Brussels sprouts are usually roasted or steamed, but when they’re shredded thin and served raw, they transform into an incredibly crunchy, vibrant base for a slaw! This Brussels sprout slaw with maple dressing takes the hearty texture of the shredded sprouts and balances it perfectly with a bright, tangy, and subtly sweet vinaigrette made with Dijon mustard and maple syrup.
This is the ideal side dish for any occasion. It’s packed with nutrients, delivers a satisfying crunch, and unlike many traditional salads, it actually gets better after an hour or two in the fridge. This simple recipe is a fantastic, make-ahead way to brighten up your dinner table, especially during the holidays, when you need a fresh, easy complement to rich main courses.
Why You’ll Love This Recipe
- Superior Crunch: Shredding the raw sprouts gives the slaw an amazing, satisfying crunch that lasts for days.
- Balanced Flavor Profile: The tangy apple cider vinegar and sharp Dijon mustard are perfectly cut by the warm sweetness of maple syrup.
- Make-Ahead Durability: This slaw doesn’t wilt! It holds up beautifully and its flavor improves as it chills, making it perfect for meal prepping.
- Nutrient Dense: Brussels sprouts are a superfood, packed with vitamins and fiber, making this a healthy side you can feel good about.
- Quick Assembly: Once the sprouts are shredded, the rest of the slaw comes together in about 5 minutes.
Ingredients
For the Slaw Base
- 1 lb (450 g) fresh Brussels sprouts, ends trimmed
- 1/2 cup (60 g) pecans or sliced almonds, toasted and roughly chopped
- 1/4 cup (40 g) dried cranberries
For the Maple-Dijon Vinaigrette
- 1/4 cup (60 ml) extra virgin olive oil
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) pure maple syrup
- 1 tbsp (15 g) Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, minced (optional)
Equipment
- Food processor with a slicing blade OR a sharp knife and large cutting board
- Large mixing bowl
- Small mixing bowl or jar with a lid
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
- Shred the Sprouts: To shred the Brussels sprouts, you have two options:
- Fastest Way (Food Processor): Use the slicing attachment on your food processor to quickly shred the trimmed sprouts.
- Manual Way: Slice the sprouts very thinly with a sharp knife, aiming for pieces that resemble shredded cabbage.
- Make the Vinaigrette: In a small bowl or jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, pepper, and minced garlic (if using). Whisk vigorously or shake the jar until the dressing is well-combined and slightly creamy.
- Toss the Slaw: Place the shredded Brussels sprouts in a large mixing bowl. Add the dried cranberries and about half of the pecans/almonds.
- Dress and Chill (Crucial Step!): Pour about two-thirds of the vinaigrette over the sprout mixture. Toss thoroughly to ensure every piece is coated. Cover the bowl and refrigerate the slaw for at least 30 minutes, or up to 2 hours. The acid in the dressing will tenderize the sprouts.
- Serve: Just before serving, toss the slaw again. Add the remaining vinaigrette if you prefer it wetter, and top with the reserved pecans/almonds.
Substitutions and Variations
- Nuts: Substitute pecans or almonds with toasted walnuts, sunflower seeds, or pepitas (pumpkin seeds).
- Sweetener/Vinegar: Swap the maple syrup for honey or a little brown sugar. You can use white wine vinegar instead of apple cider vinegar, but the flavor will be a bit sharper.
- Add Texture: Stir in 1/2 cup (50 g) of thinly sliced red onion or shredded carrots for added color and crunch.
- Non-Vegetarian Option: For a savory version, crumble and stir in 1/4 cup of pre-cooked, crispy bacon bits when you add the nuts and cranberries.
- Creamy Slaw: For a richer dressing, whisk in 1 tablespoon of mayonnaise or Greek yogurt into the vinaigrette.
Pro Tips and Common Mistakes to Avoid
- Chill Time is Non-Negotiable: Raw Brussels sprouts are very firm. The required chilling time allows the acid in the dressing to soften them slightly, making the slaw much more enjoyable to chew and digest.
- Shred Thinly: Whether you use a food processor or a knife, the thinner the shreds, the better the final texture will be. Very thin shreds taste less “raw” than thicker pieces.
- Toast Your Nuts: Toasting the nuts (pecans, almonds, etc.) in a dry pan over medium heat for a few minutes releases their natural oils, giving them a much deeper, nuttier flavor.
- Always Taste and Adjust: After the slaw has chilled for 30 minutes, taste it. You may want a tiny pinch more salt to bring out the sweetness or a splash more vinegar for extra tang.
Storage, Make-Ahead, and Reheating
- Make-Ahead: This is the perfect make-ahead side dish. You can assemble and dress the slaw up to 24 hours in advance. Store it in an airtight container in the refrigerator. The texture will remain crisp.
- Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture will be softer but still delicious.
- Freezing: We do not recommend freezing this slaw, as the raw vegetables and creamy dressing will not thaw well.
- Reheating: This is a cold salad and should not be reheated.
Serving Suggestions
This vibrant slaw is the perfect fresh counterpart to rich, savory meats. Serve it alongside pulled pork or barbecue chicken. It’s also fantastic as a tangy side dish for holiday ham or as a crunchy topping for fish tacos.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 cup
- Calories: 250 kcal
- Protein: 5 g
- Fat: 18 g
- Carbohydrates: 20 g
Note: These are approximations and can vary based on the exact size of the sprouts and the amount of nuts used.
FAQs
Q: Can I use a bag of pre-shredded Brussels sprouts?
A: Yes, absolutely! Using a bag of pre-shredded sprouts is a great shortcut that makes this recipe even faster. You may want to check the size of the shreds to ensure they are thin enough.
Q: Why does the slaw need to chill?
A: The raw sprouts are very firm and slightly bitter. The chilling time allows the acid from the vinegar and the oil from the dressing to slightly “cook” the sprouts, tenderizing them and mellowing their strong flavor.
Q: How long will the leftovers last?
A: Because Brussels sprouts are so sturdy, this slaw lasts longer than most dressed salads. It will stay crisp and delicious in the refrigerator for 2–3 days.
Q: Can I use honey instead of maple syrup?
A: Yes, you can substitute honey for maple syrup in a one-to-one ratio. The flavor will be slightly different (more floral than mapley), but the sweetness and texture will be the same.
Q: Can I make this a main dish?
A: Yes. Top the finished slaw with a serving of grilled salmon, cooked chicken breast, or a scoop of drained chickpeas for a satisfying, high-protein lunch.
Brussels Sprout Slaw with Maple Dressing
Equipment
- food processor or sharp knife
- Large mixing bowl
- small bowl or jar with lid
- Whisk
- Measuring cups and spoons
Ingredients
- 1 lb fresh Brussels sprouts, ends trimmed
- 1/2 cup pecans or sliced almonds, toasted and roughly chopped
- 1/4 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, minced (optional)
Instructions
- Trim the Brussels sprouts. Shred them using a food processor with a slicing blade or a sharp knife, cutting very thinly for best texture.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, pepper, and minced garlic (if using) until creamy and emulsified.
- In a large mixing bowl, combine the shredded Brussels sprouts, dried cranberries, and half of the toasted nuts.
- Pour about two-thirds of the vinaigrette over the mixture. Toss thoroughly to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to meld.
- Before serving, toss the slaw again. Add remaining vinaigrette if needed and top with the reserved toasted nuts.
