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)

Description

This creamy Brussels sprouts slaw is a fresh, crunchy side dish loaded with flavor. Thinly sliced Brussels sprouts form the hearty base, tossed in a tangy-sweet, creamy dressing with a touch of Dijon, citrus, and honey. Parmesan adds savory depth, while dried cranberries and pumpkin seeds add color, texture, and a burst of sweetness. Quick to prepare and perfect for gatherings or a healthy meal addition.

Ingredients

Units Scale

Vegetables

1 pound Brussels sprouts, sliced and then roughly chopped
1/2 cup small diced red onion

Dressing

1/4 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

Toppings

1/2 cup finely grated Parmesan
1/2 cup dried cranberries or cherries (optional)
1/2 cup pumpkin seeds (optional)

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Instructions

Prepare the Brussels Sprouts: Place the sliced and roughly chopped Brussels sprouts in a large mixing bowl. Ensure the pieces are bite-sized for a pleasant texture in the slaw.
Make the Dressing: In a small bowl or container, combine the mayonnaise, olive oil, Dijon mustard, fresh lime juice, fresh orange juice, honey, diced red onion, salt, and pepper. Whisk until the mixture is smooth and creamy, and the ingredients are well-blended.
Dress the Slaw: Pour the prepared dressing over the Brussels sprouts in the large bowl. Toss the salad thoroughly to ensure the sprouts are evenly coated with the dressing, allowing the flavors to meld.
Add Toppings & Combine: Add the finely grated Parmesan cheese, dried cranberries or cherries (if using), and pumpkin seeds (if using) into the bowl. Toss the mixture once more until all the toppings are distributed evenly throughout the slaw.
Serve: Transfer the Brussels sprouts slaw to a serving bowl. Serve immediately, or refrigerate until ready to eat for chilled, crisp slaw.

Notes

For best texture, slice the Brussels sprouts thinly before chopping for a fine slaw.
The slaw can be made up to a day ahead and stored in the refrigerator; add pumpkin seeds and cranberries just before serving for optimal texture.
Parmesan can be omitted or swapped for a vegan alternative for a dairy-free option.
This recipe is naturally gluten free and vegetarian.

Nutrition

Serving Size: about 1 cup
Calories: 200
Sugar: 7g
Sodium: 340mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg