Honey Mustard Brussels Sprout Slaw
This Brussels sprout coleslaw recipe is made with tangy honey-mustard dressing, toasted almonds and dried cherries (or cranberries). It's a great side dish!
Updated by Kathryne Taylor on November 21, 2025
If you haven’t made this Brussels sprout slaw yet, you’ve been missing out! There’s a good chance you’ve missed this recipe, since it’s been hiding in the archives under some not-so-appetizing photos. I hope these are more enticing.
This slaw is irresistibly crisp and tangy, with a simple honey-mustard dressing. Shredded Brussels sprouts—the finer you shred them, the better—make a crisp-tender base. Freshly toasted almonds offer some savory crunch, Parmesan adds some salty richness, and sweet dried cherries (or cranberries) send it over the top.
This slaw stores well in the fridge for a few days, so it’s great to keep on hand for sandwiches, soups and quick meals.
It’s easy to make, too—especially if you have a food processor with a shredding attachment. Otherwise, you can thinly slice the Brussels sprouts by hand. Let’s get to it!
Watch How to Make Brussels Slaw
What to Serve with Brussels Sprout Slaw
This slaw is a great gluten-free salad or side dish. Brussels sprouts are generally best during the cooler months, so this recipe is perfect for fall/winter potlucks and holiday meals (such as Thanksgiving).
Here are some serving suggestions:
- Favorite Grilled Cheese Sandwich
- Vegetarian Stuffed Acorn Squash
- Savory Mashed Sweet Potatoes
- Crispy Baked Sweet Potato Fries or Perfect Roasted Carrots
- Creamy Roasted Cauliflower Soup or Roasted Butternut Squash Soup
- Homemade Vegetarian Chili
Please let me know how your slaw turns out in the comments! I love hearing from you.
Craving more sprouts? Here are a few more of my favorite Brussels sprout recipes:
- Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
- Shredded Brussels Sprouts & Arugula Salad with Sunshine Dressing
- Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing
- Brussels Sprouts Pizza with Balsamic Red Onions
Honey Mustard Brussels Sprout Slaw
This delicious slaw recipe features shredded Brussels sprouts tossed with tangy honey mustard dressing, toasted almonds and dried cherries (or cranberries). Recipe yields 4 substantial side servings; double if desired.
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 extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or minced
- ¼ teaspoon fine sea salt
Instructions
- 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.
- 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.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
- Serve immediately, or cover and refrigerate for up for 4 days. The Brussels sprouts will continue to soften as they marinate. 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.
Notes
Recipe inspired by the Justus Drugstore patio’s coleslaw and the seasonal Brussels sprout salad at The Mixx.
Make it dairy free/vegan: Skip the Parmesan, or substitute vegan Parmesan, or try mixing a little bit of white miso into the dressing to make up for it. For vegan slaw, also substitute maple syrup for the honey.
Make it nut free: Omit the almonds, and perhaps add pepitas or sunflower seeds if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I’m working on being healthier and stumbled across your blog.
These were DELICIOUS. I didn’t included the almonds/cherries/cranberries/parmesian. Just did the dressing based and served it with tuna steak. They paired wonderfully together.