No-Cook Brussels Sprout Slaw
This no-cook Brussels sprout slaw is a crisp, tangy side that comes together in 15 minutes flat. It is the kind of slaw that actually tastes better after it sits for a bit, so you can make it ahead without worry.
Thinly shredded sprouts, sweet cranberries, and toasted almonds get tossed in a bright lemon Dijon dressing. You get crunch, a little sweetness, and a dressing that cuts straight through anything rich on the plate.
What Makes This Slaw So Good
Brussels sprouts hold their crunch far better than cabbage once they are dressed. That means you can toss the slaw an hour before dinner and it won’t turn soggy.
The dressing is simple but sharp. Lemon juice and Dijon mustard wake everything up, while a tiny bit of honey rounds out the tang. Toasted almonds add a warm, nutty crunch, and dried cranberries bring just enough sweetness.
If you usually drown coleslaw in mayo, this version will feel like a revelation. It is light, bright, and actually tastes like vegetables.
Ingredients
- 1 lb Brussels sprouts, trimmed: look for tight, bright green heads with no yellow leaves.
- 1 medium carrot: peeled and shredded on the large holes of a box grater.
- 1/4 cup dried cranberries: unsweetened or sweetened both work.
- 1/4 cup sliced almonds, toasted: toast in a dry skillet for 2 to 3 minutes until fragrant.
- 2 tbsp fresh lemon juice: from about 1 lemon.
- 1 tbsp Dijon mustard
- 1 tsp honey: or maple syrup for a vegan version.
- 3 tbsp extra-virgin olive oil
- Salt: to taste.
- Black pepper: to taste.
Variations / Substitutions
- Make it a meal: add 1 cup of shredded rotisserie chicken or a can of drained chickpeas.
- Nut-free: swap sliced almonds for roasted pumpkin seeds.
- No cranberries: use raisins, chopped dried apricots, or fresh pomegranate arils.
- Extra crunch: toss in a handful of shredded red cabbage or thinly sliced radishes.
If you like this, our Classic Tangy Coleslaw is another great make-ahead side.
How To Make Brussels Sprout Slaw
Step 1: Whisk the Dressing
In a large bowl, whisk together the 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp honey, 3 tbsp olive oil, a generous pinch of salt, and a few grinds of black pepper. Whisk steadily for about 30 seconds until the mixture turns smooth and slightly thickened. Taste and adjust the salt or lemon juice. A well-emulsified dressing will coat every shred instead of pooling at the bottom.
Step 2: Shred the Brussels Sprouts
Trim the ends off the 1 lb Brussels sprouts and discard any tough or yellow outer leaves. Shred them using the slicing blade of a food processor, the shredding holes of a box grater, or a sharp knife. A food processor takes about 1 minute to turn the sprouts into fluffy green ribbons. By hand, plan on 5 to 8 minutes of careful slicing. The shreds should look like fine confetti, not chunky pieces.
Step 3: Toss and Finish the Slaw
Add the shredded sprouts, shredded carrot, 1/4 cup dried cranberries, and 1/4 cup toasted almonds to the bowl with the dressing. Use your hands or two forks to toss everything together, massaging the dressing into the sprouts for about 30 seconds. This softens them just enough without cooking. Let the slaw sit for at least 5 minutes before serving, or cover and refrigerate for up to an hour. Taste once more and add a little extra salt or lemon juice if it needs a lift, then serve cold or at room temperature.
A Few Notes Before You Start
- For the fastest prep, use a food processor fitted with the slicing disk. It turns a pile of whole Brussels sprouts into shreds in under a minute.
- If you prefer a more tender slaw, let it rest in the fridge for 30 minutes. The sprouts soften naturally as they soak up the dressing.
- A pinch of red pepper flakes or a finely minced jalapeño in the dressing adds a welcome kick.
- Leftover slaw makes a great next-day lunch. Top it with grilled chicken or flaked salmon straight from the fridge.
Scaling this slaw for a party:
| Servings | Brussels Sprouts | Carrot | Lemon Juice | Olive Oil | Dijon | Honey | Cranberries | Almonds |
|---|---|---|---|---|---|---|---|---|
| 4 | 1 lb | 1 medium | 2 tbsp | 3 tbsp | 1 tbsp | 1 tsp | 1/4 cup | 1/4 cup |
| 8 | 2 lb | 2 medium | 4 tbsp (1/4 cup) | 6 tbsp | 2 tbsp | 2 tsp | 1/2 cup | 1/2 cup |
Keeping the Slaw Fresh
- Refrigerate: store leftovers in an airtight container in the fridge for up to 3 days. The sprouts will soften slightly but the flavor deepens. Stir well before serving.
What Goes Well With Brussels Sprout Slaw
This slaw works alongside anything smoky or rich. Pile it on top of grilled chicken thighs; the charred, crispy skin pairs beautifully with the bright dressing. It is also perfect spooned over pulled turkey sandwiches, adding a fresh crunch that cuts through the fatty meat. For a vegetarian option, serve it next to a black bean burger.
Frequently Asked Questions
Can I make this slaw the day before?
Yes, and it actually tastes better after resting overnight in the fridge. Just give it a stir and check the seasoning before serving.
Is there a way to cut the bitterness?
Trimming the core and any tough outer leaves before shredding helps a lot, and the lemon and Dijon in the dressing balance the remaining edge.
Can I use bagged shredded Brussels sprouts?
You can. They save time, but are often drier than freshly shredded sprouts. You might need a little more dressing to coat them evenly.
What can I use instead of cranberries?
Dried cherries, chopped dried apricots, or even fresh pomegranate arils all work. Use whatever dried fruit you have on hand.
Brussels Sprout Slaw Recipe
Ingredients
Method
- Whisk together lemon juice, Dijon, honey, olive oil, salt, and pepper in a large bowl until smooth, about 30 seconds. Taste and adjust.
- Shred the Brussels sprouts using a food processor, box grater, or sharp knife. Transfer to the bowl.
- Add the carrot, cranberries, and almonds. Toss well, massaging the dressing into the sprouts for about 30 seconds. Let sit at least 5 minutes, then serve.
