Name: Brussels Sprouts Coleslaw
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 cups Brussels sprouts, shredded (about 10-12); 1 cup purple cabbage, shredded; 1 cup carrot, shredded; 1/4 cup Creamy Lemon Honey Dijon Vinaigrette

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Brussels Sprouts Coleslaw is mixed with a tangy Creamy Lemon Honey Dijon Vinaigrette that makes it a refreshing accompaniment to nearly any dish.

Three quarter shot of Brussels Sprouts Coleslaw in a black bowl.

Not only will you love the flavor of this coleslaw, you’ll also love how easy it is to prepare. If you buy your Brussels sprouts and carrots already shredded, all you’ll have to do is slice the purple cabbage and prepare the dressing before simply tossing everything together.

I have a confession to make—I’m not always a coleslaw lover. So many that I’ve tasted just have too much mayonnaise for my taste. Now, I’m not opposed to mayo, just prefer it to not take over a dish. When I decided to try a slaw with a vinaigrette, I was hooked.

I do believe you’ll really love this refreshing Brussels Sprouts Coleslaw. You still get that satisfying crunch from the carrots and purple cabbage. Plus, an added bonus, the vinaigrette doesn’t weigh down the coleslaw like a mayonnaise based dressing often does. An extra bonus? The colors just look beautiful on your plate 😊

Side shot of Brussels Sprouts Coleslaw in a black bowl.

FAQs:

Why choose Brussels sprouts over green cabbage?

While the flavor profile is similar, Brussels sprouts are significantly higher in nutrition than green cabbage. They contain high amounts of vitamins K and C along with antioxidants. Finally, Brussels sprouts are one of the best plant sources for omega-3 fatty acids. For more nutritional information, see the article “10 Ways Brussels Sprouts Benefit Your Health” from Healthline.

Is red (or purple) cabbage good for you?

In short, yes. It has a similar nutrition profile to Brussels sprouts, although it also contains anthocyanins which help protect against memory loss and help fight cancer. Red cabbage is also high in iron. See Dr. Axe’s article for more nutrition information.

How long can I store coleslaw in the refrigerator?

While I highly recommend making Brussels Sprouts Coleslaw about 30-60 minutes before you want to serve it, it is best to eat within a few days. The cabbage and Brussels sprouts will begin to wilt when mixed with the vinaigrette if refrigerated more than two to three days.

How to Prepare Brussels Sprouts Coleslaw:

Start by preparing your Creamy Lemon Honey Dijon Vinaigrette. Set aside.

Shredded Brussels sprouts, purple cabbage, and carrots on a wood cutting board with dressing portioned ready to assemble the coleslaw.

Next, slice the head of cabbage in half, then place it on a cutting board cut side down. Thinly slice, beginning at the top, about half the cabbage. (You only need one cup.) Reserve the remaining cabbage for another use.

Cut each Brussels sprout in half, then repeat the same slicing process as the cabbage.

I buy my carrots already shredded, or cut into matchsticks, for recipes like this or adding to tossed green salads. My grocery store sells them as “julienned” carrots.

Place the Brussels sprouts, cabbage, and carrots in a bowl. Drizzle ¼ cup of the vinaigrette over the veggies and toss to coat well.

Brussels Sprouts Coleslaw in a glass mixing bowl ready to be refrigerated before serving.

Refrigerate at least 30 minutes before serving.

Serving Suggestions:

For a little added sweetness, try adding in raisins, dried cranberries, dried cherries, or matchsticked apples.
Try adding some slivered almonds, sunflower seeds, or pumpkin seeds.
You can also add a bit of diced onion, shallots, or chives.
Adding a bit of thinly sliced radish will add a bit of a peppery bite to your slaw.
If you’re a little cheesy like me, go ahead and throw a bit of parmesan cheese in there as well. It will add a touch of salty, umami flavor.
You’re getting the idea—I gave you the basic recipe. Run with it, and make it your own. 😊
Top your pulled pork or BBQ Chicken Sandwiches with Brussels Sprouts Slaw.

Close up shot of Brussels Sprouts Coleslaw in a black bowl.

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Recipe Notes:

If you like your dressing a little creamier for a slaw, try using 3 tablespoons dressing and 1 tablespoon mayo.
Try Creamy Fennel and Apple Slaw. It uses Greek yogurt in place of mayo for a perfectly creamy dressing.
You can definitely save yourself a little prep work by buying your Brussels sprouts already shredded—same as the carrots. I toss those carrots into our tossed green salads on a regular basis. There’s no shame in saving some time in the kitchen.
Make this coleslaw Whole30 compliant by simply omitting the honey from the dressing.
Some tools that make the dressing super easy to make include: Magic Bullet, garlic press, and lemon/lime juicer.

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Brussels Sprouts Coleslaw

Yield: 4 servings

Prep Time: 15 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

Brussels Sprouts Coleslaw is mixed with a tangy Creamy Lemon Honey Dijon Vinaigrette that makes it a refreshing accompaniment to nearly any dish.

Ingredients

2 cups Brussels sprouts, shredded (about 10-12)
1 cup purple cabbage, shredded
1 cup carrot, shredded
¼ cup Creamy Lemon Honey Dijon Vinaigrette

Instructions

Start by preparing your Creamy Lemon Honey Dijon Vinaigrette. Set aside.
Next, slice the head of cabbage in half, then place it on a cutting board cut side down. Thinly slice, beginning at the top, about half the cabbage. (You only need one cup.) Reserve the remaining cabbage for another use.
Cut each Brussels sprout in half, then repeat the same slicing process as the cabbage.
I buy my carrots already shredded, or cut into matchsticks, for recipes like this or adding to tossed green salads. My grocery store sells them as “julienned” carrots.
Place the Brussels sprouts, cabbage, and carrots in a bowl. Drizzle ¼ cup of the vinaigrette over the veggies and toss to coat well.
Refrigerate at least 30 minutes before serving.

Notes

If you like your dressing a little creamier for a slaw, try using 3 tablespoons dressing and 1 tablespoon mayo.
You can definitely save yourself a little prep work by buying your Brussels sprouts already shredded—same as the carrots. I toss those carrots into our tossed green salads on a regular basis. There’s no shame in saving some time in the kitchen.

Brussels Sprouts Coleslaw

FAQs: