Doctor up your fish taco night with the perfect spicy slaw recipe. Swap out classic cabbage for some shaved brussels instead for the perfect side dish, coleslaw or salad recipe.
One of my staple easy dinner recipes are these easy blackened mahi mahi fish taco bowls. They’re perfect for making a healthier, deconstructed buddha style bowl for dinner and this shaved brussel sprout coleslaw recipe was the perfect addition.
Traditional coleslaws or even my keto Cajun coleslaw require you to buy a large head of cabbage. While these recipes taste delicious, that’s so much extra cabbage that often gets wasted.
So instead, I swapped cabbage for brussels sprouts to make a shredded brussel sprouts style slaw instead. Crazy, I know!
I love this make ahead spicy brussel sprout salad so much I have even paired it with my crispy chicken quarters, with this adobo marinated flank steak, or even when I smoke a pork shoulder BBQ style too.
This recipe is extremely versatile, perfect for meal prep, packed with veggies and flavor, and lasts really nicely in the fridge without loosing texture or flavor.
Grab all the details and learn how to make this fish taco staple and how it can be used for so many other recipes too!
- 1 Large Bowl
- 1 Small Bowl
- Knife and Cutting Board (or Food Processor)
This recipe uses raw, uncooked brussel sprouts. Roasted brussel sprouts are great as a side, but not a good option for this recipe. Read through to learn more about the process of making a shaved brussel sprout dish, the other slaw ingredients, and how to use this for fish tacos and more!
What are shaved brussel sprouts?
It’s exactly what it sounds like! Thinly sliced, shredded pieces of brussel sprout. These little veggies are a part of the cabbage family and are made up of layered leaves than can easily be sliced into thin strips.
I can chop and slice through my sprouts fairly quickly with just a knife , but many people can do this much faster in a food processor with an attachment. Some stores even sell them pre-shaved as well if you want to make things even easier!
How do raw, shaved brussel sprouts taste?
I would only ever recommend eating a raw sprout if it was shaved. Why? If you tried eating a whole one right out of the bag it would be very dense and rubbery.
When they are shaved and sliced thin, the texture becomes more tender and easier to chew. It makes a great base for adding to slaws or for a make ahead salad because that waxier texture doesn’t lend to a soggy mess.
Making your fish taco slaw:
In a bowl combine:
- Shaved brussels
- Shredded Purple Cabbage
- Shredded or Julienned Carrots
- Green Onion
- Red Pepper
The most time consuming part of this recipe is literally chopping and dicing everything up. It’s also a great way to mix in other vegetables from your fridge you need to use up too (I definitely do this sometimes and no one knows the difference).
Mixing your slaw dressing:
I keep my dressing very simple and use the following ingredients:
- Extra Virgin Olive Oil
- Lemon Juice
- Lime Juice
- Dijon Mustard
- Salt and Pepper
- Touch of Honey (optional, omit if low carb/keto etc.)
Into a bowl, whisk your ingredients together. The Dijon mustard acts as a binder for the oil and citrus juice so it needs to be added. If you don’t like Dijon, add regular mustard instead or even a little mayo if you need to.
How to serve and store:
Once the veggies are prepped and the dressing is made, toss everything together in one large mixing bowl. This slaw can be used right away but always tastes best after its sat for a few hours in the fridge.
Store in an air tight container for up to a week in the fridge. The dressing will tend to sit at the bottom of the bowl, so give it a good stir whenever you take it out of the fridge and before serving again.
Easy Brussel Sprout Fish Taco Slaw Recipe
- 4 cups Shaved Brussel Sprouts
- 1/2 cup Red Cabbage shredded
- 1/2 cup Shredded Carrots
- 1 cup Red Pepper diced small
- 1 Jalapeno seeded diced small
- 1/2 cup Cilantro minced
- 3 Green Onion Stalks sliced thin
- 1/3 cup Olive Oil
- 1 tbsp. White Wine Vinegar
- 2 tbsp. Dijon Mustard or sub mayo
- 1 tbsp. Lime Juice
- 1 tbsp. Lemon Juice
- Salt and Pepper to taste
- Shred or shave your brussel sprouts with a knife or in a food processor. Discard any stems.
- In a bowl combine all your vegetables and mix them together.
- In a separate bowl, combine the olive oil, vinegar, lemon and lime juice and Dijon mustard together in a bowl. Whisk vigorously until the mixture emulsifies and pour over the slaw.