Every time there is a celebration, I always expect some oily, rich and heavy food to be served. And don’t get me wrong, I love them. Those are the dishes that we always look forward to having and you can never say no to it. But what I love to do is to always prepare something that is light, healthy and can alter the richness of other dishes. And so I love making some coleslaw whenever there are parties or special occasions. Making a coleslaw is easy, requires a little amount of ingredients, just a flavorful dressing and you’re done! It goes well with meat, fish and other rich or greasy food.
We are used to having coleslaw made of cabbages or radicchio (red lettuce) with some vinaigrette or mayo dressing. But one thing that I like to make into a coleslaw is brussels sprouts. I know what you’re thinking, these vegetable kinda have a bad reputation with kids and adults alike, but let’s be honest, brussels sprouts are delicious and very healthy. Eating it raw with some dressing and nuts is perfect as a side dish or as a snack.
In making a brussels sprout slaw, it is important that you choose fresh ingredients and also get to shred your sprouts into small pieces. That way, the dressing will marry well with sprouts giving you a nice flavorful coleslaw. You can also choose to add some radicchio for color and taste, and some nuts like pecans, walnuts or cashews. Adding some shredded apples for a nice tangy and sweet taste will give you balance in the flavors.
In choosing your dressing, it will be best to make a tangy vinaigrette, using cider vinegar or balsamic vinegar. You can also make it on the sweet side using honey and some mustard. To give you some ideas of different dressings, I will share with you 3 different dressings for your brussels sprouts. Are you ready? Let’s go!
- First, shredding your brussels sprouts, you can do this in a best food processor or with some kitchen slicer or shredder on mixer attachments like the one from KitchenAid which makes your work faster. But if you want rustic shreds, do it manually as it can give you better shreds in my opinion.
- Second is picking another fruit or vegetable to go with your sprouts. You can choose to have apples (granny smith or McIntosh) or watermelon radish. You can also add carrots if you like. If you are using apples or carrots, shred them finely or julienned, if you are using radishes, shred them like your sprouts.
- Third is the dressing, depending on your taste, you can make a balsamic vinaigrette, a honey mustard dressing or a lemon-mayo dressing. I love the balsamic dressing as it marries the flavors completely and the salad is tangy and light, the perfect dish to counter rich dishes.
- Last is the additional toppings. You can mix in some nuts or top it with some cheese like Parmigiano. Others love to have a little bacon but I think that defeats the purpose of the salad as a counter dish for meats and other rich and greasy dishes so I like it purely made with vegetables.
Important tip: Let the coleslaw sit in the fridge to chill for 2-3 hour before serving to let all the flavors combine beautifully.
Now you’re ready to make that brussels sprout slaw! I promise you, this is really good. Crunchy, fresh and vibrant. Perfect for the holidays or any occasion. You can also make this vegan by omitting the honey, mayo, and cheese and just stick with the vegan ingredients.
Brussels Sprout Slaw
- 1 pound brussels sprouts shredded
- 1 Ginger Gold/ McIntosh/Granny Smith or another firm, crisp apple, shredded finely or julienned
- or 1/2 pound watermelon radish, shredded
- or 1 large carrot, shredded finely or julienned
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or minced
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ¼ teaspoon sea salt
- 1/2 cup balsamic vinegar
- 1/4 cup grapeseed oil/olive oil
- 1 small shallot
- 1 tbsp kosher salt or to taste
- pepper to taste
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ¼ cup olive oil
- or any hard, sharp cheese
- Shredded or shaved.
- In a large bowl, combine your brussels sprouts and your choice of vegetable or fruit to mix with the sprouts.
- Mix your desired dressing. You can do this in a food processor or use a whisk. You want a slightly emulsified consistency.
- Pour the dressing over the prepared brussels sprouts and mix well. Better to use your hands so you don’t overwork and wilt it.
- Top it with the nuts and or cheese.
- Chill for at least 1-3 hours to let the flavors meld.
There you have it, a recipe for brussels sprouts with different dressings and ways according to your liking. Go on and try it out and let us know how it you like it. What dressing did you use and is it good? Also, help us share this recipe. I hope you like it, and until next!