Brussel Sprout Slaw

Name: Brussels Sprout Slaw Recipe
Prep time: 6 h 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 Cups Thinly Sliced Brussel Sprouts; 1 Cup Thinly Sliced Red Onion; 1 Cup Matchstick Carrots; 1 Large Honey Crisp Apple, Diced; 1 Cup Salted and Roasted Sunflower Kernels; One Bottle Brianna's Real French Vinaigrette

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Ditch the regular coleslaw and try a healthier make ahead alternative! Just 6 ingredients and 10 minutes to prepare these shredded Brussel sprouts that goes with pulled pork or on the side of your favorite barbecued meats!

A fork lifting a big bite of brussel sprout slaw out of a bowl.

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Why Choose This Recipe
Ingredient Notes
Step by Step Instructions
Recipe FAQs and Expert Tips
Brussels Sprout Slaw Recipe

Why Choose This Recipe

A make ahead side salad!
Delicious way to eat Brussel 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...brussel 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 brussel 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 brussel 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 in the fridge.
The best way to shred brussel 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 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.

Collage of steps for brussel sprout slaw

Recipe FAQs and Expert Tips

Just in case your kids ask....Can Brussel sprouts kill you?

Not unless you try to swallow one whole and choke on it. Brussel sprouts get a bad wrap because so many people cook them wrong which makes them slimy and mushy. Cooked properly

Which is healthier, cabbage or Brussel sprouts for coleslaw?

It's really hard to compare because both have their own positives such as cabbage is lower in calories but Brussel Sprouts have more anti-oxidants.

What do Brussel Sprouts taste like?

Much like cabbage. They are a bit milder in flavor and crunchier.

Will my apples brown if I make this ahead of time?

No, the vinaigrette keeps them crunchy and from browning.

What can I serve this with?

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

★★★★★ 5 from 1 reviews

Author: Mindee
Prep Time: 10 minutes
Chill Time: 6 Hours
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6-8 servings 1x
Category: Salad
Method: Mixing
Cuisine: American

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Description

Ingredients

Units Scale

6 cups Thinly Sliced Brussel Sprouts
1 cup Thinly Sliced Red Onion
1 cup Matchstick Carrots
1 Large Honey Crisp Apple, Diced
1 cup Salted and Roasted Sunflower Kernels
One Bottle Brianna's Real French Vinaigrette

Instructions

Shred the brussel sprouts.
Thinly slice and chop the red onion.
Core and chop up the apple.
Toss the shredded brussel 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 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.

Keywords: brussel sprout slaw, shredded brussel sprout salad

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.