Brussels Sprout Slaw

Brussels Sprout Slaw

This easy to make Brussels Sprout Slaw is packed with lots of flavour and texture. That’s a perfect winter side or light meal option.

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Brussels Sprout Slaw

Hello everyone. Hello, February, too. Not asking where this crazy time goes so fast. But at least I hope February has been treating you well!

Today I’ve got something utterly delicious. This Brussels Sprout Slaw, obviously. Because who does not like some good coleslaw, right? (Spoiler alert: I don’t even need any meat or fish to enjoy coleslaw.)

Indeed I never would have thought of making slaw with Brussels sprouts. But then Angie shared the recipe for this Brussels Sprout Salad with Carrots and Macadamia Nuts. And I was like: “Hey, Ben, you’ve got to make a slaw!” A few days later, I made this Brussels Sprout Slaw, and it turned tasty. So thank you Angie for the inspiration!

Brussels Sprout Slaw

This Brussels Sprout Slaw is easy to make, yet it is packed with flavours and textures. I love the unique taste of Brussels sprouts. It is wonderfully balanced with juicy carrots, tart and sweet dried cranberries, and toasted pine nuts. You can easily customize it to your taste, too. For instance, you can use any other nuts or seeds instead of pine notes.

The sauce is easy but lovely. It’s a combination of mayo, yogurt, honey mustard, and smoked paprika. Perfect addition to the salad. We prefer our slaw on a drier side, but you can definitely make more sauce. Also, please note, that Brussels sprouts are quite chewy and crunchy in this recipe. I love to feel different textures! If you want to avoid this, slice as thinly as possible. Besides, they get softer the next day. However, if you are not planning to consume the salad within 2-3 days, simply do not add the dressing until ready to serve so it will stay fresh longer.

I hope you like this Brussels Sprout Slaw, and you will try it soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen. And check other ideas if you a fan of Brussels sprouts.

More Brussels Sprouts Ideas

Festive Brussels Sprouts

Brussels Sprouts Bacon Mash

Apple Bacon Shredded Brussels Sprouts


Brussels Sprout Slaw
Brussels Sprout Slaw

Brussels Sprout Slaw

Recipe by Ben | HavocinthekitchenCourse: Sides, Salads


Prep time


Cooking time



This easy to make Brussels Sprout Slaw is packed with lots of flavour and texture. That’s a perfect winter side or light meal option.


  • 1 lb. Brussels sprouts

  • 1-2 carrots

  • 1/2 cup dried cranberries

  • 1/3 cup pine nuts, toasted

  • 1/2 tbsp. fresh thyme

  • 1/4 cup light mayo

  • 1/4 cup plain yogurt

  • 2-3 tbsp. sweet (honey) mustard

  • 1 tbsp. olive oil

  • 1/4 tsp. smoked paprika


  • To make the dressing, in a medium small bowl combine whisk the mayo, yogurt, mustard, olive oil, and smoked paprika, until well-incorporated.
  • Cut off the tough ends of the sprouts and any browning or wilted outer leaves. Then shred them as desired, using a processor or a knife. I love the combination of thinly sliced and chunky. Shred the carrots, using a processor or grater.
  • Combine the Brussels sprouts, carrots, cranberries, toasted pine nuts, and thyme. Add the dressing and mix to coat. If you think the slaw is a bit drier, add a spoon of yogurt / mayo. You can serve it right away, but it’s better to refrigerate it for a couple of hours. Enjoy!

18 thoughts on “Brussels Sprout Slaw

  1. Jeff the Chef says:

    This sounds great, Ben! I’ve had shredded broccoli before, though not in a slaw, and I really like it … which is weird, because if you gave me raw broccoli florets and some dipping sauce, I’d probably never eat it. But shred it and mix it with other stuff, and I love it! Your dressing sounds perfect.

  2. homekitchenworld says:

    All of these recipes appear to be delicious.
    My mother used to create a dish she referred to as a winter salad. It had shredded cabbage, carrot, onion, apple, and raisins, as far as I recall. And I believe she just sprayed it with vinegar.

  3. Michelle says:

    This is a brussels sprouts I can get behind, Ben! Love all the various textures you’ve got going on here, paired with that creamy yogurt and mayo!

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