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Brussels Sprout Coleslaw

A quick and nutritious Brussels sprout coleslaw that offers a crunchy texture and vibrant flavors, perfect for any meal while saving time in the kitchen.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Brussels sprouts The main ingredient, providing crunch and flavor. Substitute with cabbage if needed.
  • 2 medium Carrots For added color and sweetness. Can use shredded carrots for convenience.
  • ½ small Red onion Adds a sharp, zesty bite. Substitute with green onions for a milder flavor.
Dressing
  • ½ cup Greek yogurt A creamy, protein-packed base for the dressing. Use mayonnaise for a richer taste.
  • 2 tablespoons Apple cider vinegar Gives a tangy finish. Rice vinegar works perfectly as a substitute.
  • 1 tablespoon Honey To balance the tanginess. Agave syrup makes a great alternative.
  • Salt and pepper Essential for flavor enhancement. Don’t skip this step!

Method
 

Preparation
  1. Remove the tough outer leaves and slice the Brussels sprouts thinly.
  2. Peel and shred the carrots using a grater or food processor.
  3. In a bowl, combine Greek yogurt, apple cider vinegar, honey, salt, and pepper. Whisk until smooth.
  4. In a large mixing bowl, add the sliced Brussels sprouts, shredded carrots, and chopped red onion. Toss gently to combine.
  5. Pour the dressing over the mixed vegetables. Stir until thoroughly coated.
  6. Check for seasoning. If needed, add a splash of vinegar or more honey for sweetness.
  7. Allow the coleslaw to sit in the refrigerator for at least 15 minutes before serving.

Notes

Make the coleslaw a day ahead for even better flavor. Store leftovers in an airtight container for up to three days. The coleslaw is versatile—serve as a side dish or topping for sandwiches.