A while back, we were going to have one of our famous family lunches, and I happened to be the host. Because there were kids coming, I opted for something quick, easy, and enjoyable for everyone: burgers. Even the pickiest eaters wouldn’t be able to resist, right?
I just had one problem: I ran out of cabbage for the coleslaw!
With guests arriving soon, I looked at my humble home garden for some inspiration. That’s when it hit me: Brussels Sprout Slaw.
Now, I know what you’re thinking: aren’t Brussels sprouts too bitter to use for a coleslaw? Surprisingly enough, shredding Brussels sprouts into finely chopped strips gives them a rather subtle sweetness. You see, Brussels sprouts are the cabbage’s tiny cousin, so it’s not far-fetched that they share the same mild flavor. Adding in some chopped red bell peppers only serves to enhance the Brussels sprouts’ taste while giving your slaw that nice punch of color.
For this Brussels Sprout Slaw, you can choose from red, white, or balsamic vinegar. I prefer balsamic because its tart flavor has an underlying sweetness that works well with both Brussels sprouts and red bell pepper. If you choose red or white vinegar, you can add a tablespoon of sugar to mimic the fruity, wine-like tang of balsamic.
Stirring in mayonnaise and sour cream keeps the sweetness from being too overwhelming. The same goes for the salt, pepper, and diced onions. With this Brussels Sprout Slaw, you’ve got a wonderful combination of creamy, tender, and crunchy textures playing around in your mouth!
I guess it was a blessing in disguise that I ran out of cabbages, or else I would never have been inspired to make this savory Brussels Sprout Slaw. You can probably tell that I’m going to make it again for our next gathering. Try it out and see for yourself!Print
Brussels Sprout Slaw
Here’s a different take on coleslaw—Brussels Sprout Slaw! Make a light and tasty dish that will let your garden-fresh Brussels sprouts shine.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: Serves 2 to 3 1x
- Category: Sides & Sauces
- 1 pound of fresh Brussels sprouts
- 1 red bell pepper, chopped
- 1/4 cup diced onion
- 2 tablespoons vinegar—white, red, balsamic
- 1 tablespoon sugar (optional)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- Salt and pepper to taste
- Holding them by the stem, slice Brussels sprouts finely. When you reach the core, trim around it. (Put cores in your compost or discard.)
- Combine shredded Brussels sprouts, chopped pepper, and diced onion.
- Mix vinegar, sugar (optional), mayonnaise, sour cream, and salt and pepper.
- Add dressing to the slaw; stir to coat.
Have you tried this recipe? It’s a great side dish with burgers and more—please tell us how it turned out for you.