Brussels Sprouts Coleslaw: The Crispy, Creamy Side Dish That Steals the Show

Hey there, friend! Come on in, the kitchen’s warm and there’s a bowl of something truly special waiting for us. If you’re like me, you probably have a go-to coleslaw recipe. Maybe it’s the classic creamy kind for summer barbecues or a tangy vinegar-based one for pulled pork sandwiches. But today, I want to introduce you to the coleslaw that completely changed my mind about what a slaw can be: my Brussels Sprouts Coleslaw.

Picture this: instead of the sometimes-soggy cabbage we’re used to, we’re using thinly sliced, crisp Brussels sprouts and green cabbage. They hold their crunch like absolute champions. Then, we’re tossing them with sweet-tart dried cranberries, toasty walnuts, a pop of juicy apple, and a creamy, slightly sweet poppy seed dressing that clings to every single shred. It’s a symphony of textures and flavors – sweet, tangy, nutty, and creamy all at once.

This isn’t just a side dish; it’s a vibrant, colorful celebration of fall flavors that can hold its own on any table. It’s the perfect companion to your holiday turkey, a brilliant bring-along for potlucks (it travels like a dream!), and a refreshingly light counterpoint to all the rich, heavy dishes of the season. So, grab your favorite knife and a big bowl, and let’s make something unforgettable together.

The Potluck That Started It All

I have to confess, this recipe was born out of a slight kitchen panic. A few years back, I was signed up to bring a salad to a Friendsgiving potluck. I wanted something different, something that would stand out from the sea of green bean casseroles and mashed potatoes. I had a giant bag of Brussels sprouts in the fridge, destined for roasting, but inspiration struck at the last minute.

What if I treated them like cabbage? I pulled out my mandoline (carefully, with the guard on – safety first!) and started shredding. The kitchen filled with this fresh, almost peppery scent. I threw in what I had on hand: a lonely apple, some leftover cranberries from a baking project, and the last of the walnuts from the pantry. The dressing was a happy experiment – a little mayo, a little sour cream, and a generous pinch of poppy seeds for that delightful little crunch.

The result? This slaw was the surprise hit of the party! People who normally turned their noses up at Brussels sprouts were going back for seconds. They couldn’t get over the crunch and the incredible balance of flavors. That’s the beauty of cooking, isn’t it? Sometimes the best recipes come from a little bit of chaos and a whole lot of heart.

Gathering Your Ingredients: A Chef’s Guide

Here’s everything you’ll need to create this masterpiece. I’ve included some of my favorite insights and swaps so you can make it your own!

• 1 whole head green cabbage, thinly sliced (about 10 cups): This is our slaw’s sturdy base. Look for a firm, heavy head with crisp outer leaves. Chef’s Tip: If you’re short on time, many grocery stores sell pre-shredded coleslaw mix. A couple of bags will do the trick!
• 1 pound Brussels sprouts, shredded or thinly sliced: The star of the show! They bring a wonderful, hearty crunch and a slightly nutty flavor. Chef’s Insight: To save time (and your fingers), use the shredding disk on your food processor. It’s a total game-changer.
• 2 carrots, peeled and shredded: For a touch of natural sweetness and beautiful color.
• 1 large red bell pepper, diced: Adds a lovely sweetness and a brilliant pop of red.
• 1 cup red onion, diced: Provides a sharp, pungent kick that cuts through the creaminess of the dressing. Substitution Tip: If raw onion is too strong for you, try soaking the diced onion in cold water for 10 minutes before adding it. This mellows the flavor significantly!
• ⅔ cup dried cranberries: Little bursts of chewy, tart sweetness. Golden raisins or chopped dried apricots would also be delicious.
• ⅔ cup chopped walnuts: For that essential nutty, toasty crunch. Chef’s Must-Do: Please, please toast your walnuts! Just pop them in a dry skillet over medium heat for 3-5 minutes until fragrant. It elevates the entire salad.
• ⅔ cup crumbled blue cheese (optional but recommended): This is our “secret” ingredient. It adds a salty, tangy, complex flavor that is simply incredible. If you’re not a blue cheese fan, feta or goat cheese are great alternatives, or you can simply leave it out.
• Optional twist: 1 crisp apple, julienned: I highly recommend this! A crisp apple like Honeycrisp or Fuji adds a fresh, juicy crunch and a hint of sweetness. Add it right before serving to prevent browning.

