After everyone’s had their fill of boiled Brussels sprouts, there are still plenty of ways to eat this controversial green vegetable. One of these is to eat it raw as a delicious crisp and crunchy Brussels sprout slaw. It’s a healthy and refreshing side dish and goes with just about everything. It’s vegan too.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my cookie and privacy statement for further details.
Brussels Sprout Slaw
This Brussels sprouts side dish is such a good one for the winter months or just for using up any leftover sprouts from the festive period.
Like any good crisp and crunchy coleslaw, it goes equally well with festive leftovers as it does with a buffet type meal, veggie burgers, lasagne or a baked spud and grated cheese. It works surprisingly well in a sandwich too.
In fact this slaw is my favourite way to eat sprouts, unless they’re part of a roast dinner. In which case, it has to be Brussels sprouts cooked the traditional way.
It’s got a good mixture of sweet and sour flavours and as the Brussels sprouts are raw, there’s no danger of any sulphurous odours getting in to ruin the slaw. Because of the lemon zest, as well as the juice, it makes the slaw both zingy and fresh tasting. The apple and carrots add sweetness and the mustard and shallot gives a bit of oomph.
Because of all the raw vegetables, this Brussels sprouts slaw is a super healthy side dish. It’s chock full of vitamins, minerals and antioxidants as it contains ingredients that are all really good for you. And as a bonus, it’s dairy-free, gluten-free, nut-free and fairly low in fat too.
For Brussels Sprout Slaw You Will Need:
- Brussels sprouts
- carrots
- apples
- shallots, spring onions or red onion
- lemons
- wholegrain mustard
- pomegranate (optional)
Brussels Sprout Slaw: Top Tip
If you’re a bit sensitive to raw onion, I find it’s a good idea to marinade them in vinegar or citrus for a few minutes. It works for CT at any rate. It also softens that pungent rawness and makes them tastier to eat.
Shallots and spring onions (scallions) are milder than onions proper, so they’re particularly good for something like a raw slaw. Red onions are also milder than regular ones, though not as mild as shallots or spring onions.
Brussels Sprout Slaw: Step-By-Step
This coleslaw recipe is a quick and easy one and the slaw will keep well for a few days too. This makes it ideal as a make ahead dish or for batch cooking. If you use a knife and a grater rather than a food processor, there’s little in the way of washing up either.
If you’re catering for a crowd, just double, triple or quadruple the quantities in the recipe.
Step 1. Make Dressing
In a medium sized bowl, finely grate in the lemon zest. A microplane* is excellent for this. Add the lemon juice, mustard, salt and pepper. Whisk in the olive oil, a little at a time. This should give you a thick (ish) dressing, although it doesn’t really matter if it doesn’t emulsify properly .
Step 2. Prepare Shallot or Onion
Remove the skin from the shallot or red onion and chop finely with a sharp knife. If using spring onions, trim and slice finely.
Stir them into the dressing so they have a chance to marinade a little whilst you prepare the rest of the veg.
Step 3. Prepare Apple
Apple skins hold many of the nutrients found in the fruit, so don’t peel the apple. Just scrub it instead. Quarter and core the apple, then cut into matchstick sized pieces and add to the bowl.
It’s a good idea to do the apples first as they have a tendency to oxidise and turn brown. Give them a quick stir in the bowl and the dressing will keep them from discolouring.
Step 4. Grate Carrots
Likewise, there’s no need to peel the carrots either, just give them a good scrub then top and tail. I very rarely peel carrots as the skins are particularly nutritious and it’s a shame to lose them.
Grate them on the coarse setting of a block grater or use a food processor. I only employ my food processor when I have heaps of veg to grate or slice as it’s a bit of a pain to wash up. As there are only two carrots in this recipe, I use a box grater*. It doesn’t take very long.
Add them to the bowl.
Step 5. Shred Sprouts
I have a step by step photo sequence on how to prepare Brussels sprouts if you need any assistance. Just head over to my how to cook the perfect Brussels sprouts post.
Once you’ve taken off any withered or blackened outside leaves, just slice them thinly with a sharp knife. They’re actually quite easy to slice by hand and don’t take as long as you’d think. I find this easier than using the food processor, which often leaves quite chunky bits in the mix. It also saves on washing up – always a win in my book.
However, a food processor is a wonderful thing and this is the one I use when I use one.
Step 6. Serve
Give everything a good mix so that all the veg bits are coated in the dressing. There should be just enough dressing to cover, but not so much that there’s a pool of it lying at the bottom of the bowl.
Seasoning is a very personal thing, so check this now and add a little more salt and / or pepper if you see fit. Likewise, if you feel it needs a bit more lemon juice, add another squeeze or two.
