Can I use pre-shredded Brussels sprouts from the store?

Absolutely! Pre-shredded Brussels sprouts are a time-saver, but if possible, give them a quick rough chop before tossing into the dressing for the best texture. Just avoid bagged mixes that contain large amounts of cabbage, or the slaw won’t have the same unique flavor.

Can I make this recipe a day ahead?

Yes! The slaw is even more flavorful the next day as the sprouts mellow and soak up that zesty dressing. Just leave out the Parmesan, cranberries, and pumpkin seeds until just before serving to keep them fresh and crunchy.

What’s the best way to slice Brussels sprouts for slaw?

Trim and halve the sprouts, then thinly slice each half crosswise. After slicing, give them a rough chop for bite-sized pieces. A mandolin slicer works if you want super-thin shreds, but a sharp knife does the trick.

Can I use another cheese besides Parmesan?

Definitely. Pecorino Romano, Asiago, or even a handful of crumbled feta will give a different but delicious character. Just choose a cheese that’s strong enough to stand up to the creamy, zesty dressing.

Creamy Brussels Sprouts Slaw Recipe

Name: Creamy Brussels Sprouts Slaw Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, sliced and then roughly chopped; ½ cup small diced red onion; ¼ cup mayonnaise; 2 tablespoons olive oil; 1 tablespoon Dijon mustard; 1 tablespoon fresh lime juice; 2 tablespoons fresh orange juice; 1 tablespoon honey; Kosher salt and freshly ground black pepper, to taste; ½ cup finely grated Parmesan; ½ cup dried cranberries or cherries (optional); ½ cup pumpkin seeds (optional)

This Creamy Brussels Sprouts Slaw is the ultimate crowd-pleaser for busy nights or spontaneous gatherings. Packed with bold, bright flavors and contrasting textures, it comes together in only 20 minutes—no cooking required! Creamy, zesty, and just a bit tangy, this slaw takes humble Brussels sprouts and transforms them into a refreshing, crunchy masterpiece perfect for side dishes, light lunches, or even potluck parties. The combination of a creamy dressing, citrusy notes, sweet dried fruit, and nutty seeds creates a salad so satisfying, you’ll want to keep this recipe handy for any occasion.

Why You’ll Love This Recipe

Quick & Easy: Just chop, stir, and toss. This is truly a no-cook, low-effort recipe.
Big on Flavor: Creamy, zingy, sweet, and savory in every bite—no bland salads here!
Flexible & Forgiving: Swap, add, or skip ingredients based on what you have.
Nutritious: Brussels sprouts are a fiber powerhouse, and the fresh dressing leaves you feeling light.
Perfect for Make-Ahead: Tastes even better as it sits, making it ideal for meal prep or entertaining.

Ingredients You’ll Need

Brussels Sprouts: The star of the show! Sliced and roughly chopped for the best texture (not just shredded—you want a bit of bite).
Mayonnaise: For a creamy base; Greek yogurt works well if you prefer.
Olive Oil: Adds silkiness and depth to the dressing.
Dijon Mustard: Brings a sharp, tangy kick that lifts all the flavors.
Fresh Lime Juice: Adds a citrus zing and balances out the richness.
Fresh Orange Juice: A hint of natural sweetness and more fragrant citrus aroma.
Honey: Rounds out the tangy notes and melds the dressing.
Red Onion: For a peppery bite and gorgeous color—mild and crisp!
Kosher Salt & Freshly Ground Black Pepper: Essential seasoning—don’t be shy, taste and adjust.
Parmesan Cheese: Finely grated for a nutty, savory finish that binds everything.
Dried Cranberries or Cherries (optional): For chewy sweetness and bursts of color.
Pumpkin Seeds (optional): Crunchy, nutty, and so satisfying; sunflower seeds work too.

Tip: Always taste your dressing before tossing with the veggies in case you want to tweak citrus or sweetness—everyone’s palate is different!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Vegan: Use vegan mayo, substitute maple syrup for honey, and opt for a plant-based Parmesan or nutritional yeast.
Go Extra Crunchy: Add chopped toasted almonds, walnuts, or pecans in place of pumpkin seeds.
Change the Fruit: Use raisins, dried apricots, sliced grapes, or diced apple.
Turn Up the Heat: Sprinkle in red chili flakes or add a dash of hot sauce to the dressing for a subtle kick.
Lighten the Dressing: Swap half the mayo for Greek yogurt or use all yogurt for a tangier flavor.
Add More Veggies: Shave in carrots, fennel, or even a handful of shredded cabbage for extra volume and color.

