This fresh and crunchy Brussels Sprouts Slaw is just the kind of recipe I’m craving this week. It has the redeeming healthy factor I need in my routine (thank you, vegetables), but a few gourmet touches (almonds, Parmesan, and dates) make me feel pampered when I eat it. It can last for days in the refrigerator, so it’s ideal for leftovers, and it tastes refined enough to serve at a special occasion.
I originally envisioned this Brussels Sprouts Slaw as a star vegetable side dish that you can prep ahead and bring to your holiday gatherings. At any party I’ve hosted or attended, I’ve found that everyone appreciates the addition of a good salad.
This Brussels sprouts slaw is more than good—it’s absolutely delicious. It is well thought out, offers dimensions of flavor and texture, and the zippy honey mustard dressing makes it sing. From the nutty cheese to the chewy dates, to the crunchy shredded Brussels sprouts and almonds, every forkful has something to offer.
After making it, however, I realized that in addition to my original side dish intention, this Brussels sprouts slaw makes a phenomenal lunch. It’s fiber-rich and filling. I tossed my leftovers with arugula, a little extra dressing, and chicken and then devoured it for for lunch three days in a row. I never grew weary of it.
Whether you are seeking a slam-dunk side that you friends and family will thank you for bringing, a lunch you’ll look forward to eating every day that it is in your refrigerator, or a nice change to your usual sides at dinner, this yummy Brussels slaw is here for you.
How to Make the Best Brussels Sprouts Slaw
The foundation of this Brussels sprouts salad is just 4 ingredients—don’t be fooled. Its beauty lies in the way they enhance and complement one another. Include each and every one. The final results will be worth it!
- Brussels Sprouts. If you haven’t tried Brussels sprouts as the base for a salad, you’re in for a real treat! They have the perfect amount of crunch, plus they’re packed with fiber, Vitamin C, and Omega-3 fatty acids.
- Dates. Plump and chewy with a delicately sweet, almost buttery, and lightly caramelized flavor, the dates balance the natural crunch and more bitter flavor of the Brussel sprouts.
I recommend Medjool dates (pictured above), which are the largest and sweetest. If you can find them, buy them with the pits in. The pits are easy to remove with your fingers, and dates that are sold already pitted are often dry. Our regular Wisconsin grocery stores carry them in the bulk foods section or sometimes the health foods section.
- Almonds. Their nuttiness and crunch is absolutely delicious with dates. If you have any dates leftover, try spreading one with almond butter. It’s heavenly.
- Parmesan. Savory Parm gives the salad real satisfaction. It’s flavors are on point here.
For the dressing, since Brussels sprouts crave acid and can stand up to strong flavors (acid is what makes these Sautéed Brussels Sprouts so addictive, for example), I opted for a Brussels sprouts salad with Dijon mustard dressing, made with lemon juice and a touch of honey.
Tasted on its own, the dressing might seem too powerful, but as you’ll see once you’ve tossed it with your slaw, when everything is eaten together, it tastes just right.
- Shred the Brussels sprouts using your preferred method. See below for details and suggestions.
- Place sliced Brussels sprouts in a serving bowl, and fluff.
- Whisk together the dressing ingredients, and drizzle 2/3 of it over the salad, tossing to combine. Add the remaining slaw ingredients, and toss, including additional dressing as desired. Serve immediately or refrigerate. ENJOY!
How to Shred Brussels Sprouts for Slaw
- Food Processor. The best method! Start by cutting off the ends of the Brussels sprouts, and then shred them in the food processor (this is the one I have), using a blade like this.
- Mandoline. You can also slice the Brussels sprouts with a mandoline, using extreme caution so you don’t cut your hand. Hold the sprout at the bottom end (leave it untrimmed), and start slicing from the top. Stop as soon as the mandoline nears your fingers.
- Knife. If all else fails, you can use a sharp chef’s knife to slice the sprouts. Cut off the ends, remove wilted leaves, and slice the sprouts as thinly as possible.
Make-Ahead and Storage Tips
- To Make Ahead. This salad tastes even better after it sits for a few hours. You can make it up to 1 day in advance. I recommend leaving off the dates, almonds, and Parmesan, and lightly moistening the shreds with half the desired amount of dressing. Add the toppings and the remaining dressing right before serving.
