Brussels Sprout Coleslaw with a zest of a creamy horseradish is a great new twist to the traditional coleslaw recipe!
I’m no coleslaw addict, but do I love eating it during the holidays! If you’re like me, when the holiday season arrives you stock up on Brussels sprouts every time you go to the store (very good reason to make this coleslaw). In this dish you will use the Sprouts in place of cabbage and make a classic yet zesty dressing that will bring you back to summer time picnics.
This coleslaw is a perfect side dish for your holiday table for several reasons:
- It’s loaded with healthy from raw vegetables
- It can be prepared 24 hours ahead of time
- It goes well with traditional main entrees, such as turkey
Some tips on proportions of horseradish and sugar.
Horseradish. I used 2 teaspoons of horseradish in this coleslaw because that adds just the right amount of zest for my taste. Your taste maybe quite different from mine. Try the dressing first and see if you decide that you need another teaspoon (or two) of zest. I don’t think you can go wrong with some extra horseradish here. Or, you might decide that 1 teaspoon is all you need.
Sugar. I used 2 tablespoons of sugar here for 1 pound of sprouts. Using 1 tablespoon will still retain some sweetness in the dressing – so keep this in mind if 2 tablespoons is too excessive for your taste.
The dressing here is a combination of mayo and plain yogurt to lighten things up a bit.
- 1 lb. Brussels Sprouts, shredded
- 2 medium carrots, shredded
- 2/3 cup mayonnaise
- 1/3 cup plain yogurt, more if you need more dressing
- 2 tbsp olive oil, or vegetable oil
- 2 tsp prepared (jarred) horseradish
- 1 tbsp white wine vinegar
- 1 tsp celery seed
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp sugar
- Salt and pepper, to taste
- Chop cabbage and carrots in food processor and transfer to large mixing bowl.
- In a smaller bowl, make dressing by combining mayonnaise, oil, vinegar, horseradish, plain yogurt, celery seed, garlic powder, onion powder, sugar. Taste and add salt and pepper to your taste.
- Toss dressing into cabbage mixture and stir until well blended.
- Refrigerate until chilled and ready to serve.