ready to serve.
- Give slaw a toss before serving
Notes
- Buy green cabbage already shredded fine in the produce section if you don’t want to buy a full head.
- Try purple cabbage for a change of vibrant colors.
- If you don’t have apple cider vinegar, feel free to use balsamic vinegar. I like a white balsamic best!
- Add a tablespoon of honey mustard to the dressing for even more flavor.
- Toss in some dried cherries or cranberries for more texture and color.
- The longer the salad and dressing sit together, the more intense the flavor gets. Let sit at least an hour for best results.
- Use a food processor or mandoline slicer for easier shredding of the sprouts and cabbage.
- Flavor intensifies with time. Make a day ahead for more robust flavor.
Nutrition
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