I can’t stop making — and eating — this Brussels sprouts slaw!
It’s sweet and savory, chewy and crunchy, with the contrast of textures and bright flavors I crave.
It might not look glamorous for a Monday, but this slaw quickly became a fridge staple here. If you’ve tried the Brussels slaw from Whole Foods, this is similar but improved — no celery and a better balance of crunch and savory notes.
Even though it’s practically spring, I’m still obsessed with Brussels sprouts, and this slaw-salad hybrid is one of the best ways to enjoy them.
This recipe uses raw Brussels sprouts. Don’t worry — like many kale salads, the sprouts are “marinated” briefly in a dressing that softens bitterness and transforms the texture. You can serve it right away or make it ahead; it actually improves as it sits.
Don’t freak out.
If you don’t love chewy, slightly bitter greens straightaway, let the slaw sit a bit and the flavors will mellow. If you enjoy kale salads, you’ll probably love this immediately.
For example, Eddie didn’t love it right after I made it — he found it a bit too pungent at first and isn’t as into dried cherries and almonds — but after it chilled for a while he changed his mind. It really pairs well with almost everything.
I recommend starting with a moderate amount of dressing. The slaw wilts and becomes wetter as it rests, so save a little dressing in a separate container and add more later if needed. You want the slaw to be nicely coated, but not swimming — although I love it both ways.
The biggest reason I adore this slaw is its versatility. Serve it as a salad, a side, a topping for grilled chicken or pork, or pile it into sandwiches — it’s fantastic with pulled pork, chicken, or even grilled cheese.
Seriously, it’s perfect every single way.
You can swap the cherries for dried cranberries, apricots, or figs. If you don’t have almonds, use chopped walnuts, pecans, or pistachios. Grated cheddar would work in place of parmesan if you prefer. The original version—with cherries, nutty parmesan, and sliced almonds—is my favorite, but the recipe tolerates substitutions well.
Look at all that crunch!
Have I convinced you yet?
Brussels Sprouts Slaw
Brussels Sprouts Slaw
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Ingredients
- 1 pound raw Brussels sprouts, stems removed and thinly sliced or shredded
- 1 cup dried cherries, (or dried cranberries, figs, apricots)
- ⅔ cup sliced almonds (toasted or honey-roasted if you like)
- 1/2 cup grated parmesan cheese
- kosher salt and pepper
Vinaigrette
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- big pinch of kosher salt and pepper
- ⅓ cup olive oil
Instructions
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Thinly slice or shred the Brussels sprouts into fine strips — the smaller the pieces, the better, similar to cole slaw.
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Place the sliced sprouts in a bowl. Add a big pinch of salt and pepper and toss. Add the dried cherries, sliced almonds and grated parmesan. Drizzle half of the vinaigrette over the mixture, toss well, and let sit 15 minutes at room temperature to soften and absorb flavors. If making ahead, refrigerate and store the remaining dressing separately.
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After 15 minutes, toss again, taste, and adjust seasoning with more salt, pepper, or extra dressing as desired. Serve as a salad, a side dish, or a topping for sandwiches or grilled proteins.
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Store leftovers in a sealed container in the fridge — the slaw is especially delicious the next day.
Vinaigrette
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Whisk together the lemon juice, honey, Dijon, minced garlic, salt and pepper. Slowly whisk in the olive oil until emulsified. The vinaigrette keeps in the fridge for a few days; shake or whisk before using.
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I appreciate you so much!
Want to live inside that crispy, crunchy bowl!