You'll love this refreshing and easy Brussels Sprout Slaw! Packed with fresh raw veggies and a tangy creamy dressing, it’s a versatile side dish for winter meals.
I don’t know about you, but Brussels sprouts always remind me of winter—cozy meals, holiday gatherings, and bustling markets filled with their little green bundles.
While they often show up roasted at Christmas dinners, shredding them into a slaw is a game-changer.
This raw Brussels sprout slaw is crisp, tangy, and creamy all at once, making it perfect for cutting through the richness of holiday roasts or adding freshness to your weekday meals.
The flavor? It’s bright and zesty, with a creamy dressing that has just the right kick from mustard and apple cider vinegar.
You get the satisfying crunch of raw veggies without the heaviness of traditional slaws.
Plus, it’s quick to make, so even during the busy holiday season, you can pull it together in minutes.
One tip: go for fresh, tight Brussels sprouts when you’re shopping. They should feel firm and look bright green.
I was about to make this raw Shaved Brussel Sprout Salad for the zillionth time (it's sooo good), when it struck me that the shredded sprouts would make an incredible coleslaw.
I used my go-to slaw dressing, which is a bit lighter by using half mayo/half Greek yogurt, with richness from wholegrain mustard, and tang from lemon and apple cider vinegar.
It was a huge hit in my house, and will definitely be a go-to way to use seasonal, healthy brussels sprouts.
Serve it as a holiday side, or on a Cajun Halloumi Burger, or Chickpea Tacos. Bring it to a party or serve it forl=
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Why You'll Love This Recipe
- Quick and easy: Ready in 15 minutes, perfect for busy holiday prep.
- Fresh and healthy: Packed with fiber, vitamins, and crunch—ideal for balancing rich meals.
- Festive: Vibrant colors and flavors make it a beautiful addition to Christmas or New Year’s menus.
- Versatile: Serve it as a side, a sandwich topping, or even in tacos.
- Make-ahead friendly: Tastes even better after resting, so it’s great for prepping ahead of time.
What is Slaw?
Slaw, short for "coleslaw," refers to a salad made primarily of shredded raw vegetables, usually dressed with a creamy or tangy vinaigrette dressing.
The most common version, traditional coleslaw, features finely shredded cabbage, but variations can include other vegetables like carrots, red cabbage, Brussels sprouts, or kale. Try this Asian Coleslaw or Kohlrabi Slaw for tasty alternatives.
Ingredients
- Brussels sprouts: The star of the show. Shred them finely for the best texture.
- Red cabbage: Adds crunch and a pop of color. Green cabbage works if that’s what you have.
- Carrots: Their natural sweetness rounds out the flavors. Grating them is quickest, but thin julienne strips look lovely.
- Spring onions: A mild oniony kick that doesn’t overpower.
- Mayonnaise: Adds creaminess. I prefer full-fat mayo for richness, but light versions work too.
- Greek yogurt: Lightens up the dressing and adds a tangy twist. Sour cream or plain yogurt can substitute.
- Lemon zest and juice: Brightens the whole dish. If you’re out of lemons, lime works, but it will change the flavor slightly.
- Apple cider vinegar: Gives a mellow tang. White wine vinegar or even rice vinegar would also work.
- Wholegrain mustard: Adds texture and a warm, sharp flavor. Dijon is a fine alternative if you prefer smooth mustard.
- Caster sugar: Balances the tanginess. A drizzle of honey or maple syrup is a great swap.
- Salt and pepper: Essential for bringing out the flavors. Adjust to taste after mixing.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Shred the raw brussels sprouts. You can do this by hand, cutting in half first so it doesn't roll, then finely slice. Alternatively you can shred them in a food processor or buy pre-shredded.
Finely slice the red cabbage, or use a mandoline or food processor. Cut out and discard the hard white core.
Add the mayonnaise, yogurt, lemon zest and juice, apple cider vinegar, mustard, sugar, salt and pepper to a large bowl and whisk to combine.
Add the shredded brussels sprouts, cabbage, carrots and spring onions to the bowl and stir well.
Refrigerate for at least 30 minutes for the flavors to infuse.
Variations
- Add chopped nuts like walnuts, pecans, or almonds for extra crunch.
- Toss in dried cranberries or raisins for a festive touch.
- Include thinly sliced apples or pears for sweetness. I like to toss them in a little lemon juice to stop them from browning.
- Swap the creamy dressing for a vinaigrette if you prefer a lighter slaw.
- Sprinkle in a handful of crumbled feta or blue cheese for added richness.
- Swap the lemon zest and juice for clementine, tangerine or satsuma zest and juice for a less tangy, but flavorful swap.
- Drizzle with a little splash of Cranberry Syrup for a sweet and festive touch.
Storage
Store your slaw in an airtight container in the fridge for up to three days. The flavors will deepen, but the veggies will soften slightly over time.
I wouldn’t recommend freezing it, as the raw veggies don’t thaw well and the dressing can separate.
You can easily make this ahead of time, which is perfect for busy holidays. Prepare the dressing and slice the vegetables a day in advance, storing them separately in the fridge. Combine and toss everything together a couple of hours before serving.
Top tips
- Shredding sprouts made easy: A sharp knife works, but if you have a food processor with a slicing attachment, it will save you loads of time. Cut each sprout in half first, so you have a stable side to put on the cutting board. This makes it safer so they don't roll around.
- Chill before serving: Let the slaw sit in the fridge for at least 30 minutes to let the flavors meld.
- Taste test: Before serving, taste and adjust the seasoning. Sometimes a pinch more salt or a squeeze of lemon makes all the difference.
- Go colorful: The mix of green, purple, and orange makes this slaw pop visually, especially on holiday tables.
FAQ
Absolutely—use all Greek yogurt or try a vinaigrette instead.
A food processor is quickest, but a sharp knife works too. Slice them as thinly as possible for a good texture.
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📖 Recipe
Brussels Sprout Slaw
Ingredients
For the dressing:
- 150 ml mayonnaise ⅔ cup
- 100 ml plain Greek yogurt ½ cup
- zest and juice 1 lemon
- 2 tablespoons apple cider vinegar
- 2 tablespoons wholegrain mustard
- 1 teaspoon caster sugar
- ½ teaspoon each salt and pepper
For the slaw:
- 250 g brussels sprouts very thinly sliced, 3 cups
- ¼ head red cabbage very thinly sliced, 2 cups
- 2 carrots grated, 1 cup
- 2 spring onions sliced
Instructions
- Shred the raw brussels sprouts. You can do this by hand, cutting in half first so it doesn't roll, then finely slice. Alternatively you can shred them in a food processor or buy pre-shredded.
- Finely slice the red cabbage, or use a mandoline or food processor. Cut out and discard the hard white core.
- Peel and grate the carrots. Slice the spring onions.
- Add the mayonnaise, yogurt, lemon zest and juice, apple cider vinegar, mustard, sugar, salt and pepper to a large bowl and whisk to combine.
- Add the shredded brussels sprouts, cabbage, carrots and spring onions to the bowl and stir well. Refrigerate for at least 30 minutes for the flavors to infuse.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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