This Brussel Sprout Slaw Salad is not your ordinary side dish! This citrusy version of a side slaw combines crunchy Brussel sprouts, pumpkin seeds, and cherries coated in a delicious creamy citrus homemade dressing. It’s a versatile salad that works both for fancy gatherings and casual dinners!
This brussel sprout slaw is a welcome side dish at any summer cookout, BBQ, or potluck, and thanks to the cherries and nuts it’s also a great addition to any holiday menu.
This is a quick and simple side uses raw Brussels sprouts, either shaved or shredded, a delicious and creamy homemade mayo, the zest and juice of an orange, and lots of cherries and pumpkin seeds for beautiful colors and crunch.
It’s a simple concept with bold flavors and a wonderful balance of textures. It’s creamy, tangy, citrusy and of course, crunchy.
When I am craving something a little lighter than the usual potato salad, I opt for a coleslaw. It’s still hearty and crisp, but it never overpowers anything. Full disclosure, I sometimes even eat a bowl of leftovers on its own the next day!
This brussel sprout coleslaw will transform the way you think about Brussel sprouts. It’s so good, even the kids will be asking for seconds!
Ingredients or Brussel Sprout Cole Slaw with a Creamy Dressing
- Whole Milk Greek Yogurt – One part yogurt and one part mayo is what makes the creamy dressing so creamy!
- Mayonnaise – A fresh and easy homemade mayo elevates this salad for sure, but if storebought is what you have on hand, feel free to use it.
- Zest and Juice of an orange – A zesty bit of citrus pairs well with each of the cherries, seeds, and Brussel sprouts.
- Scallions – Sliced thin.
- Raw Brussel sprouts – You want about 12 cups of finely shredded Brussel sprouts.
- Dried cherries – Although they’re already bite-size, you want to chop them up even further for a more pleasing bite and so they can spread through the salad
- Salted pepita seeds(pumpkin seeds) – There is very little added salt anywhere in this recipe, so salted seeds are a nice addition.
Brussels Sprout Salad Tips & Variations
This recipe is tried and true and delicious as is, but it is definitely customizable to however you like your slaw.
- Finely shred or shave your Brussel sprouts. They are a tougher vegetable, that when eaten raw, can be a little hard to bite if the pieces are too big (similar to cabbage).
- Make sure to wash your Brussel sprouts, and peel away that first layer before shredding. If you see visible dirt, getting rid of that first layer of leaves is a good idea.
- Cut the stems off before pulsing, slicing, or shredding in your food processor.
- Crumble up some bacon for a salty smoky flavor and added texture. Brussel sprouts and bacon are a lovely pair.
- Substitute the pumpkin seeds with sunflower seeds, walnuts, almonds, peanuts, or pecans.
- Toast the nuts or seeds ahead of time for the toasty nuttiness to come through!
- Throw in some chopped apples for a bit of crispy sweetness. The apples together with bacon and nuts are amazing!
- Swap the dried cherries out with cranberries or raisins for a slight twist.
- Assemble this salad a day ahead and keep it covered in the fridge overnight.
Ways to Serve Sprout Slaw
As with any good coleslaw, this recipe is a supportive friend who doesn’t outshine the main but instead builds on it. Below are just a few main dish ideas that could use a trusty sidekick with this hearty side dish!
- BBQ Ribs
- Grilled boneless leg of lamb
- Easy Tri-Tip Steak Recipe
- Crispy Southern fried chicken
- Grilled cheeseburger
- St Louis Style Pork Ribs
Using a food processor is probably your best bet. It’s quick and it takes very little effort on your part to get them to the size you need. You could also use a mandolin or a very sharp knife and do each one by hand. I’ll leave that decision up to you.
They do look like baby cabbages don’t they? They aren’t, though! They do come from the same cruciferous family, like broccoli and cauliflower, and do have similar textures, but Brussel sprouts are not baby cabbages. The good news is, they can be used interchangeably in this recipe! Heading back in the direction of classic cabbage slaw, you can definitely follow this recipe using cabbage instead.
Brussels Sprouts are hearty like cabbage and because of that will last more than right after dressing it. Once dressed it will last up to 2 days with the same crunchy texture. You might need to add a little more dressing on the second day to keep the creamy texture.
Other Cookout Sides You Might Enjoy
- Asian cabbage slaw
- Cucumber creamy dill
- Hawaiian macaroni salad
- Chili lime sweet corn salad
- Better BBQ baked beans
- 7 Layer Pea Salad
- Old Fashioned Macaroni Salad – A salad that has been popular for 4 generations can’t be wrong!
- 1/2 Cup Whole Milk Greek Yogurt
- 1/2 Cup Mayo (see my recipe for homemade)
- 1 Teaspoon Fresh Grated Orange Zest
- 1/3 Cup Fresh Orange Juice
- 1/2 Cup Scallions, sliced thin
- 2 Pounds Raw Brussels sprouts, finely shredded in a food processor (you'll get about 12 cups)
- 1/2 Cup Dried Cherries, chopped fine
- 2/3 cup Salted Pepita Seeds (or any nut)
- Whisk the yogurt and mayonaisse together.
- Add the orange zest, orange juice, 1/4 of the green onions/scallions and season dressing with salt and pepper to taste.
- Stir into brussels sprouts slaw along with the rest of the green onions, cherries and nuts.
- Chill for a minimum of 1 hour.
- Can be made a day ahead in the fridge in a sealed airtight container.
Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 95mgCarbohydrates: 15gFiber: 3gSugar: 8gProtein: 4g
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.