Fresh and healthy brussels sprouts slaw made with shredded brussels sprouts in a honey lemon Dijon dressing, inside of a wood bowl
5 from 2 votes
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Brussels Sprouts Slaw

Yield: 4 servings
Prep Time:
20 mins
Total Time:
20 mins
This fresh and crunchy Brussels sprouts slaw with Dijon dressing, almonds, and dates is an easy, refreshing side! The perfect salad and can be made ahead.


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

For the Dressing:

  • 3 tablespoons freshly squeezed lemon juice — from about 1 medium lemon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • ΒΌ teaspoon ground black pepper


  1. 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.

  2. 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.
  3. 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.

Recipe Notes

  • 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
Course: Salad
Cuisine: American
Keyword: brussel sprouts slaw, brussels sprouts salad, holiday salad recipe, make ahead, raw brussel sprouts recipe

Nutrition Information

Amount per serving (1 (of 4 with 3/4 of the dressing added); about 2/3 cup) — Calories: 306, Fat: 13g, Saturated Fat: 2g, Cholesterol: 6mg, Potassium: 776mg, Carbohydrates: 44g, Fiber: 8g, Sugar: 30g, Protein: 10g, Vitamin A: 963%, Vitamin C: 100%, Calcium: 171%, Iron: 2%

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