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    Home » Salad

    Brussels Sprout Slaw

    Published: May 8, 2020 · Modified: Jun 6, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    298 shares
    Jump to Recipe Print Recipe

    Brussels Sprout Slaw is a cool and refreshing, no-mayo dressing alternative to common coleslaw. Sweet Daddy D’s Brussels Sprout Slaw uses a light oil and lemon dressing, sweetened with honey and mixed into tender, shredded Brussels Sprouts, red onions and fresh apples. A sweet and savory alternative that will get everyone’s attention.  

     

    brussel sprout slaw with blue cheese garnish in a brown and blue bowl with salad tongs
    Brussel Sprout Slaw!

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    [Publishers Note: This is an update of the article I wrote originally in January 2018. Always seeking to provide better information for my readers, I've updated and added some information and reformatted photographs for better web viewing. Let me know what you think.]

    Jump to:
    • Brussels Sprouts?
    • Here is What You Need
    • Here Is What You Do
    • Hints and Tips
    • Recipe
    • Brussels Sprout Slaw
    • Comments or Questions?

    Brussels Sprouts?

    Using Brussels Sprouts in place of cabbage sets this recipe apart immediately. The no-mayo dressing is a game-changer. Unfortunately, for many people, Brussels Sprouts are simply on the "I don’t like it" list, mostly without ever giving them a chance. But, while cilantro may be the culinary serial killer, Brussels Sprouts are more like the ugly cousin from Veggieville. I'm certain many naysayers would be surprised how approachable Brussels Sprouts are. If you need an excuse to try some Brussels Sprouts, just check out their nutritional value-you'll find they're high in nutrients, fiber and Vitamins K and C, as well as rich in antioxidants. Besides a nutritional punch, their culinary flexibility may be just the thing you need to impress that snooty foodie who thinks you can't cook anything at all. Who needs that angst? So put your crazed predisposition aside and open your mind to what will likely become your gateway to a wild world of "how many ways can I use brussels sprouts"?? 

    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

      brussels sprouts, red onion, 2 golden delicious apples and a red onion
      Slaw Ingredients!

     

    For the Dressing

    • Lemon Juice
    • Olive Oil
    • Honey
    • Lemon Zest
    • Celery seed
    • Kosher salt and ground black pepper
    honey, olive oil, spices, lemon zest and lemon juice in prep bowls for slaw dressing
    Dressing Ingredients!

    Equipment

    • Mandoline
    • Microplane
    • Small prep bowls
    • Cutting board
    • Mixing bowls

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Here Is What You Do

    First...you have a beer.  Chances are you’re preparing some other food, so you probably shouldn’t get a separate beer just for the side dish, but that’s your call. While you are sipping your beer, read the recipe all the way through so you know what you need and what you’re going to do with each ingredient. There is no cooking involved, so preparing the ingredients is as challenging as it gets. We’ll start with the dressing, then prepare the slaw. 

    Mix the dressing

    Zest half a lemon (about 1 tablespoon) into a small prep bowl. A Microplane is perfect for zesting and many other tasks. Squeeze that lemon juice into another small prep bowl. Mix the olive oil and honey in a small bowl, then add the lemon juice, lemon zest, celery seed along with kosher salt and ground pepper. Whisk or stir together thoroughly. Place some plastic wrap over the bowl and place it in the refrigerator until needed, but at least 30 minutes. You can easily double the dressing recipe if you like a lot of dressing on your slaw. Just pour on what you like and the rest will keep in the fridge for days (see Hints and Tips below). 

    dressing for slaw in a measuring cup
    The slaw dressing

    Prepare the Slaw ingredients

    Set your mandoline up for slicing at the thinnest setting. Clean off the loose outer leaves and any other discolored leaves of the Brussels sprouts. No need to cut off the hard, core end because you'll be slicing from the top to the bottom, be sure to stop before you get to the tough stem end. This should be but 4 cups of shredded Brussels sprouts. Peel and core the apple, then slice on the mandoline. Repeat the same process with the red onion. This should yield about 1 cup of each of the apple and red onion. Chop them into smaller pieces after you’ve run them through the mandoline-you want all the pieces of Brussels, apples and onions about the same size, if possible. Alternatively, you can use a butcher knife or the shredder blade of a food processor to chop all the ingredients very fine.

    chopped ingredients for brussels sprout slaw in a mixing bowl
    Toss the shredded ingredients, then dress!

    Toss the Slaw

    Combine the chopped Brussels, apple and onion together in a large glass bowl and toss together very well. Take the dressing out of the fridge and stir it up. Pour a little on the Slaw and toss all together, adding as much as you need to coat to your liking. For an extra special kick, toss in some chunks of blue cheese and chopped cilantro just before serving. You've made an out of the ordinary Slaw. 

    That’s it, all there is to it.

    brussels sprouts coleslaw with blue cheese in a blue and brown bowl with salad tings
    Sweet Daddy D's Brussel Sprout Slaw

    Hints and Tips

    The recipe is perfect for using a mandoline to prep the Brussels sprouts, apple and onion, but please be extra careful and observe all the safety precautions. I use one often, but those things do scare me. If you don’t have a mandoline, no problem-use a sharp chef’s knife to slice everything as thin as possible, then finish with a rough chop or use the food processor with a shredder blade. 

    Here's a tip-dress just as much slaw as you think you will eat in one sitting, then refrigerate the remaining dry slaw in a zip lock bag and the dressing separately in an airtight jar. When you're ready for more, toss them together and it'll be like freshly made! The dry slaw will be fine for up to 3 days and the dressing will last in the fridge for about a week. The fresh lemon juice and honey will have a shorter storage life, so make sure to keep the dressing in an airtight container to maximize its quality.  You may be successful in freezing the leftover dressing, although I have never tried it. Honey will not completely freeze at 0 degrees Fahrenheit, so that may affect how the dressing does.

