Honey Mustard Brussels Sprout Slaw

Honey Mustard Brussels Sprout Coleslaw

Hey guys. Shhh. Don’t be loud. There’s a baby sleeping in here. My friend asked me to come over and watch her while she runs to a doctor’s appointment. Little Miss Mirabel June is looking cozy in her pale pink cocoon. All I can see of her is her sweet pink face. I wonder what two-month-olds dream about.

I bet they dream about food, but not the kind of food that I like to eat these days. Definitely not coleslaw. I never ate coleslaw as a kid so it’s a novelty to me now. I always avoided the mysterious mayonnaise-laden salads at potlucks (what was hiding under there?). Looking back, I suspect that I missed out on a few wonderful slaws and a lot of terrible Jell-O salads. Oh well.

brussels sprouts

Coleslaw got my full attention on a warm night this summer. A few friends and I drove to Justus Drugstore, a family-owned, former-drugstore-turned-gourmet-restaurant in a quaint town outside of Kansas City. We sat on the patio, which has a more casual menu than the inside. Three swanky cocktails later, our food arrived. My veggie burger came with a side of coleslaw. I took a bite and my taste buds did a little happy dance. That slaw was something else. It was crisp, fresh, tangy and sweet all at once. It teetered on the border of being too sweet or too tangy but never fell off the edge. It was perfect.

shredded brussels sprouts honey mustard dressing

I’ve been obsessed with recreating the Justus coleslaw experience ever since. I called and asked the hostess to read the ingredients off the menu for me (house-made pear cider, vinegar pickled celery root, ginger and pickled carrot), but their slaw didn’t seem feasible for home cooks. I’ve since made bowls and bowls of vinegar-based cabbage coleslaw but none satisfied like the Justus slaw.

The other day, I noticed two of my real-life friends tweeting about a salad, so of course I had to know more about it. It was a Brussels sprout and arugula salad with honey mustard dressing at The Mixx, one of my favorite places in town. Being me, I had to try the salad immediately. While I was happily chomping away on that giant Brussels salad, it occurred to me that shredded Brussels would make a great substitute for the finely shredded celery root in the Justus slaw. Then it occurred to me that a nice, emulsified mustard dressing would be creamy, almost like mayonnaise. Bam! This salad was born.

Honey mustard brussels sprout coleslawdried cherries almonds brussels sproutsHoney mustard brussels sprout slawBrussels slaw

5.0 from 7 reviews
Honey Mustard Brussels Sprout Slaw
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
Crisp shredded Brussels sprouts tossed in a sweet and tangy honey mustard dressing with toasted almonds and dried cherries (or cranberries). This is a great gluten-free salad or side dish, perfect for potlucks or holiday meals.
Ingredients
Coleslaw
  • 1 pound Brussels sprouts
  • ⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
  • ⅓ cup tart dried cherries or cranberries, chopped
  • ⅓ cup finely shredded Parmesan cheese
Honey mustard dressing
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, pressed or minced
  • ¼ teaspoon sea salt
Instructions
  1. 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.
  2. 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.
  3. Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Serve.
Notes
Recipe inspired by the Justus Drugstore patio's coleslaw and the seasonal Brussels sprout salad at The Mixx.
Make it vegan: Substitute maple syrup or agave nectar for the honey and skip the Parmesan. Mixing a little bit of white miso into the dressing (miso is salty to use less salt) could help make up for the missing Parmesan.
Storage suggestions: This salad is best consumed within a few hours. Store leftovers in the fridge, covered. 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.
Coconut bacon would be a great addition to this salad!
If you love this recipe: You'll also love my roasted brussels sprouts with cranberries, raw kale and Brussels sprouts salad with tahini-maple dressing and Deb's kale salad with apples, cranberries and pecans.
Make it nut free: Omit the almonds, and perhaps add pepitas or sunflower seeds if desired.

Comments

  1. says

    Clearly it’s Brussels Sprout season because every blog has a recipe with it. :) I love it! They are my favorite.

    I made something similar to this for Thanksgiving last year and it was a huge hit!

  2. says

    I love this slaw, I never would have thought of using brussels sprouts and I especially love that there’s no mayo in the dressing. I hate mayo so this lighter slaw sounds absolutely perfect. :)

  3. says

    It’s not cheating to use the bag of Trader Joe’s grated Brussel Spouts. I buy they all the time and make both hot and cold wonderful dishes from them.

  4. says

    YES! I’m wondering if I shredded the brussel sprouts in advance (mandolin? I don’t have processor) and keep dressing seperate if I could take this to my father-in-law’s for Thanksgiving. :) Otherwise it will just be pre-packaged mashed potatoes and jarred gravy.

    • says

      Hey Claire! I think you could do that. A mandolin should work great. The edges of the Brussels brown over time but I suspect it’s due to the dressing. Let me know how it works for you!

    • Slavomira says

      I just took this to a work potluck today. I called it “Winter Slaw” because we have some veggie haters here. Everyone LOVED it and then were shocked when I told them it was ALL Brussels Sprouts. Of note, I brought the dressing separately in a small Tupperware and poured it on the salad immediately before serving. Whole grain Dijon adds a lovely texture. Thank you Kate – I will keep this one in my arsenal of quick, delicious, nutritious, crowd pleasers. What a hit!

