brussels sprout slaw

Crisp and delicious Brussels sprout slaw with almonds, carrots, sesame seeds and bold honey-soy dressing. This simple, healthy, mayo-free slaw is perfect for potlucks.

Asian Brussels Sprout Slaw with Carrots and Almonds

(16 ounces) Brussels sprouts

carrots

onions

cilantro leaves (optional), chopped

almonds

sesame seeds

olive oil

apple cider vinegar

honey

reduced-sodium tamari or other soy sauce*

sea salt (skip the salt

To 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&#8217;t have a food processor, slice them as thinly as possible using a sharp chef&#8217;s knife, then give them a few extra chops for good measure. Transfer the sprouts to a large serving bowl.

To prepare the carrots: Either use a julienne peeler, a chef&#8217;s knife, or the grating attachment of your food processor to slice the carrots into skinny little strips. Transfer the carrots to your serving bowl.

To toast the almonds (optional but recommended): In a medium-sized skillet over medium heat, toast the almonds, stirring often, until fragrant and turning golden on the edges, about 4 to 5 minutes. Add the almonds to the serving bowl.

Add the chopped green onions, cilantro (optional) and sesame seeds to the bowl. In a small bowl, combine the olive oil, vinegar, honey, tamari and sea salt. Whisk until emulsified, then pour the dressing over the slaw. Toss well. For best flavor, let the salad marinate for 10 minutes or longer before serving.

hi Kate:) Thank You for this recipe - I always look forward to new ways of incorporating Brassicaceae to my diet (mostly due to their anti cancer properties). Today I made it easy way - I juiced red cabbage with beets and ginger and lemon. But sometimes it's nice to make something different - especially that Brussels Sprouts don't taste good in juices. 
I just checked nutritional values of this recipe at happyforks.com ( I switched to this one from cronometer after I realized that it has recipe analyzer). From one serving of this slaw I get only 10% of my daily calorie requirement but at the same time 74% vit. C RDA, 149% vit. A RDA, 148% vit. K RDA &amp; 22% of my daily magnesium!:) That's a great deal for my body. And it looks yummy:)
Have a nice day

Slaw Lady strikes again! HAHA I laughed out loud when I read that! We actually haven't made the Slaw in over 2 weeks now... might be a record for this family. Can't wait to give this one a shot, Slaw Master! ;)
youtube.com/sparklesandsuch26

How do you get your carrots so perfectly sliced? My food processor shredder does not have the same effect...just curious...It looks delicious!

I made this for The Fourth and it was all the rage! So delicious and EVERYONE was asking for the recipe!  I like having an oil based slaw the can sit out and brussels sprouts- why not!?! My taste buds (and everyone elses!) thank you, yet again!

Delicious! I love the almond and sesame combination! Thank you for sharing.

I absolutely loved this recipe! I actually added some Sesame Oil for a little added taste. So yummy! :)

ermagherd this was DIVINE. I added purple cabbage and deep fried crispy noodles for some extra colour and crunch, and subbed rice malt syrup in for honey to veganise it and it was truly perfect.
18/10 will make again and again.

This was really enjoyable! Thanks for the recipe. I've only ever roasted brussels sprouts before, but I was looking for something a little more developed. This was really nice. Next step is to try that pizza recipe you have.

I made this for my brother-in-law’s birthday dinner. Everyone loved it and wants the recipe! I added one package of pre-shredded slaw mix, 1/4 cup more slivered almonds, and 1/2 cup craisins. I made it ahead of time and let it sit in the fridge for about 2 hours before we served and it was definitely more flavorful once it had marinated.  Overall it was a big hit and I will definitely be using this recipe again!

Love this salad! I’ve made it a number of times. I often sub shredded cabbage and it has worked out well.

Delish! So easy. I can’t stop eating it!

During stay at home orders I made this with what I had in fridge/pantry so adjusted and mixed brussels sprouts and cabbage and lightly toasted the sesame seeds.  Also had to leave out the almonds due to family allergies, but still yummy yummy.  Highly recommend!  Looking forward to making it again!

Another winning recipe! I love this combination of flavors. A trick: To make it last longer, I don’t dress it all at once. I keep the dressing in a jar and dress the amount I’m going to eat at a time and let it sit like the recipe says. I’ve had this for lunch every day this week and it was healthy and light for summer.

Wow, this was a wonderful side to heavy summer meal!  I made with what I had on hand, maple syrup instead of honey (personal preference) and white onion diced super-duper thin and with black cumin seeds instead of sesame.  Used same quantities of each and it turned out A-mazing!!!  Thank you!

This was delicious! I substituted one third of sesame oil for the oil and it added a great extra flavor level!
Thank you for sharing

We’ve served the crispiest tofu with ramen noodles, a curried peanut sauce and a zingy pickled sprout slaw. Feels indulgent but is actually full of the good stuff.

Packed Lunch: Crispy Curry Tofu Noodles

Cornflour

Smoked Paprika

Firm Tofu

Fresh Ginger

Garlic Clove

Tomato Purée

Curry Powder

Smooth Peanut Butter

Vegetable Stock Powder

Ramen Noodle

Noodle Cooking Water

Brussels Sprout

White Wine Vinegar

Red Chilli

Coriander

Sugar

Heat the oven to 200°C fan. Stir the cornflour and smoked paprika together and season with salt. 

Chop the tofu into 2cm squares then toss them through the cornflour mixture. Transfer to a baking tray lined with baking parchment and drizzle with oil. Bake for 20-30 mins, until golden and crispy.

Meanwhile, finely grate the ginger and garlic into a saucepan. Add a drizzle of olive oil and set the heat to medium. Once sizzling and fragrant, add the tomato purée and curry powder and cook, stirring, until the tomato purée has darkened. Transfer the mixture to a heatproof bowl then stir through the peanut butter and vegetable stock powder.

For the pickled slaw, finely shred the brussels sprouts. Pick the coriander leaves and finely slice the stems. Thinly slice the chilli. Place the sprouts, coriander stems and chilli into a bowl, pour the vinegar over and season the mix with salt, pepper and sugar to taste. Set aside to mingle.

Fill the empty saucepan with water and set it over a medium-high heat. Bring to a boil then add the ramen noodles and cook following packet instructions. Ladle the noodle water (the quantity stated in the ingredients list) into the peanut butter mixture and whisk until smooth.

To serve, divide the peanut sauce between bowls. Top with the noodles, crispy tofu and brussels sprout slaw.

Can you eat cold? How many days would this last in the fridge?

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Top 2 brussels sprout slaw recipes from across the web

The most viewed brussels sprout slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Asian Brussels Sprout Slaw with Car...

Packed Lunch: Crispy Curry Tofu Noo...

The most viewed brussels sprout slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine