Description

This creamy Brussels sprouts slaw recipe offers a vibrant and fresh take on a classic salad. Featuring thinly sliced Brussels sprouts tossed with a smooth dressing made from mayonnaise, olive oil, Dijon mustard, citrus juices, honey, and red onion, this slaw is bright, flavorful, and packed with texture. Topped with Parmesan cheese, dried cranberries or cherries, and crunchy pumpkin seeds, it makes a perfect side dish or light meal ready in just 20 minutes.

Ingredients

Scale

Brussels Sprouts Slaw

1 pound Brussels sprouts, sliced and roughly chopped
½ cup small diced red onion
¼ cup mayonnaise
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon honey
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup finely grated Parmesan cheese
½ cup dried cranberries or cherries (optional)
½ cup pumpkin seeds (optional)

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Instructions

Prepare the Brussels Sprouts: Place the sliced and roughly chopped Brussels sprouts in a large mixing bowl, making sure the pieces are bite-sized for an enjoyable texture in the slaw.
Make the Dressing: In a small bowl or container, combine the mayonnaise, olive oil, Dijon mustard, fresh lime juice, fresh orange juice, honey, diced red onion, kosher salt, and freshly ground black pepper. Whisk thoroughly until the dressing is smooth, creamy, and well blended.
Dress the Slaw: Pour the prepared dressing over the Brussels sprouts in the large bowl. Toss the slaw thoroughly to evenly coat the sprouts, allowing the flavors to meld beautifully.
Add Toppings & Combine: Add the finely grated Parmesan cheese, dried cranberries or cherries (if using), and pumpkin seeds (if using) into the bowl. Toss once more until all toppings are evenly distributed throughout the slaw.
Serve: Transfer the Brussels sprouts slaw to a serving bowl. Serve immediately for fresh crispness or refrigerate for chilled slaw before serving.

Notes

For best flavor, slice Brussels sprouts very thinly using a sharp knife or mandoline.
You can substitute mayonnaise with Greek yogurt for a lighter dressing.
Dried cranberries or cherries and pumpkin seeds are optional but add great texture and sweetness.
This slaw keeps well refrigerated for up to 2 days; toss again before serving if needed.
Adjust sweetness and acidity by varying honey and lime juice quantity according to taste.