Brussel Sprouts Slaw
Refreshing Brussel Sprouts Slaw with cabbage and apple tossed in lite mustard dressing. With nutty parmesan cheese and crunchy roasted nuts, this recipe is upgrade to your favorite classic coleslaw.
Brussel Sprouts Slaw, a quintessential side to a hearty family meal, this coleslaw recipe is my lite take on traditional coleslaw with shredded cabbage, brussel sprouts, crunchy apple tossed in a refreshing vinaigrette dressing made without mayo.
This coleslaw recipe is gluten free, and can be vegan. Can be served chilled or at room temperature.
Do you like Brussel sprouts? If so then I'm sure you will enjoy these Brussel Sprouts recipes on the blog:
Brussel Sprouts Slaw
Coleslaw or slaw simply means a Cabbage Salad consisting of finely shredded cabbage (red, green or both) tossed in a creamy mayo based or lite vinegar based dressing.
Today's recipe highlights the flavors of coleslaw as a lite yet loaded Cabbage Salad packed with array of colors. The crunch of shredded sprouts and cabbage with sweet apples, mustard dressing, topped with roasted walnuts and nutty parmesan cheese.
Any given day, I can have a bowl of this salad for lunch. In my home this is not just a side served with burgers but also with meat roasts and casseroles.
Never miss chance to eat daily serving of vegetables. Thank you for listing to me.
Oh, did you know Brussel Sprout is a type of cabbage? Its a cruciferous vegetable that shares same species as cabbage, broccoli, and kale.
So get some brussel spouts in your next groceries. Let's try Brussel Sprouts Coleslaw!
What Do You Need To Make Brussel Sprouts Slaw?
Simply put, Brussel Sprouts slaw is all about fresh shredded brussel sprouts. Cabbage and apple brings familiar flavors; sharp dressing compliments the cabbage, mellows it down yet keeps the crunch.
Here is a complete list of ingredients to make the slaw:
- Brussel Sprouts
- Cabbage - red and green
- Parmesan cheese
- Fresh herbs
- Slaw Dressing
Instead of buying cabbage and shredding, I prefer to buy a pre-packaged bag of coleslaw which is ready to use. This saves a lot on prep time. I use mandolin slicer or food processor to shred brussel sprouts. If time pressed, I also opt for pre shredded brussels sprouts.
To make coleslaw vegan simply omit the parmesan cheese. I highly recommend to use the roasted walnuts. Walnuts and macadamia add the delicious crunch.
Brussel Sprouts Slaw Dressing
Slaw dressing is very easy and simple, needs just a few pantry-staple ingredients but packs a punch of flavor.
For the dressing you will need:
- Olive Oil
- Red Wine Vinegar
- Sugar, salt and pepper
To make the coleslaw dressing, add all dressing ingredients in a large mixing bowl. Whisk to emulsify mustard with oil and vinegar. Also make sure that until sugar fully dissolves. Mix in onions. Taste and adjust salt and pepper.
Once cabbage are shredded and dressing is ready, making brussel sprouts slaw takes just 2 minutes.
Let slaw rest in the dressing for at least 15-20 minutes. This helps vinegar marinate the cabbage and sprouts. Every ingredient picks up zing of dressing and flavor gets better.
Before serving, transfer coleslaw in a large bowl or serving platter, top with roasted walnuts, chopped fresh herbs such as basil or tarragon. Top with freshly shredded parmesan cheese. I highly recommend using the fresh grated cheese as it gives the real nutty flavor to the salad.
Serve and Devour!
Adjust Brussel Sprouts Coleslaw to suit your diet needs:
- To make vegan skip the cheese.
- To keep it nuts-free, skip the walnuts.
Friends, try different version of coleslaw for you next family gathering. This brussel sprouts slaw is lite and refreshing with shredded raw cabbage, brussel sprouts, and apple tossed in a no-mayo mustard vinaigrette dressing. It comes together fast and adds beautiful colors (and vitamins) to dinner plate. Your family and friends will love the flavors.
Serve Coleslaw with:
Brussel Sprouts Slawreviews) (9
- 1. Roast Walnuts: Preheat oven at 350 degrees Fahrenheit. Place walnuts in single layer in a baking sheet. Roast on middle rack for 10 minutes or until nuts are fragrant. Remove and set aside to cool completely. Rough chop before using.
- 2. Prepare Dressing for Slaw: To make the coleslaw dressing, add all dressing ingredients in a large mixing bowl. Whisk to emulsify mustard with oil and vinegar. Also make sure that until sugar fully dissolves. Mix in onions. Taste and adjust salt and pepper.
- 3. Prepare Slaw: Rinse and remove hard stems of brussel sprouts. Place shredder attachment on food processor and shred brussel sprouts. Transfer to bowl with dressing along with coleslaw mix and sliced apple. Toss until everything is evenly coated in dressing. Let rest for 15 minutes for veggies to mellow in dressing.
- 4. Garnish and Serve: When ready to serve, top with chopped roasted walnuts, fresh herbs and freshly grated parmesan cheese. Eat and enjoy!
- Instead of buying cabbage and shredding, I prefer to buy a pre-packaged bag of coleslaw which is ready to use. This saves a lot on prep time.
- To make coleslaw vegan simply omit the parmesan cheese.
- Let coleslaw rest in the dressing for at least 15-20 minutes. This helps vinegar marinate the cabbage and sprouts. Every ingredient picks up zing of dressing and flavor gets better.
- I highly recommend using the fresh grated cheese as it gives the real nutty flavor to the slaw. So good!
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