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.

Course Salad

Cuisine American

Keyword brussels sprout coleslaw, Easy Brussel Sprout Fish Taco Slaw Recipe

Prep Time 15

Total Time 15

Servings Servings

Calories 82kcal

Author Bon Appeteach

Ingredients

Brussels Sprout Slaw

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

Coleslaw Dressing

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

Instructions

Shred the Sprouts: On a cutting board, shave or slice Brussels sprouts into thin strips using a sharp knife, food processor, or slicing blade. Discard stems and transfer shredded sprouts to a large mixing bowl.
Combine the Vegetables: Add shredded sprouts, red cabbage, carrots, red pepper, jalapeño, cilantro, and spring onions to the large bowl. Toss well.
Whisk the Dressing: In a separate bowl, whisk olive oil, vinegar, Dijon mustard, lemon juice, and lime juice until smooth and emulsified. For creamy coleslaw, stir in sour cream or mayo.
Mix It All Together: Pour the mustard dressing over the slaw. Season with salt and pepper, and toss until coated.
Serve: You can eat immediately but the flavors develope best after 1-2 hours.

Notes

If you don't have brussel sprouts, you can sub with regular cabbage as needed.

Nutrition