Brussels Sprouts Coleslaw

I always seem to have Brussels sprouts tucked away in my refrigerator. They are one of my go to sides when I am in a rush. A quick roast in the oven and I have something warm and tasty with minimal effort.

But now that the weather is heating up here in New York, the last thing I want is anything roasted. So I thought about it and decided to turn these little green gems into something delicious and crispy. This Brussels Sprouts Coleslaw is made with thinly sliced sprouts, shallots, pistachios, dried cranberries, and shredded Parmesan. It is all tossed in a zippy mustard vinaigrette that brings everything together.

The result is a vibrant, refreshing salad full of flavor and crunch. Brussels Sprouts Coleslaw pairs beautifully with anything grilled or roasted, making it as wonderful during the summer as it is during the holiday season. If you are lucky enough to have leftovers, they make a great lunch the next day.

Brussels Sprouts Coleslaw

Ingredients

Coleslaw:

• 2 pounds Brussels sprouts, thinly sliced

• 2⁄3 cup shredded Parmesan cheese

• 1⁄2 cup chopped parsley

• 1⁄4 cup chopped shallots

• 1⁄2 cup pistachios

• 1⁄2 cup dried cranberries

  
  

Dressing:

• 6 tablespoons extra virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• 1⁄8 teaspoon kosher salt

• 1⁄8 teaspoon black pepper

  
  

Time-Saving Tip: The salad can be assembled a few hours in advance. Just wait to add the dressing until shortly before serving.

Let's see what we need.

We're ready to cook.

I like to add all of the dressing ingredients to a small jar. Once everything is in, I put the lid on and give it a good shake. It is quick, easy, and mess-free. If you do not have a jar handy, a small bowl and a spoon will work just fine. Just stir until everything is well combined, then set the dressing aside until you are ready to use it.

Remove any brown stems or loose leaves from the Brussels sprouts. Cut each sprout in half lengthwise, then slice them thinly.

Once all your ingredients are prepared, you can start assembling the salad. Place the sliced sprouts in a large bowl and add the other ingredients, excluding the dressing. Mix everything together until well combined. Then, pour the dressing over the salad and toss thoroughly until all the ingredients are evenly coated. Taste the salad and add more salt and pepper if necessary.

It's ready! This Brussels Sprouts Coleslaw offers a refreshing twist on a classic favorite. The combination of crisp Brussels sprouts, sweet cranberries, crunchy pistachios, and tangy mustard vinaigrette makes every bite bright and satisfying. It's unexpectedly delightful in all the right ways. Once you try it, this dish may find a regular spot on your table, whether you're grilling in the summer or gathering for holiday celebrations.

Enjoy!

Brussels Sprouts Coleslaw

Ingredients

Coleslaw:

• 2 pounds Brussels sprouts, thinly sliced

• 2⁄3 cup shredded Parmesan cheese

• 1⁄2 cup chopped parsley

• 1⁄4 cup chopped shallots

• 1⁄2 cup pistachios

• 1⁄2 cup dried cranberries

  
  

Dressing:

• 6 tablespoons extra virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• 1⁄8 teaspoon kosher salt

• 1⁄8 teaspoon black pepper

  
  

  I like to add all of the dressing ingredients to a small jar. Once everything is in, I put the lid on and give it a good shake. It is quick, easy, and mess-free. If you do not have a jar handy, a small bowl and a spoon will work just fine. Just stir until everything is well combined, then set the dressing aside until you are ready to use it.

  
  

  Remove any brown stems or loose leaves from the Brussels sprouts. Cut each sprout in half lengthwise, then slice them thinly.

  
  

  Once all your ingredients are prepared, you can start assembling the salad. Place the sliced sprouts in a large bowl and add the other ingredients, excluding the dressing. Mix everything together until well combined. Then, pour the dressing over the salad and toss thoroughly until all the ingredients are evenly coated. Taste the salad and add more salt and pepper if necessary.

  
  

  Time-Saving Tip: The salad can be assembled a few hours in advance. Just wait to add the dressing until shortly before serving.