Brussels Sprouts Coleslaw with a zest of a creamy horseradish flavor 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 time with the Brussels sprouts coleslaw
Why make Brussels Sprouts Coleslaw
- It’s loaded with healthy from raw vegetables
- Brussels sprouts coleslaw can be prepared 24 hours ahead of time
- This zesty coleslaw goes well with traditional main entrees, such as turkey
Tips on making coleslaw
Horseradish. I used 2 teaspoons of horseradish in this Brussels sprouts 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 for Brussels sprouts Cole slaw 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.
More delicious Brussels sprouts recipes:
Roasted Brussels sprouts with butternut squash
Warm Quinoa and Brussels sprouts Salad in Honey Mustard
Brussels sprouts and Bacon Gratin
Zesty Brussels Sprouts Coleslaw
Ingredients
- 1 lb. Brussels Sprouts, shredded
- 2 medium carrots, shredded
Dressing:
- ⅔ cup mayonnaise
- ⅓ cup plain yogurt, more if you need more dressing
- 2 tablespoon olive oil, or vegetable oil
- 2 teaspoon prepared, jarred horseradish
- 1 tablespoon white wine vinegar
- 1 teaspoon celery seed
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoon sugar
- Salt and pepper, to taste
Instructions
- 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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
This recipe is fabulous. I made 2 batches. One above but with 1 T agave. The other batch without any sweetener. We like the unsweetened savory slaw better. We are also BIG horseradish fans so we nearly doubled the horseradish. Cannot wait to share it with guests!
I couldn’t agree more on doubling that horseradish – sometimes it HAS to be done! And I hope that the guests loved it!
If I am shredding the brussel sprouts and carrots, will I still use the food processor to chop it further?
No, you don’t have it, if you shred them.
Is there a sub for mayo I could use? I can’t stand it.
I use hummus a lot instead of mayo. You can also just use olive oil by itself or in combination with greek yogurt.
I love this Parmesan chicken! I prepare in advance and freeze for the week.
I have never thought to make cole slaw with brussels — what a fabulous idea! Delicious!
Thanks Caitlin. My husband should be credited with this fabulous idea:). He ate the entire thing by himself.