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Brussels Sprout coleslaw recipe

Brussels Sprout coleslaw recipe



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  • Recipes
  • Dish type
  • Salad
  • Coleslaw

Brussels sprouts, dried cherries, almonds and Parmesan cheese are tossed in a simple vinaigrette in this quick and easy Brussels sprouts coleslaw.

3 people made this

IngredientsServes: 6

  • Dressing
  • 4 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon mustard
  • Salad
  • 450g Brussels sprouts, shredded
  • 80g dried cherries
  • 60g flaked almonds
  • 40g grated Parmesan cheese

MethodPrep:20min ›Ready in:20min

  1. Whisk olive oil, vinegar, honey, garlic and mustard together in a bowl until dressing is smooth.
  2. Combine Brussels sprouts, dried cherries, almonds and grated cheese together in a bowl; add dressing and toss to coat.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (30)

by Roseanne

Used dried Cranberries instead of cherries. I found that the longer the salad sat, the better the Brussels sprouts absorbed the dressing and softened or suggest warming the Brussels sprouts so they soften and the dressing is absorbed better-28 Mar 2016

by Wondermom

Love this warmed so the Brussels sprouts soften and the dressing absorbed better. Skipped the honey as my family doesn't like. Didn't miss it. Thanks!-17 May 2015

by Nakiah Burnes

I tried the honey-mustard-Parmesan vinaigrette but since I hate mustard it really didn't taste good to me. I started over with a splash of honey mixed with store-bought balsamic. I also added fresh raspberries and golden raisins. All my picky kids loved this coleslaw and even my husband who is leery of being experimented upon.-16 Nov 2015


Zesty Brussels Sprout Coleslaw with Horseradish

Brussels Sprout Coleslaw with a zest of a creamy horseradish is a great new twist to the traditional coleslaw recipe!

I’m no coleslaw addict, but do I love eating it during the holidays! If you’re like me, when the holiday season arrives you stock up on Brussels sprouts every time you go to the store (very good reason to make this coleslaw). In this dish you will use the Sprouts in place of cabbage and make a classic yet zesty dressing that will bring you back to summer time picnics, this time with the Brussels sprouts coleslaw.

This Brussels sprouts coleslaw is a perfect side dish for your holiday table

  • It’s loaded with healthy from raw vegetables
  • Brussels sprouts coleslaw can be prepared 24 hours ahead of time
  • This zesty coleslaw goes well with traditional main entrees, such as turkey

Some tips on proportions of horseradish and sugar

Horseradish. I used 2 teaspoons of horseradish in this Brussels sprouts coleslaw because that adds just the right amount of zest for my taste. Your taste maybe quite different from mine. Try the dressing first and see if you decide that you need another teaspoon (or two) of zest. I don’t think you can go wrong with some extra horseradish here. Or, you might decide that 1 teaspoon is all you need.

Sugar. I used 2 tablespoons of sugar for Brussels sprouts Cole slaw for 1 pound of sprouts. Using 1 tablespoon will still retain some sweetness in the dressing – so keep this in mind if 2 tablespoons is too excessive for your taste.


Brussels sprouts Greek yogurt coleslaw

This post may contain affiliate links. Please read my disclosure for more info.

I like a good homemade coleslaw. It goes with a lot, and it&rsquos nice and healthy if you use Greek yogurt instead of mayo like I do. I did something else a bit differently when making this Greek yogurt coleslaw &ndash used brussels sprouts!

I think this might be my second brussels sprouts recipe in a month &ndash and I apologize not.

Just after Christmas, I roasted them to a beautiful caramelized deliciousness and threw them into this creamy turkey, bacon and brussels sprouts linguine. But for this recipe I actually kept them raw.

Now I can see you beginning to turn your nose up, but think about it: brussels sprouts are just tiny cabbages, and raw cabbage is&hellip well, what you put in coleslaw, of course.

To be totally totally honest with you, this healthy brussels sprouts Greek yoghurt coleslaw came about because I wanted to make something for the blog but it was snowing outside so I really didn&rsquot want to make a special trip to the shops.

I had some leftover brussels in the fridge, a lonely carrot, an apple, Greek yogurt (which I always have to feed my serious addiction that still hasn&rsquot gone away since I moved from Greece -)), a bit of parmesan and some mixed nuts. A-ha &ndash coleslaw!

I&rsquove made my own coleslaw a few times, sometimes with success, sometimes not so much. And I&rsquom not just saying it (tee hee), but this was definitely my best attempt. I&rsquom not going to lie &ndash if it was healthier I&rsquod choose to use mayo rather than the Greek yogurt, but by adding cider vinegar, mustard and lemon juice the whole thing becomes so tasty that you really don&rsquot miss the mayonnaise.

This brussels sprouts Greek yogurt coleslaw certainly didn&rsquot taste healthy, but there&rsquos really nothing &lsquobad&rsquo in it at all. We smothered it all over our pulled pork burgers last night (yum) and today I took the leftovers to work and enjoyed them with some sourdough toast (also yum).

So why use brussels sprouts and not just ordinary cabbage? Well, to be honest you could use cabbage instead if you wanted to. It wouldn&rsquot really make much difference. On the other hand I really enjoyed the texture of the delicate shreds of &lsquobrussel&rsquo in the coleslaw.

This is what we ate our coleslaw with&hellip pulled pork burgers! Mmmm!

I finely sliced my brussels sprouts by hand, which was fine, but it did take me a few minutes. A mandolin would be much faster, so go ahead and use a mandolin if you have one (I always worry I&rsquod slice my fingers off if I tried to use one of those, but I&rsquom sure you&rsquore more careful than I am!).


Here is What You Need

For the Slaw

  • Fresh Brussels Sprouts
  • Red Onion
  • Golden Delicious Apple (or your favorite variety)
  • Optional Ingredients-Crumbled Blue Cheese and Cilantro

For the Dressing

  • Lemon Juice
  • Olive Oil
  • Honey
  • Lemon Zest
  • Celery seed
  • Kosher salt and ground black pepper

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Asian Brussels Sprout Slaw with Carrots and Almonds

Sometimes the simplest of recipes are the most difficult to develop. Take this slaw, for example. It totally got the best of me. It was supposed to be a variation on my honey mustard brussels sprout slaw, with flavors inspired by the “cabbage crunch” slaw at Whole Foods. I sampled that slaw from the Whole Foods buffet a couple of weeks ago after my stomach started growling at me. (You know what they say about grocery shopping while hungry.) Their slaw consists of shredded green cabbage, green onions and sesame seeds tossed in a simple apple cider dressing.

My plan was to trade shredded green cabbage for the shredded sprouts in my slaw recipe, adjust the dressing and be done. Sounds easy, right? Three grocery store trips and one photo shoot in the rain later, I can tell you that it was definitely not.

I blame the cabbage. Perhaps I bought the most waterlogged cabbage of all time. Not sure. All I know is that my shredded cabbage weeped water into that bowl so fast that my slaw was a defeated, limp, brownish-green pile of cruciferous sludge by the time I got back from my second grocery store run. I’m exaggerating, but I couldn’t send you all to potlucks with watery slaw. Oh no. My famous peanut-sesame slaw is so beloved by readers that I am called “slaw lady” in at least one American household. I can’t let my slaw fans down.

I read about a potential solution online. Apparently I could have sprinkled the cabbage with salt and sugar and let it sit for thirty minutes, then rinse the cabbage and squeeze out the excess moisture. That seemed like a lot of work for limp cabbage.

Then I recalled that my brussels sprout slaw never got soggy, so once I had the sauce part finalized, I decided to make a third grocery store run for sprouts. I needed to have this recipe done by 9 am on Thursday, so I drove to the store all groggy-eyed on Thursday at 7 am under stormy skies. I ran over a curb with an embarassingly loud ka-BOOM when I pulled out of the parking lot. The sky was even darker when I got home and I needed daylight for the photos, so I got right to work.

I started feeding sprouts through my food processor, which shreds them in seconds, and then used my handy julienne peeler, to transform the carrots into golden ribbons. (Head’s up: those are affiliate links!) After all that, I couldn’t get enough light inside, so I huddled over the slaw outside as it started to rain on me. That’s slaw dedication right there.

I believe that my hard work paid off with this slaw. It bears less resemblance to the Whole Foods slaw that inspired it, but that’s fine because this one is better. This slaw is light and crunchy with a bold soy-honey dressing, and it won’t go soggy at summer potlucks. It’s mayo-free, so it can sit outside longer than an eggy slaw (within reason, of course). This slaw would be a terrific complement to burgers and brats, but it’s plenty satisfying on its own, too!


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Related Video

Very good and fast. Some fresh cracked pepper and sunflower seeds made a good addition. Used slaw as a side salad with salmon.

A nice substitute for people who don't care for traditional coleslaw. We used this on our own pulled pork sandwiches, not the turkey recipe that this is intended for. You can whisk a tiny bit of mayo into the lemon juice for a slightly creamier texture if you like. I added maybe a teaspoon or two, so it was still light and not very noticeable, but added some dimension.

This was good, but I found using an equal lemon juice:oil ratio and a good dose of pepper made it much tastier than as written.


Addictive Brussels Sprouts Salad

(recipe adapted slightly from Shauna at Gluten Free Girl)

  • 24 Brussels sprouts, shredded
  • 1/2 cup ParmigianoReggiano, finely grated
  • 1 cup toasted walnuts, in pieces
  • 9 tablespoons extra virgin olive oil
  • 3 tablespoons apple cinder vinegar
  • 2 teaspoons Dijon mustard
  • salt & pepper

Shred the Brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!


Brussels sprout super-slaw

This is a go-to Boxing Day recipe round my house. Raw sprouts are super-delicious in a slaw, and look colourful when mixed with satsumas and dried fruits. Use up other raw vegetables, too, and any nuts and dried fruit leftover from the holidays, to give the dish a wonderful texture.

100g brussels sprouts, finely shredded
2 sticks celery, finely sliced
¼ red onion, finely diced
2 satsumas, peeled and pulled into segments
3 sprigs mixed soft herbs, such as oregano, mint and parsley, picked, stalks reserved 25g walnuts
15g crushed hemp seeds or other seeds
15g dried fruit, chopped
Extra-virgin olive oil and a squeeze of cider vinegar, to dress

Put the shredded sprouts in a large bowl, then add the celery, onion and the satsuma segments. Finely chop the herb stalks and roughly chop the leaves, and add to the mix. Add the walnuts, crushed hemp seeds (or other seeds) and dried fruit, season and finish with a drizzle each of extra-virgin olive oil and cider vinegar. Toss to combine, and serve.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.