Tangy Brussels Sprout Slaw Recipe

Made with raw, shaved Brussels Sprouts, this Tangy Brussels Sprout Slaw recipe is sharp with apple cider vinegar and mustard.

Recently, I’ve been trying to add more cruciferous vegetables like Brussels sprouts, cabbage, kale, broccoli and cauliflower into my diet.  Golden Brussels Sprouts has been one of my go-to recipes over the years, but I’ve found that slaws (and other raw preparations) are a simple way to eat more of these veggies without actually having to cook!

Thirteen (!!) years ago, I shared this Brussels Sprout Slaw, and it’s still a fabulous recipe to enjoy during the Holiday season. This recipe for Tangy Brussels Sprout Slaw is a little different.  It’s not so much a celebration slaw.  Instead, it’s more of an everyday workhorse.  

This slaw is easy to prepare, lasts all week in the fridge and has a tangy, punchy flavor that pairs well with a number of different proteins.  It’s a perfect meal prep side dish.  Continue reading for the recipe.

Just an FYI, I am not a medical professional or a dietitian.  The technical information provided in this article is based on research that I’ve done (see sources).  I do struggle with depression and anxiety, and I’ve managed to get both under control with the help of medication, exercise, and changes to my diet.

Brussels sprouts and other cruciferous vegetables are high in fiber, vitamin C, vitamin B6, and folate.

Dietary fiber plays an important role in gut health by feeding beneficial bacteria in the microbiome. As these bacteria break down fiber, they produce compounds that communicate with the brain through what’s known as the gut–brain connection. Research suggests that this connection may influence mood, stress, and symptoms of depression and anxiety.

Fiber also contributes to the production of anti-inflammatory compounds in the gut, which may help reduce inflammation throughout the body, inflammation in the brain that may contribute to anxiety!

Low folate (vitamin B9) levels have been associated with an increased risk of depression. Folate, along with vitamin B6, plays an important role in brain function, including neurotransmitter production and the regulation of inflammation.

Vitamin C also supports brain health through its antioxidant properties and role in immune function, which may contribute to overall mental well-being. 

I’ve been eating more cruciferous veg over the past year, and I’ve noticed that I stay fuller for a longer period of time.  A scoop of this slaw can really bulk up a meal. My Tangy Brussels Sprout Slaw can be a tasty side dish for a number of proteins, including salmon, pork and chicken.  Here are some meal prep ideas:

Broiled Salmon (recipe coming soon!) + Rice + Slaw

Turkey Burger + Slaw + Chips

Pork Tenderloin + Mashed Acorn Squash (recipe coming soon!) + Slaw

Grilled Lemon Pepper Chicken + Brown Rice and Lentils + Slaw

Tangy Brussels Sprout Slaw

by Brandon

5 from 1 vote

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Prep Time 10 minutes mins

Rest Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Servings 8 servings

Ingredients

  

1x2x3x

• 2 pounds Brussels sprouts, tough ends trimmed
• 6 tablespoons apple cider vinegar
• 4 ½ tablespoons olive oil
• 3 tablespoons whole grain mustard
• 3 tablespoons dijon mustard
• 1 ½ tablespoon sugar
• 2 teaspoon kosher salt, plus more to taste
• 2 teaspoon caraway seeds (I used black caraway here aka nigella seeds)

Instructions

 

• Using the slicing disk of a food processor, shred Brussels sprouts.* Transfer shredded sprouts to a large bowl.
• In a small bowl or glass measuring cup, combine vinegar, olive oil, mustards, sugar, salt and caraway seeds, whisking to combine.
• Drizzle dressing over the shredded sprouts, mixing to combine. Season to taste with additional kosher salt.
• You can enjoy this slaw right away, but I find that it develops even more flavor if you let it sit on the counter for 30 minutes or in the fridge for a couple of hours. I like to check the salt level again after refrigeration, because flavors can dull a bit after sitting.

Notes

*If you don’t have a food processor, try slicing Brussels sprouts by hand. To do this, cut each Brussels sprout in half lengthwise, then thinly shred with a sharp knife. You can also use a mandolin - just make sure you use the hand guard!

Keyword brussels sprout recipe, brussels sprout slaw, slaw recipe

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Brandon

I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!