Turn the coleslaw into a serving dish and sprinkle with pomegranate seeds if you like.
How Long Does Brussels Sprout Slaw Keep?
You can serve Brussels sprout slaw straight away, or it will keep in an air tight container in the fridge for about four days. Just allow it to come to room temperature before serving and give it a really good stir.
Brussels Sprout Slaw: Make It Your Own
There are lots of changes you can make to lift this fairly simple slaw or even make it the star of the show.
- Top the slaw, as I’ve done, with two to three tablespoons of juicy pomegranate seeds. Or even mix them in.
- Add a good handful of freshly chopped parsley leaves to the mix.
- For a creamy dressing, swap the olive oil for vegan mayonnaise. Alternatively, for a lighter touch, use half mayonnaise and half yoghurt.
- Toast a handful of flaked almonds, pumpkin seeds or sunflower seeds and scatter over the top. Or use all three.
- To add a bit of extra va va voom to the dressing, finely grate in some fresh ginger root and a clove of garlic. You can also sprinkle in a few chilli flakes for good measure if you like.
- Instead of wholegrain mustard, use English mustard or Dijon mustard.
- Swap the lemon juice and zest for lime or just use apple cider vinegar.
- For a complete, almost carb-free meal, add a couple of handfuls of grated cheddar – vegan or otherwise.
Other Vegetable Side Dishes You Might Like
- Carrot & swede mash
- Courgette with yoghurt and za’atar
- Green beans with almonds & crème fraîche
- Griddled asparagus (vegan)
- Roasted squash with sage & hazelnut in brown butter
- Sticky chilli broccoli (vegan)
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this Brussels sprout slaw, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more Brussels sprout recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Brussels Sprout Slaw. PIN IT.
Brussels Sprout Slaw – The Recipe
Brussels Sprouts Slaw
Equipment
Ingredients
- ½ lemon juice and zest
- 2 tsp wholegrain mustard
- ¼ tsp fine sea salt
- good grinding of black pepper
- 3 tbsp extra virgin olive oil
- 1 large shallot or 3 spring onions (scallions) or half a red onion
- 250 g Brussels sprouts
- 2 carrots scrubbed
- 1 eating apple
- pomegranate seeds (optional)
Instructions
- In a medium sized bowl, finely grate in the lemon zest. A microplane* is excellent for this. Add the lemon juice, mustard, salt and pepper.½ lemon, ¼ tsp fine sea salt, good grinding of black pepper, 2 tsp wholegrain mustard
- Whisk in the olive oil, a little at a time. This should give you a thick (ish) dressing, although it doesn’t really matter if it doesn’t emulsify properly .3 tbsp extra virgin olive oil
- Remove the skin from the shallot or red onion and chop finely with a sharp knife. If using spring onions (scallions), trim and slice finely. Stir them into the dressing so they have a chance to marinade a little whilst you prepare the rest of the veg.1 large shallot
- Scrub the apple, quarter and core it, then cut into matchstick sized pieces and add to the bowl.1 eating apple
- Give the carrots a good scrub, but don’t peel them unless the skin is particularly manky. Top, tail then coarsely grate them. Add to the bowl.2 carrots
- Trim the Brussels sprouts of any damaged outer leaves, then slice them finely with a sharp knife or a food processor. Tip into the bowl.250 g Brussels sprouts
- Give everything a good mix so that all the veg bits are coated in the dressing. Seasoning is a very personal thing, so check this now and add a little more salt and / or pepper if you see fit. Likewise, if you feel it needs a bit more lemon juice, add another squeeze or two.
- Transfer to a serving bowl and scatter some pomegranate seeds over the top if liked.pomegranate seeds
Notes
Nutrition Estimate
Sharing
I’m sharing this recipe for crunchy Brussels sprout slaw with Sew White for #CookBlogShare.
Jacqui says
This recipe is so easy to follow and quick. My whole family loves it!
Choclette says
That’s good to hear Jacqui. Brussels sprouts aren’t everyone’s favourite veg, but I think many find it more palatable raw like this.
Lucy says
Brussel sprouts are one of my favourite vegetables, I eat them all year round, so this salad is perfect for me to enjoy on it’s own or with a variety of meals. I love the flavour of the dressing and the different textures that the grated carrot, apple and pomegranate seeds provide.
Choclette says
Yay, so glad to have made a recipe you can eat and enjoy Lucy. It’s a shame Brussels sprouts have such a bad name, because they’re such a great vegetable.
nancy says
perfect appetizing salad alone or with meals!
Choclette says
Thank you Nancy. It’s a really good one for this time of year.
angiesrecipes says
I too just had some brussels sprout salad.Your slaw looks really appetizing.
Choclette says
It’s just what the doctor ordered post Christmas!