Brussel Sprout Slaw with carrots and spring onions, a good helping of mayo, and a touch of lemon juice, a delicious side dish for every occasion. It goes wonderfully well as a side for any roast, or it can be used for tacos, burgers, wraps or sandwiches. Quick and easy to make, and so delicious!
The festive season might be gone, but the brussels sprouts are still in season, and they are as delicious. As much as I love them cooked in various ways, raw sprouts can also be yummy. Like with cabbage, shredding is the way to go if you want to make a coleslaw or salad.
I absolutely love a good old coleslaw, my Dill Coleslaw is very popular with us, and it's so delicious, it's usually the first to disappear from the table. You can follow the same recipe and just add shredded brussels sprouts, or you can add some more colour to it with this new recipe.
One thing to keep in mind here, raw brussels sprouts can be a tad tough if not shredded finely, so the longer you leave them to soak up the mayo and salt, the softer they become.
It's such a simple recipe to make, and you can, of course, add anything else to it, otherwise, let's see how to make this easy one!
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Ingredients needed to make brussel sprout slaw
- fresh brussels sprouts - no need to cook them, they can be used raw
- carrots for colour and more crunch
- spring onions - you can swap them for regular onions
- salt &Â ground black pepper - to taste
- mayonnaise - you can swap it for yogurt for a lighter touch
- lemon juice - fresh or bottled
Easy swaps
As easy as this recipe is, and so very yummy, it can be tweaked to your own liking - no need to buy ingredients that won't be used after just for this specific slaw.
If you don't have fresh lemons, you can either use concentrated lemon juice, or simple vinegar. We need the acid to give a bit of sharpness and balance the flavours.
Mayo can be swapped for yogurt, for a healthier version, or you can do half mayo and half yogurt, it's up to you. Or even sour cream can work well here.
I added carrots, but apples or any fresh seeds like pomegranate can be used for more colour and a wider range of flavours and textures.
For a more filling touch, why not add some bacon and ham? Any leftover meat can also be added, leftover turkey, chicken, beef or leftover ham being particularly nice. I can guarantee you it can only be even more delicious!
Step-by-step photos and instructions
I chose to shred the brussels sprouts with a knife, but you can also use a kitchen aid or a shredder if it's easier that way.
- if you use a knife, remove the tough ends and wilted bits, and slice it as finely as you can
- peel and shred the carrots, and chop the green onions
- add the mayo, salt, pepper and lemon juice
- mix everything well
- refrigerate for at least 20-30 minutes before serving - the sprouts will soften, and the flavours will be enhanced
And that's it, an easy peasie recipe! Not need to buy coleslaw, when it can be made at home so easily. And using fresh ingredients too!
Expert tips
We need fresh brussels sprouts for this slaw, as the frozen ones would not have the texture we need - and the slaw would be quite soggy too.
Slaw is best to be consumed sooner rather than later, refrigerated it looses its crunchy texture and it doesn't taste that nice anymore - I prefer making just what we need for the meal, so we don't end up with leftovers.
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Brussel Sprout Slaw
Ingredients
- 400 g fresh brussels sprouts (1 lb)
- 2 carrots
- 2 spring onions
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
- ½ cup mayonnaise
- 1 tablespoon lemon juice
Instructions
- Use a sharp knife to remove the tough ends of the sprouts, along with any wilted bits, then slice it as finely as possible.
- Peel and grate the carrots, and chop the green onions.
- Mix them all together, then add the mayo, lemon juice, salt and pepper.
- Mix again to combine, and add any more seasoning to taste if necessary.
- Refrigerate for at least 20-30 minutes before serving.
Notes
- We need fresh brussels sprouts for this slaw, as the frozen ones would not have the texture we need - and the slaw would be quite soggy too.
- Slaw is best to be consumed sooner rather than later, refrigerated it looses its crunchy texture and it doesn't taste that nice anymore - I prefer making just what we need for the meal, so we don't end up with leftovers.
Nutrition
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