Honey Mustard Brussels Sprout Slaw
- Author:
- Prep Time: 20 mins
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 side salads 1x
- Category: Salad
- Method: By hand
- Cuisine: American
This delicious slaw recipe features shredded Brussels sprouts tossed with tangy honey mustard dressing, toasted almonds and dried cherries (or cranberries). Recipe yields 4 substantial side servings; double if desired.
Scale
Ingredients
Coleslaw
- 1 pound Brussels sprouts
- 1/3 cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
- 1/3 cup tart dried cherries or cranberries, chopped
- 1/3 cup finely shredded Parmesan cheese
Honey mustard dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or minced
- 1/4 teaspoon fine sea salt
Instructions
- Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
- If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
- Serve immediately, or cover and refrigerate for up for 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
Notes
Recipe inspired by the Justus Drugstore patio’s coleslaw and the seasonal Brussels sprout salad at The Mixx.
Make it dairy free/vegan: Skip the Parmesan, or substitute vegan Parmesan, or try mixing a little bit of white miso into the dressing to make up for it. For vegan slaw, also substitute maple syrup for the honey.
Make it nut free: Omit the almonds, and perhaps add pepitas or sunflower seeds if desired.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Recipe from Cookie and Kate: https://cookieandkate.com/honey-mustard-brussels-sprout-slaw/