How to Make Creamy Brussels Sprouts Slaw

Step 1: Prep the Brussels Sprouts

Trim the ends of the Brussels sprouts, remove any discolored outer leaves, then slice each sprout thinly before giving them a rough chop. This gets you that perfect mixture of tender and crunchy pieces—not just a pile of tiny shreds.

Step 2: Make the Creamy Citrus Dressing

In a small bowl or jar, whisk together the mayonnaise, olive oil, Dijon mustard, fresh lime juice, fresh orange juice, honey, red onion, salt, and pepper. Taste the dressing and adjust the acidity or sweetness as you like. Remember, a zingy dressing brings out the best in Brussels sprouts!

Step 3: Toss It All Together

Pour the dressing over the chopped Brussels sprouts in a big mixing bowl. Toss gently but thoroughly so every sprout gets a good coating. Add in the finely grated Parmesan, dried cranberries or cherries, and pumpkin seeds if using. Toss again.

Step 4: Transfer and Serve

Scoop the slaw into your favorite serving bowl. It’s ready to serve right away, but if you have a few extra minutes, let it sit—just 10-15 minutes allows the flavors to mingle beautifully.

Pro Tips for Making the Recipe

Don’t Shred Too Fine: Keep some texture—roughly chopped slices hold up better in dressing and don’t get soggy.
Taste As You Go: The balance between citrus, sweet, and creamy is everything. Adjust to your taste!
Grate the Parmesan Fresh: It melts seamlessly into the dressing and tastes so much better than pre-grated.
Toast Your Seeds: If you’ve got the time, toasting pumpkin seeds (or whatever nut you use) elevates the crunch and flavor.
Let It Rest: If you can, let the slaw sit for a bit before serving. The sprouts soften just enough and soak up all the flavors.

How to Serve

This slaw is a fantastic partner for anything off the grill—think roasted chicken, grilled fish, or burgers. It’s equally at home as a hearty salad on its own, especially topped with leftover roasted meats or a handful of chickpeas. Serve it alongside sandwiches, wraps, or tuck it into tacos for a crunchy contrast. For appetizers, try piling it onto crostini or little rice cakes!

If prepping for a potluck or picnic, know that the bright flavors deepen as it chills—this slaw is not a dish that wilts at the back of the table.

Make Ahead and Storage

Storing Leftovers

Place leftover slaw in an airtight container and refrigerate. It stays fresh and crunchy for up to 2 days—the flavors get even better after a little time together.

Freezing

This recipe isn’t ideal for freezing; the Brussels sprouts will lose their signature crunch.

Reheating

No need! This slaw is best enjoyed cold or at room temperature.

FAQs

Can I use pre-shredded Brussels sprouts from the store?

Absolutely! Pre-shredded Brussels sprouts are a time-saver, but if possible, give them a quick rough chop before tossing into the dressing for the best texture. Just avoid bagged mixes that contain large amounts of cabbage, or the slaw won’t have the same unique flavor.
Can I make this recipe a day ahead?

Yes! The slaw is even more flavorful the next day as the sprouts mellow and soak up that zesty dressing. Just leave out the Parmesan, cranberries, and pumpkin seeds until just before serving to keep them fresh and crunchy.
What’s the best way to slice Brussels sprouts for slaw?

Trim and halve the sprouts, then thinly slice each half crosswise. After slicing, give them a rough chop for bite-sized pieces. A mandolin slicer works if you want super-thin shreds, but a sharp knife does the trick.
Can I use another cheese besides Parmesan?

Definitely. Pecorino Romano, Asiago, or even a handful of crumbled feta will give a different but delicious character. Just choose a cheese that’s strong enough to stand up to the creamy, zesty dressing.

Final Thoughts

This Creamy Brussels Sprouts Slaw is the fast, fresh, and crave-worthy salad you’ll come back to again and again. With shining flavors, perfect crunch, and near-endless room for experimentation, it’s the ideal choice for effortless weeknight dinners or casual gatherings. Give it a try—you might just discover your new favorite way to eat Brussels sprouts!