  5. says

    Bam, this salad sounds great! I never liked brussels sprouts as a kid…but now I love them. And they are so good for you! This looks like the *perfect* side for my veggie burger tonight and what a smart way to make slaw. It’s incredible how inspiring restaurants can be when they put out good, fresh, food- but I agree that sometimes their recipes are a bit more difficult (or just not practical) for the average home cook. I love the way you adapted the inspired dish. On a related note, I’ve been toiling away trying to figure out how to make Huitlacoche Agnolotti which I ate last week at The Populist in Denver. It was incredible, but I just can’t nail it…Luckily, I can just go back for another ladies night. Happy weekend! PS: How nice of you to watch your friends baby :)

  6. Melissa says

    I just ate The Mixx salad for dinner and then saw this post. Can’t wait to buy some Brussels Sprouts and make this!

  7. says

    Oh man, do I love Brussels Sprouts, and how you’ve used them here is just awesome. Unfortunately it’s never cold enough here (Australia) for them to get the frost they need to be really delicious, but I’m sure your awesome recipe has the potential to ramp up even mediocre sprouts!

  8. says

    I made this salad for a dinner party tonight and it was a huge hit! No one could believe brussels sprouts could be so tasty. Thanks for another great recipe and congrats on quitting your day job…keep up the good work!

  9. says

    I love doing Brussels slaws instead of cabbage slaws. Although, they are kind of like mini cabbages anyway? The honey mustard dressing is what’s reeling me in. I could drink it.

  10. says

    I just made celery root into a consistency of a hummus but I can’t wait to try it shredded like this! Thanks for your inspiring combination creation. Happy Nesting!

  11. says

    I’ve long been a fan of brussels sprouts sautéed with a maple dijon dressing, and this slaw looks like it would be just up my alley. I love the combination of sweet and salty flavors with the perfect crunch of the brussels sprouts, and your idea to add coconut bacon would really take it over the top!

  12. theliz says

    I made this tonight subbing agave for honey and we polished it off! My 11yo daughter had THREE helpings. Thank you!

  13. Johanna says

    Kate,

    I’m pretty sure I saw you that night at Justus. Just moved back to KC after 9 years in Brooklyn, NY, and was worried about finding good food! Justus was seriously the best meal of my life. I’d love suggestions for where to eat and food shop in KC!

    Anyway, this salad looks great!

    • says

      Did you really?! I was with two tall guys and a girl with curly blond hair. I have an enormous list of places to eat in KC… I’ll email it to you next!

  14. says

    What an interesting combination! I’m looking forward to making a raw vegan version of this, with raw almonds, and perhaps pomegranate arils in place of the cherries or dried cranberries, and a raw nut cheese. Your photos are gorgeous. Are those pieces of purple cabbage in one of the photos?

  15. Jennifer says

    I made this last night thinking it would last for a few work-week lunches…but no! My roommate and I ate it all for dinner.

    Really delicious.

    I chopped the sprouts by hand, and it wasn’t too labor-intensive.

    • says

      Glad you both loved the slaw! Also glad that you didn’t mind chopping the sprouts by hand. Trader Joe’s sells shredded sprouts if you have access to a store/want to take a shortcut next time.

  16. G Fred says

    This sounds yummy AND easy :) I’m going to make it for my work potluck tomorrow–I’ll let ya know how it goes. I’ve never used the shreddy thing on top of the food processor, so that sounds exciting ;) And by the way, the Mixx was my favorite food place we went to in KC! They need to franchise up here!!

    • G Fred says

      This was a hit! And it was so easy, even though I ended up chopping the sprouts by hand–2lbs of sprouts mind you, since I doubled the recipe :) Nothin’ like choppin’ sprouts at 6am! haha!
      I am definitely going to make this again. Thanks for the good eats friend! :)

  17. Devon says

    Hi Kate!

    I had to work this Thanksgiving – it’s the first time I haven’t been home in Virginia, and a good friend of mine invited me to join her at her family’s celebration this year. I brought this dish along, and it was such a huge hit that her family applauded me at the dinner table! I just wanted to say thanks for sharing this one – loved it.

    Hope you had a great holiday!

    • says

      Devon, thank you so much for your comment. It really brought a smile to my face when I read it last week. I’m glad everyone enjoyed the slaw!

  18. jd says

    I made this for Thanksgiving dinner last night and it was DELICIOUS! Thank you!
    I boiled the sprouts for just a few minutes and then sliced them by hand. I also added extra garlic which may have been overkill. I’ll trust your garlic suggestion next time! ;0)

  19. Hayley says

    Just checking — do you cook the sprouts? I’m a huge fan of roasted brussel sprouts with olive oil, salt and pepper, and a bit of truffle oil to finish but I’ve never used them raw.

    • says

      Nope, don’t cook the sprouts. If you think about it, most slaws are made with raw cabbage and brussels sprouts are just tiny cabbages. The vinegar in the dressing breaks down or “cooks” the cabbage a little bit. If you like slaws and Brussels sprouts, I think you’ll love this recipe!

  20. Sara says

    This has become my new favorite side! It is perfect for warmer weather and I LOVE the fact that it does not use mayo. Thank you!!

  21. Sarah says

    Made this last night and just wanted to stop by and say “Yum!” What a great way to mix up regular slaw or other boring sides.

  22. P. Vajda says

    I love brussels sprouts, never thought about making them a salad raw. I love that you made this with cranberries, and the honey mustard dressing just really sent me over the top.

    • says

      Thank you, P.! I’m glad you enjoyed the brussels slaw. I have another brussels slaw with Asian flavors that you might like, too!

  23. Catherine says

    I brought this to a work potluck today and it was perfect! I read your notes about not storing well so I prepped it ahead of time – and just poured the dressing on right before I served it. Huge hit!

  24. says

    Kate! I made this slaw for Thanksgiving. I was a little worried about how it would be received by my very traditional, mid-western in-laws but it was a ROARING success! Everyone asked for the recipe :)

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