- You can also shred the Brussels sprouts in advance and refrigerate them in a ziptop bag for up to 2 days.
- To Store. Leftover salad can be stored in the refrigerator for up to 3 days. I recommend waking it back up with a squirt of lemon juice and an extra drizzle of olive oil. Season with salt and pepper to taste.
What to Serve with Brussels Sprouts Slaw
- Turkey and Ham. If you’re hoping to make this delicious slaw as a side dish for your holiday meal, it will pair perfectly with both turkey and ham.
- Chicken. Baked Chicken would be delicious alongside Brussels Sprouts Slaw.
- Pork Chops. This slaw makes a fresh, healthy side for these Crock Pot Pork Chops.
- Salmon. Baked Salmon in Foil and Grilled Salmon in Foil would be tasty served with this slaw.
- Casserole. For a veggie-packed dinner, try this slaw as a side with Spaghetti Squash Casserole or Chicken and Wild Rice Casserole.
- Pasta. This slaw is a perfect way to add some green to your favorite pasta recipes like this Cauliflower Pasta and this Skillet Lasagna.
While I truly adore this recipe exactly as it is written, if you can’t resist the urge to gussy it up further, here are two suggestions:
- Bacon Brussels Spouts Slaw. Within a few hours of serving, top the slaw with cooked, crumbled bacon. I recommend this easy Baked Bacon to ensure your bacon is nice and crispy.
- Roasted Brussels Sprouts Slaw. Prepare the recipe as directed. Toss with 2 cups of Roasted Brussels Sprouts for an additional dimension of texture.
More Favorite Brussels Sprouts Recipes
- Kale and Brussels Sprouts Salad
- Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons
- Brussels Sprouts Gratin
- Slow Cooker Brussels Sprouts with Maple Syrup, Cranberries and Feta
Recommended Tools to Make Brussels Sprouts Slaw
- Food Processor. Perfectly slices the Brussels sprouts.
- Mandoline Slicer. An alternative way to slice the Brussels sprouts, and a tool I’m happy to have in my kitchen.
- Sharp Chef’s Knife. Another helpful tool to slice the Brussels.
As excited as I hope you already are to make this Brussels sprouts slaw (did you see the dates and Parmesan?), as a final selling point, this slaw actually tastes better after it sits for an hour or so. That means you can make it well in advance of any gathering, and the recipe will reward you with the most scrumptious leftovers too.
Brussels Sprouts Slaw
For the Slaw:
- 1 pound Brussels sprouts
- 6 Medjool dates pitted and cut into thin, crosswise slices (about 1/2 cup)
- 1/3 cup toasted sliced almonds
- 1/4 cup finely shredded Parmesan cheese
- Shred the Brussels sprouts: For the quick and easiest possible shredding, cut the end of the bottom off of the Brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the Brussels sprouts with a mandoline, taking care to watch your fingers. If slicing by hand, I recommend holding the stem end, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the ends and any wilted outer leaves, then slice the sprouts into very thin ribbons.
- For all methods: once the Brussels sprouts are sliced, place the shreds in a serving bowl. Toss and fluff them with a fork or your fingers.
- Prepare the dressing: In a medium bowl, whisk together the lemon juice, olive oil, honey, mustard, salt, and pepper. Drizzle 2/3 of the dressing over the slaw and toss to combine. Add the dates, almonds, and Parmesan and lightly toss again. If your salad is drier than you would like, splash in additional dressing. Taste and add additional salt and pepper as desired. Serve immediately or refrigerate for up to 3 hours.
- TO MAKE AHEAD: This salad tastes even better after it sits for a few hours. You can make it up to 1 day in advance for a party. I recommend leaving off the dates, almonds, and Parmesan, and lightly moistening the shreds with half the desired amount of dressing. Add the toppings and the remaining dressing right before serving.
- You can also shred the Brussels sprouts in advance and store them in a ziptop bag for up to 2 days.
- TO STORE: Leftover salad can be stored in the refrigerator for up to 3 days. I recommend waking it back up with a squirt of lemon juice and an extra drizzle of olive oil. Season with salt and pepper to taste.
- Nutritional information was calculated with 3/4 the full amount of dressing, since dressing amount is personal preference. If you would like to calculate the nutrition a different way, you can do so for free at myfitnesspal.com.
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