For the Creamy Poppy Seed Dressing:

• ½ cup mayonnaise: The base of our creamy dressing. Use your favorite brand, or even try avocado oil mayo for a different flavor profile.
• ½ cup sour cream (light or regular): Adds a delightful tang and helps thin the dressing to the perfect consistency. Plain Greek yogurt is a fantastic, protein-packed substitute.
• ¼ cup granulated sugar: Balances the acidity. You can adjust this to your taste, or use honey or maple syrup for a more natural sweetness.
• 4 teaspoons apple cider vinegar: Provides the necessary tang. Fresh lemon juice also works beautifully.
• 2 teaspoons Dijon mustard: A flavor powerhouse! It adds depth and helps emulsify the dressing.
• 2 teaspoons poppy seeds: For that classic, tiny crunch and visual appeal.
• ½ teaspoon salt & Fresh ground black pepper, to taste: Essential for making all the flavors pop. Don’t skip the salt!
• Optional twist: 1 tablespoon maple syrup: I love adding this for a warm, autumnal sweetness that pairs perfectly with the Brussels sprouts and walnuts.

Let’s Get Chopping: Your Step-by-Step Guide

Okay, now for the fun part! Let’s transform these beautiful ingredients into the most amazing coleslaw you’ve ever tasted.

1. Prep Your Veggies: First, let’s tackle the cabbage. Cut it into quarters and remove the core. Then, using a sharp knife or a mandoline (use that guard!), thinly slice the cabbage. You want nice, fine shreds. Place it all in a very large bowl – I’m talking the biggest one you own. This recipe makes a lot, and you need room to toss! Next, prepare your Brussels sprouts. Trim off the tough ends and remove any discolored outer leaves. Shred them using the shredding disk on your food processor, a mandoline, or by carefully slicing them thinly with a knife. Add them to the bowl with the cabbage. Now, shred the carrots, dice the bell pepper and red onion, and add them all to the giant bowl. Chef’s Hack: If you’re prepping this a few hours ahead, you can combine all the veggies (except the apple) and store them in the fridge. They’ll stay crisp and cold!
2. Toast Those Nuts! While your veggies are prepped, let’s toast the walnuts. Place them in a dry skillet over medium heat. Shake the pan occasionally, and toast for 3-5 minutes until they become fragrant and take on a slightly darker color. Watch them closely – they can burn in a heartbeat! Once toasted, remove them from the pan immediately to stop the cooking process. Let them cool slightly.
3. Whisk the Dressing: In a separate medium-sized bowl, combine the mayonnaise, sour cream, sugar, apple cider vinegar, Dijon mustard, poppy seeds, salt, pepper, and the optional maple syrup. Whisk everything together until it’s completely smooth and creamy. Give it a taste! This is your moment to adjust the seasoning. Want it tangier? Add a splash more vinegar. Sweeter? A bit more sugar or maple syrup. Make it yours!
4. The Grand Toss: Now, for the magic. Add the dried cranberries, the cooled toasted walnuts, and the crumbled blue cheese (if using) to the giant bowl of vegetables. Pour the creamy poppy seed dressing over the top. Using a pair of large salad tongs or two big spoons, start tossing everything together. Really get in there and make sure every single shred of cabbage and sprout is lovingly coated in that delicious dressing.
5. The Patience Part (Chill Time!): I know it’s tempting to dig right in, but trust me on this one. Cover the bowl with plastic wrap and pop it into the refrigerator for at least 30 minutes. This chill time is non-negotiable! It allows the flavors to meld together beautifully and the vegetables to soften just slightly, achieving the perfect slaw texture. If you’re adding the optional apple, stir it in right before serving to keep it crisp and prevent browning.
6. Serve and Savor: Just before serving, give the slaw one final good toss. This redistributes the dressing that may have settled at the bottom. Transfer it to a beautiful serving bowl, and get ready for the compliments to roll in!

How to Serve This Beautiful Slaw

This Brussels Sprouts Coleslaw is incredibly versatile. I love serving it in a wide, shallow bowl to show off all its colorful ingredients. It’s the perfect sidekick for a cozy weeknight dinner like roasted chicken or pork chops. For holidays, it’s a stunning addition to the table next to your roast turkey or baked ham, offering a bright, crunchy contrast to all the rich dishes. And if you’re taking it to a potluck, it’s a guaranteed crowd-pleaser that looks as good as it tastes.

Make It Your Own: Delicious Variations

Feel free to get creative! Here are a few of my favorite twists:

• Apple Cider Vinaigrette Version: For a lighter slaw, swap the creamy dressing for a simple vinaigrette made with ½ cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, and salt and pepper.
• Protein Power-Up: Turn this side into a main dish by adding shredded rotisserie chicken, chickpeas, or crispy bacon bits.
• Nut-Free & Cheese-Free: Perfect for allergies! Swap the walnuts for toasted sunflower seeds or pepitas, and simply omit the blue cheese. It’s still packed with flavor.
• Winter Citrus Twist: In the winter, add segments of orange or grapefruit and swap the cranberries for pomegranate arils for a festive touch.

Olivia’s Chef Notes & Kitchen Stories

This recipe has truly evolved over the years. The first time I made it, I was so worried about the raw Brussels sprouts being too bitter. But the magic is in the dressing and the mix-ins—they balance everything perfectly. The blue cheese was a later addition, inspired by a salad I had at a restaurant, and it was a total “aha!” moment.