    Leftovers? If you have some leftover slaw, it will be fine in the fridge for a few days-the dressing will keep the Brussels and apples fresh longer. Cover it tightly with plastic wrap. When you are ready to enjoy some more Brussels Sprout Slaw, just give it a good toss and you're ready to enjoy it. 

    If you're looking for a new way to enjoy the leftovers, try adding some Brussels Sprout Slaw to tacos, or as a relish for hot dogs, hamburgers or even ham and pork sandwiches. It would also be fantastic on that pulled-pork sandwich, which makes it a great side dish to bring to the BBQ!

    This dressing is excellent in a traditional cabbage and carrot coleslaw or any salad greens of your choice. 

    Looking for some other salad choices? Here's some great ones from Sweet Daddy D:

    Sensation Salad
    The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
    Sensation Salad on a white platter with salad tongs
    Chicken Salad with Lemon-Curry Dressing
    Simple, fresh chicken salad with a curry-lemon dressing. The savory dressing compliments the sweetness added by golden delicious apples and dried cranberries. This makes a quick, no-angst lunch or dinner everyone will love.
    Chicken Salad with Curry and Lemon Dressing
    Sweet Daddy D's Sweet and Savory Creamy Cole Slaw
    Crisp, cool Cole slaw, creamy sweet and savory dressing, perfect side dish for burgers or BBQ or fried seafood, perfect with just about anything.

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    If you make this recipe, please tell us about it in the Comments section below and make sure to LEAVE A RATING ON THE RECIPE-worthy of 5-Stars? Questions or Comments? that’s the place!

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    Yeah You Right!

    Recipe

    brussels sprouts coleslaw with blue cheese in a blue and brown bowl with salad tings

    Brussels Sprout Slaw

    A fresh and tangy, no-mayo dressing, sweetened with honey and mixed into tender, shredded Brussels Sprouts, red onions and fresh apples make this Slaw a flavorful alternative to run of the mill coleslaw.
    5 from 1 vote
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Keyword: brussels sprouts, slaw
    Prep Time: 20 minutes
    Mixing Time: 10 minutes
    Total Time: 30 minutes
    Servings: 6 Servings
    Calories: 198kcal
    Author: Sweet Daddy D

    Here's What You Need

    For the Dressing

    • 2 tablespoons lemon juice
    • ¼ cup olive oil
    • ¼ cup honey
    • Zest of ½ Lemon
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon celery seed

    For the Slaw

    • 1 pounds fresh brussels sprouts
    • 1 golden delicious apple
    • ½ medium red onion
    • ¼ cup blue cheese crumbles optional
    • 1 tablespoon cilantro chopped-optional

    Here's What You Do

    Make the Dressing

    • Combine all the dressing ingredients in a small bowl and mix well. Refrigerate for 30 minutes to 1 hour to meld all the flavors.

    Make the Slaw

    • Clean off the outer loose leaves of the brussels sprouts. Peel and core the apple and take the skin off of the red onion
    • Using a mandoline set on its thinnest setting, slice the brussels sprouts into a bowl. Sort through the sliced brussels sprouts and remove any hard pieces of the core that got through. This should make about 4 cups of Brussels sprouts. (See Notes)
    • Repeat the slicing process with the onion and apple. Chop the sliced apple and onion so that they are relatively the same size as the Brussels sprouts. This should make about 1 cup of apple and 1 cup of onion.
    • Combine the brussels sprouts, onion and apple together in a bowl.
    • Mix in the dressing a little at a time and toss well until its coated to your liking.
    • Refrigerate at least 30 minutes.
    • If using the blue cheese and/or cilantro, sprinkle on before serving and toss well to incorporate.

    Recipe Notes

    The recipe is perfect for using a mandoline to prep the Brussels sprouts, apple and onion, but please be extra careful and observe all the safety precautions. If you don’t have a mandoline, no problem-use a sharp chef’s knife to slice everything as thin as possible, then finish with a rough chop or use the food processor with a shredder blade. 
    Here's a tip-dress just as much slaw as you think you will eat in one sitting, then refrigerate the remaining dry slaw in a zip lock bag and store the dressing separately in an airtight jar. When you're ready for more, toss them together and it'll be like freshly made! The dry slaw will be fine for up to 3 days and the dressing will last in the fridge for about a week. The fresh lemon juice and honey shorten the storage life, so make sure to keep the dressing in an airtight container to maximize its quality.  You may be successful in freezing the leftover dressing, although I have never tried it. Honey will not completely freeze at 0 degrees Fahrenheit, so that may affect how the dressing does.
    Leftovers? If you have some leftover slaw, it will be fine in the fridge for a few days. Cover it tightly with plastic wrap. When you are ready to enjoy some more Brussels Sprout Slaw, just give it a good toss and you're ready to enjoy it. 
    If you're looking for a new way to enjoy the leftovers, try adding some Brussels Sprout Slaw to tacos, or as a relish for hot dogs, hamburgers or ham or pork sandwiches. It would also be fantastic on that pulled-pork sandwich, which makes it a great side dish to bring to the BBQ!
    This dressing is excellent in a traditional cabbage and carrot coleslaw or any salad greens of your choice. 

    Nutrition

    Calories: 198kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 293mg | Potassium: 360mg | Fiber: 4g | Sugar: 17g | Vitamin A: 628IU | Vitamin C: 67mg | Calcium: 68mg | Iron: 1mg
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    1. Katiebug

      February 08, 2018 at 5:17 pm

      Great! Brussel sprouts mmm!

      Reply
      • Sweet Daddy D

        February 08, 2018 at 5:31 pm

        Thanks, Katiebug. Glad you enjoyed them!

        Reply

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