Brussels Sprout Slaw

Shredded Brussels sprouts form the base of this crunchy salad. Topped with cranberries, toasted nuts, red onion, and tossed with maple dressing, this Brussels sprouts slaw is a winter winner.

By
Micah Siva, RD
Micah Siva
Micah Siva, RD
Micah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. She runs Nosh with Micah, her personal blog.
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Published November 08, 2022
Micah Siva
Brussel Sprout Cole Slaw in a Bowl Next to a Bowl of Dressing and Bowl of Pecans

Simply Recipes / Micah Siva

I’ve always thought of Brussels sprouts simply as tiny cabbages (so cute!). They have earned their place on my top 5 vegetable list for their versatility, shelf life, and affordability factor. Whether they are roasted, fried, or shredded, Brussels sprouts are the unsung hero of the produce aisle.

This slaw is the perfect winter salad. Rich pecans, spicy red onion, and sweet cranberries are tossed in a sweet and savory maple dressing. The longer the salad sits, the juicier the cranberries get as the shaved Brussels sprouts become more tender. 

Brussel Sprout Cole Slaw in a Bowl Next to a Bowl of Dressing and Bowl of Pecans

Simply Recipes / Micah Siva

How to Shave Brussels Sprouts

Shaving Brussels sprouts is easier (and faster!) than you think. Some grocery stores carry Brussels sprouts that are already shredded (like Trader Joe's).

First, trim the ends off the sprouts and pick off any browning or wilted outer layers. Cut each Brussels sprout in half lengthwise and place the cut side down on your cutting board—this gives you a stable surface that won’t wobble). Thinly slice each Brussels sprout in half with a large knife using a rocking motion.

Brussels sprouts can also be shredded in a food processor using a slicing attachment or very carefully using a mandolin.

Shredded Brussels sprouts will last up to 3 days in an airtight, food-safe container. If they lose their crunchy texture, begin to smell like old cabbage, or become gray, it’s time to toss.

How to Toast Nuts

Toasting brings out nuts’ natural oils, making them taste…nuttier! Not only does this deepen the flavor, but it makes them crunchier and richer in color, giving your dish a new level of flavor.

When toasting nuts, it is best to toast the whole nut instead of chopped nuts. This helps to prevent burning any smaller pieces in the process. 

Brussel Sprout Cole Slaw in Three Bowls Next to a Jar of Dressing and Bowl of Pecans

Simply Recipes / Micah Siva

To toast a small amount of nuts (under 1/2 cup), place the nuts in a dry skillet over medium-low heat. Keep a close eye on them as they are prone to burning. Toss occasionally until they deepen in color and become fragrant. Immediately transfer to a plate or a bowl to reduce the chances of burning. 

If toasting a larger quantity, roast at 350°F on a sheet pan for 6 to 8 minutes, or until golden.

Make This Slaw in Advance

The best part about this Brussels sprouts slaw? It holds up exceptionally well, meaning you can dress it ahead of time to make dinner prep a breeze. Prepare the ingredients up to 3 days in advance and toss with the dressing up to 2 hours in advance. Leftovers will keep in the fridge for 3 days.

Make This Recipe Your Own

  • Add thinly sliced apples or pomegranate seeds in lieu of cranberries
  • Substitute maple syrup for honey
  • Replace pecans with slivered almonds or pumpkin seeds
  • Add a big handful of chopped kale to the mix
Brussel Sprout Cole Slaw in Three Bowls Next to a Jar of Dressing and Bowl of Pecans

Simply Recipes / Micah Siva

Brussels Sprout Slaw

Prep Time 15 mins
Total Time 15 mins
Servings 4 to 6 servings
Yield 6 cups

For milder red onion with less of a bite, soak the sliced onion in cold water for 5 to 10 minutes. Drain well, then proceed with the recipe.

Ingredients

For the slaw

  • 1 pound Brussels sprouts, shaved

  • 1/2 medium red onion, thinly sliced

  • 1/3 cup chopped, toasted pecans

  • 1/3 cup dried cranberries

For the dressing

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon maple syrup

  • 1 tablespoon Dijon mustard

  • 1 medium clove garlic, minced

  • 3 tablespoons olive oil

  • Salt and pepper, to taste

Method

  1. Assemble the salad ingredients:

    Add the Brussels sprouts, red onion, pecans, and cranberries to a large bowl.

    Shredded Brussels Sprouts, Dried Cranberries, Onions, and Toasted Coconuts in a Bowl for Brussels Sprouts Slaw Recipe

    Simply Recipes / Micah Siva
  2. Make the dressing:

    Whisk together the apple cider vinegar, maple syrup, Dijon mustard, and garlic. While whisking, slowly pour in the olive oil. Season with salt and pepper.

    Bowl of Dressing

    Simply Recipes / Micah Siva
  3. Combine and serve:

    Drizzle the dressing over the salad and toss well to combine. Let sit for 5 to 10 minutes before serving.

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    Dressing Added to Bowl of Brussels Sprouts Slaw Ingredients

    Simply Recipes / Micah Siva
    Brussel Sprout Cole Slaw in a Bowl Next to a Bowl of Dressing and Bowl of Pecans

    Simply Recipes / Micah Siva
Nutrition Facts (per serving)
145 Calories
11g Fat
12g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 145
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 119mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Total Sugars 9g
Protein 1g
Vitamin C 1mg 6%
Calcium 15mg 1%
Iron 0mg 2%
Potassium 64mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.