A funny story: I once brought this to a picnic and a friend spent five minutes trying to identify the “secret green.” She was convinced it was a special kind of cabbage! When I told her it was Brussels sprouts, her jaw dropped. She’s been making it herself ever since. That’s my favorite kind of kitchen victory—changing someone’s mind about an ingredient they thought they didn’t like.

Your Questions, Answered!

Q: Can I make this Brussels sprouts coleslaw ahead of time?
A: Absolutely! In fact, it gets better. You can make it up to 24 hours in advance. The vegetables are sturdy and hold up beautifully. Just hold off on adding any fresh apple until right before you serve to keep it from getting brown and mushy. Store it covered in the refrigerator.

Q: My slaw seems a little dry/wet. What happened?
A: This can depend on the size of your cabbage and Brussels sprouts. If it’s dry, you may just need a bit more dressing. Whisk together another tablespoon or two of mayo and sour cream with a pinch of salt and stir it in. If it’s too wet, you might have had extra-moist veggies. Next time, you can salt the shredded cabbage and sprouts lightly, let them sit for 10 minutes, and then squeeze out any excess water before adding the other ingredients.

Q: I’m not a fan of blue cheese. What’s the best substitute?
A: No problem! Feta cheese is a brilliant substitute—it’s still tangy and salty but much less pungent. Creamy goat cheese (crumbled) is another winner. Or, you can simply leave the cheese out altogether; the slaw is still fantastic with the cranberries and walnuts.

Q: Is there a way to make this recipe dairy-free?
A: Yes, easily! For the dressing, use a dairy-free mayonnaise and substitute the sour cream with a plain, unsweetened dairy-free yogurt (like coconut or almond-based). Just omit the blue cheese, or look for a dairy-free alternative if you like.

Brussels Sprouts Coleslaw

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• Author: OliviaBennett

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Description

This isn’t your everyday slaw. Crisp Brussels sprouts and cabbage team up with crunchy walnuts, sweet-tart cranberries, and juicy apple, all tossed in a creamy poppy seed dressing. The result? A side dish that’s fresh, colorful, and loaded with flavor. Perfect for holidays, potlucks, or weeknight dinners, this slaw brings brightness and crunch to any table.

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Ingredients

Scale 1x2x3x

• 1 head green cabbage, thinly sliced (≈10 cups)

• 1 lb Brussels sprouts, shredded

• 2 carrots, shredded

• 1 red bell pepper, diced

• 1 cup red onion, diced

• ⅔ cup dried cranberries

• ⅔ cup toasted walnuts, chopped

• ⅔ cup blue cheese (or feta/goat cheese, optional)

• 1 crisp apple, julienned (optional, add before serving)

Creamy Poppy Seed Dressing

• ½ cup mayonnaise

• ½ cup sour cream (or Greek yogurt)

• ¼ cup sugar (or honey/maple syrup)

• 4 tsp apple cider vinegar

• 2 tsp Dijon mustard

• 2 tsp poppy seeds

• Salt & black pepper, to taste

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Instructions

1. Prep Veggies: Shred cabbage and Brussels sprouts. Add carrots, bell pepper, and onion to a large mixing bowl.

2. Toast Nuts: In a dry skillet, toast walnuts 3–5 minutes until fragrant. Let cool.

3. Make Dressing: Whisk mayo, sour cream, sugar, vinegar, Dijon, poppy seeds, salt, and pepper until smooth. Adjust seasoning.

4. Toss It Together: Add cranberries, toasted walnuts, cheese (if using), and dressing to the veggie mix. Toss well to coat.

5. Chill: Cover and refrigerate at least 30 minutes to let flavors meld. Add apple just before serving.

Notes

• A fresh, crunchy contrast to roast turkey, ham, or chicken.

• A vibrant potluck dish that travels beautifully.

• Lighten it up with an apple cider vinaigrette or swap nuts for seeds for a nut-free version.

Nutrition

• Calories: 180 cal Per Serving
• Sugar: 9g
• Fat: 13g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 3g

Nutritional Information*

Prep Time: 20 minutes | Chill Time: 30 minutes | Total Time: 50 minutes | Servings: 16

*Please note: This is an approximate estimate based on the ingredients used and may vary with substitutions.

Approximate Nutrition per Serving: Calories: ~180, Fat: 13g, Carbohydrates: 14g, Sugar: 9g, Fiber: 3g, Protein: 3g

Final Thoughts

So there you have it—the slaw that turns skeptics into believers and potluck panic into pure pride. This Brussels Sprouts Coleslaw is more than just a recipe; it’s a reminder that the best dishes often come from a little improvisation and a lot of heart. With its unbeatable crunch, creamy dressing, and symphony of sweet and savory flavors, it’s guaranteed to become your new go-to for everything from weeknight dinners to holiday feasts. So go ahead, give those Brussels sprouts a chance to shine in a whole new way. Weave your own story into it, and get ready for it to steal the show.