clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fork lifting a bite of brussel sprout slaw out of a bowl.

Brussels Sprout Slaw Recipe

  • 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


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!


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


  1. Shred the brussel sprouts.
  2. Thinly slice and chop the red onion.
  3. Core and chop up the apple.
  4. Toss the shredded brussel sprouts, red onions, matchstick carrots, diced apple pieces and sunflower kernels together.
  5. Coat generously with the french vinaigrette. I used about half the bottle.
  6. Toss to mix.
  7. Cover and refrigerate 6 hours or overnight.  This allows the flavors to absorb and blend.  The vinaigrette will keep the apples from browning.
  8. Add more dressing and toss before serving.


  • This salad can be made a full day ahead.

Keywords: brussel sprout slaw, shredded brussel sprout salad