This Brussels sprouts slaw is the kind of recipe that surprises everyone at the table. Crunchy, tangy, and just the right amount of sweet, it’s a fresh twist on traditional coleslaw and one of my favorite ways to use raw vegetables like shaved brussels sprouts and red cabbage.
If you’ve never had shaved Brussels sprouts, this is your sign to try them. When sliced thin and tossed in a zesty Dijon mustard dressing, they transform from bitter to bright, crisp, and refreshing — a healthy side dish that works equally well for holiday gatherings or a light weekday lunch.
Why You’ll Love This Brussels Sprouts Slaw
This easy Brussels sprout slaw recipe is light, flavorful, and comes together in minutes with minimal prep. It’s full of texture — from the thinly sliced sprouts and toasty pepitas to the chewy Medjool dates — and coated in a tangy mustard dressing that keeps your taste buds happy with every bite.
It’s a versatile side dish that pairs with everything from roasted meats to grilled fish and makes a perfect side dish for Thanksgiving or picnics. Plus, it’s naturally gluten-free, vegetarian, and can easily be made vegan with a few simple swaps.
Ingredients for Brussels Sprouts Slaw
For the Shaved Brussels Sprouts
3 pounds brussels sprouts, ends trimmed and outer leaves removed
For the Dijon Vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons red wine vinegar (or apple cider vinegar for a bolder tang)
- 2 medium shallots, sliced paper-thin
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
For Serving the Brussels Sprouts Slaw
- 8 Medjool dates, pitted and finely chopped
- ¾ cup pepitas (raw pumpkin seeds), toasted in a dry skillet over medium heat until fragrant
- Parmigiano Reggiano cheese, shaved paper-thin, for garnish (optional)
Optional Add-Ons: Honeycrisp apples for sweetness, hemp seeds or celery seeds for extra crunch, or a drizzle of maple syrup or a touch of honey for balance.
How to Make Brussels Sprouts Slaw
Shave the Brussels Sprouts
Trim the stem end and remove any discolored outer leaves. Using a sharp knife, mandolin, or the slicer attachment on your food processor, slice the sprouts into thin strips or small pieces.
To keep them crisp, place the shaved Brussels sprouts in a bowl of ice water while you prepare the dressing.
Make the Dijon Vinaigrette
Combine all dressing ingredients — olive oil, lemon juice, vinegar, shallots, and Dijon mustard — in a small bowl or jar. Close tightly and shake until emulsified. Taste and season with kosher salt and black pepper.
This mustard dressing brings brightness, a little spice, and plenty of bold flavor to complement the nutty sprouts.
Dress and Toss the Slaw
Drain the shaved sprouts and pat them dry with paper towels. Transfer to a large bowl or large mixing bowl, then pour over the vinaigrette. Toss until everything is coated, then let the Brussels sprout salad sit for a couple of minutes to absorb the dressing — that extra step softens the sprouts slightly while keeping their crunchy texture.
Just before serving, stir in the chopped dates and toasted pepitas, then garnish with shaved Parmesan cheese and a sprinkle of fresh herbs or lemon zest, if desired. Serve chilled or at room temperature.
Variations on This Brussels Sprouts Slaw
This kind of recipe is endlessly adaptable.
- Red cabbage or green cabbage: Add color and extra bite.
- Honeycrisp apples: Slice thin for a crisp, slightly sweet note.
- Red pepper: Add a pop of color and mild sweetness.
- Half mayo dressing: Mix the vinaigrette with a bit of mayo or creamy dressing for a hybrid between coleslaw and salad.
- Maple syrup glaze: Add a teaspoon of maple syrup for a lightly sweet finish.
Whether you’re making a vegan coleslaw, a coleslaw recipe for grilled dishes, or a side for fall dinners, this Brussels sprouts slaw adapts beautifully to any season.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to a couple of hours before serving. Because the sprouts hold up well, they don’t wilt like traditional cabbage slaw.
For the best flavor, serve within 24 hours — though it’s still delicious the next day as the flavors meld together.
Serving Suggestions
This Brussels sprout salad pairs well with grilled chicken, pork tenderloin, or roasted salmon. It’s also lovely alongside hearty vegetarian mains or as a refreshing side at holiday gatherings. Serve it family-style at room temperature, and you’ll find it’s the perfect addition to any spread.
Frequently Asked Questions For Brussels Sprouts Slaw
Yes. For the best texture, slice the sprouts and make the vinaigrette up to one day in advance. Store separately in an airtight container, then toss together right before serving.
The fastest and most consistent method is using the slicing disc of a food processor. You can also use a mandolin or sharp knife, but make sure the slices are very thin for the ideal crunchy texture.
Submerge the shaved sprouts in ice water for 5 to 10 minutes, then dry them on paper towels before dressing. This keeps them crisp and prevents wilting.
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Shaved Brussels Sprouts Slaw Recipe
Ingredients
For The Shaved Brussels Sprouts:
- 3 pounds brussels sprouts ends trimmed and outer leaves removed
For The Dijon Vinaigrette:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons red wine vinegar
- 2 medium shallots sliced paper thin
- 1 tablespoon Dijon Mustard
- Kosher salt and Freshly ground black pepper
For Serving The Brussels Sprouts Slaw:
- 8 Medjool dates pitted and finely chopped
- 3/4 cup pepitas (aka raw pumpkin seeds) toasted
- Parmigiano Reggiano cheese shaved paper thin, for garnish - optional
Instructions
- How To Shave Brussels Sprouts: Using a sharp knife, mandolin, or the slicing disc attachment on a food processor, cut all the Brussels sprouts into paper-thin shavings. Place in ice water while you make the dressing.
- Make The Dijon Vinaigrette: Place the olive oil with the lemon juice, vinegar, shallots and mustard in a jar, close, and shake until combined. Taste and add more seasoning, as desired.
- Dress The Brussels Sprouts: Toss the dressing with the brussels sprouts, season with salt and pepper and set aside to marinate for a few minutes. Just before serving, stir in the pepitas and dates, shave cheese over the top, and serve.
