Brussels Sprout Coleslaw Recipe

This Brussels Sprout Coleslaw recipe is a crisp and refreshing side dish made with shredded Brussels sprouts, tangy dressing, and crunchy mix-ins for the perfect balance of flavor and texture. It’s a healthy, easy-to-make coleslaw that pairs beautifully with BBQ, sandwiches, or holiday meals.

If you’re looking for a fresh twist on a classic coleslaw recipe, this Brussels Sprout Coleslaw is the perfect side dish. It’s packed with raw vegetables, tossed in a zesty mustard dressing, and full of the crunchy texture that makes your taste buds come alive.

Why You’ll Love This Brussels Sprout Slaw

Fresh Flavor Upgrade – Made with shredded Brussels sprouts instead of just cabbage, this coleslaw has a lighter, fresher flavor than classic coleslaw.

Nutritious and Full of Vitamin C – Packed with cruciferous vegetables like raw Brussels sprouts, it’s a healthy side dish that delivers extra nutrition.

Quick and Easy Prep – Shave the sprouts with a sharp knife, slicing blade, or food processor in minutes for a salad recipe that pairs perfectly with tacos, BBQ, and more.

Ingredients for Brussels Sprout Coleslaw

This recipe is all about mixing crisp raw sprouts with colorful veggies and a tangy mustard dressing. You’ll find everything at your local grocery store:

• Base vegetables: shaved Brussels sprouts, red cabbage, and shredded carrots (sub green cabbage or Napa cabbage if you prefer).
• Crunchy add-ins: diced red pepper, thin slices of jalapeño, spring onions or green onions, and minced cilantro. You can even add raw red onion for extra bite.
• Optional extras for extra crunch: nutty sunflower seeds, hemp seeds, parmesan cheese, blue cheese crumbles, or dried cherries.
• Dressing ingredients: olive oil, lime juice, lemon juice, white wine vinegar (or apple cider vinegar), Dijon mustard (or half mayo and half sour cream if you like creamy dressing). Add celery seeds, agave syrup, or a spoonful of mayo to the coleslaw mix for more sweetness or tang.

Think of this as a flexible cabbage recipe—you can easily swap items for what you already have on your cutting board.

How to Make Brussels Sprout Coleslaw

Making Brussels sprouts coleslaw is simple, and the extra step of shaving the sprouts makes all the difference:

1. Prep the veggies – On a cutting board, shred or shave your Brussels sprouts into thin strips with a sharp knife, food processor, or slicing blade. Discard the tough stems. Add them to a large mixing bowl.
2. Mix the slaw – In the large bowl, combine shredded sprouts, red cabbage, carrots, red pepper, jalapeño, cilantro, and spring onions. Toss until evenly combined.
3. Make the dressing – In a separate bowl, whisk together olive oil, vinegar, lemon juice, lime juice, and Dijon mustard until emulsified. For a creamy dressing recipe, stir in sour cream or half mayo.
4. Combine and season – Pour the dressing over the vegetables and toss well. Season with salt and pepper to taste.

This coleslaw recipe is ready to enjoy right away, but letting it sit for a couple of hours will help the flavors come together.

Serving Suggestions

Here’s the Serving Suggestions section rewritten into bulleted topics with bolded headers:

• Taco Night Favorite – Serve alongside salmon tacos or blackened mahi mahi for a fresh, crunchy contrast.
• BBQ & Sandwich Side – A perfect addition to oven baked BBQ chicken, leftover ham sandwiches, or smoked pulled pork.
• Quick Lunch Option – Tuck it into wraps for an easy next-day meal with lots of crunch.
• Flavor Pairings – The nutty flavor of shredded Brussels sprouts pairs beautifully with creamy dressing or sharp toppings like blue cheese.

Tips and Variations

• For vegan coleslaw: skip the mayo and dairy, stick with olive oil and Dijon mustard for a lighter dressing.
• Add-ins for extra crunch: hemp seeds, nutty sunflower seeds, or even parmesan cheese.
• Sweet and savory twist: dried cherries or cranberries add balance to the mustard dressing.
• Make it creamy: add half mayo, sour cream, or even a drizzle of creamy dressing for a mayo coleslaw feel.
• Flavor swaps: Try apple cider vinegar instead of white wine vinegar, or toss in celery seeds for a classic coleslaw vibe.

If it’s your first time working with raw brussels sprouts, don’t worry—thin slices and small pieces make them taste milder than you’d expect.

Storage and Make-Ahead Instructions

This Brussels sprouts coleslaw holds up well thanks to the hearty shredded sprouts. Store leftovers in an airtight container in the fridge. The coleslaw will keep for 2–3 days, though the best crunch is within the first day. If you’re making a big batch ahead of time, you can prep the shredded vegetables in advance and keep the mustard dressing separate until you’re ready to serve. That way, your coleslaw has maximum extra crunch when it hits the table.

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Keto Cajun Coleslaw

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