Ditch the regular coleslaw and try a healthier make-ahead alternative! Just 6 ingredients and 10 minutes to prepare these shredded Brussels sprouts that go with pulled pork or on the side of your favorite barbecued meats!
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Why Choose This Recipe
- A make-ahead side salad!
- A delicious way to eat Brussels sprouts raw!
Ingredient Notes
- Brussel Sprouts - sometimes, Brussel sprouts are sold on a stalk, and other times, they are sold loose. Look for bright green little heads without yellow or black spots. Smaller heads are sweeter and more tender than large ones. Go for the smaller ones if you can. Just FYI... brussels sprouts can have a stinky smell. They have sulfur in their composition, which gives off a smell that can be off-putting, but don't worry, it doesn't mean they've gone bad. For more info, see this article on selecting and storing Brussels sprouts.
- Apple - Go with a honey crisp or a gala apple. They have the right amount of crisp and tart without being overpowering.
- Sunflower Seeds - whether you choose salted or not is up to you. I personally like the salted ones, but if you don't, then use what you like.
Step by Step Instructions
- Begin by rinsing your Brussels sprouts and rubbing off any dirt that may be on them.
- Pat them dry and begin shredding them. You can shred them several hours ahead of time. Just pack them in a ziploc bag and store them in the fridge.
- The best way to shred Brussels sprouts is with a food processor or a sharp chef's knife.
- Shred into thin slices and put the shreds in a large mixing bowl.
- Thinly slice and chop up the red onion and add them to the bowl.
- Add the matchstick carrots and sunflower seeds.
- Core and chop up the apple. Whether you leave or remove the peel is up to you.
- Add the chopped apples to the bowl.
- Toss to mix.
- Coat generously with Brianna's French vinaigrette. I used about half the bottle.
- Toss to mix.
- Cover and refrigerate for 6 hours or overnight. This allows the flavors to absorb and blend. The vinaigrette will keep the apples from browning.
- Add more dressing and toss before serving.
Recipe FAQs and Expert Tips
Not unless you try to swallow one whole and choke on it. Brussels sprouts get a bad wrap because so many people cook them wrong, which makes them slimy and mushy. Cooked properly
It's really hard to compare because both have their own positives, such as cabbage is lower in calories, but Brussels sprouts have more anti-oxidants.
Much like cabbage. They are a bit milder in flavor and crunchier.
No, the vinaigrette keeps them crunchy and from browning.
This goes great with pulled pork or chicken sandwiches. Check out these recipes for Instant Pot Pulled Pork or Slow Cooker Pulled Pork. Or see this one here for some Crockpot BBQ Chicken!
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Brussels Sprout Slaw Recipe
Ingredients
- 6 Cups Brussel Sprouts Thinly Sliced
- 1 Cup Red Onion Thinly Sliced
- 1 Cup Matchstick Carrots
- 1 Large Honey Crisp Apple Diced
- 1 Cup Salted and Roasted Sunflower Kernels
- 1 Bottle Brianna's Real French Vinaigrette
Instructions
- Shred the Brussels sprouts.
- Thinly slice and chop the red onion.
- Core and chop up the apple.
- Toss the shredded Brussels sprouts, red onions, matchstick carrots, diced apple pieces, and sunflower kernels together.
- Coat generously with the French vinaigrette. I used about half the bottle.
- Toss to mix.
- Cover and refrigerate for 6 hours or overnight. This allows the flavors to absorb and blend. The vinaigrette will keep the apples from browning.
- Add more dressing and toss before serving.
Notes
- This salad can be made a full day ahead.
Greg
This is so much better than regular coleslaw!!!
Amanda Cammack
This sounds amazing...can't wait to try it!!
mindeescookingobsession
It really is so good! You’ll love it!