• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • What’s In The Pan?
  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday
  • Privacy Policy
  • CONTACT
  • Nav Social Menu

menu icon
go to homepage
  • About Me
  • Holiday
  • Popular
  • Pasta
  • Chicken
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Me
    • Holiday
    • Popular
    • Pasta
    • Chicken
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Zesty Brussels Sprout Coleslaw with Horseradish

    Nov 6, 2017 · 9 Comments

    959 shares
    • Facebook60
    • Email
    Jump to Recipe - Print Recipe

    Brussels Sprouts Coleslaw with a zest of a creamy horseradish flavor is a great new twist to the traditional coleslaw recipe!

    Brussels Sprouts Coleslaw

    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
    Brussels Sprouts Coleslaw

    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.

    Brussels Sprouts Coleslaw

    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

    Print Recipe
    4.50 from 6 votes

    Zesty Brussels Sprouts Coleslaw

    Made with shredded Brussels sprouts, carrots and horseradish
    Prep Time15 mins
    Total Time15 mins
    Course: Salad
    Cuisine: American
    Keyword: brussels sprouts coleslaw
    Servings: 6
    Author: Olya

    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.
    Nutrition Facts
    Zesty Brussels Sprouts Coleslaw
    Amount Per Serving
    Calories 279 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 3g19%
    Cholesterol 12mg4%
    Sodium 198mg9%
    Potassium 389mg11%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 7g8%
    Protein 3g6%
    Vitamin A 3995IU80%
    Vitamin C 66.2mg80%
    Calcium 65mg7%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    « Brussels Sprouts and Bacon Gratin
    Herb Roasted Chicken Thighs »

    Reader Interactions

    Comments

    1. Cindy says

      May 09, 2021 at 12:00 pm

      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!

      Reply
      • Olya says

        May 09, 2021 at 4:35 pm

        I couldn’t agree more on doubling that horseradish – sometimes it HAS to be done! And I hope that the guests loved it!

        Reply
    2. Scott Ullsperger says

      June 08, 2020 at 7:53 pm

      If I am shredding the brussel sprouts and carrots, will I still use the food processor to chop it further?

      Reply
      • Olga says

        June 11, 2020 at 5:45 pm

        No, you don’t have it, if you shred them.

        Reply
    3. Bonnie says

      November 17, 2019 at 7:52 pm

      Is there a sub for mayo I could use? I can’t stand it.

      Reply
      • Olga says

        November 17, 2019 at 7:58 pm

        I use hummus a lot instead of mayo. You can also just use olive oil by itself or in combination with greek yogurt.

        Reply
    4. Tanya says

      December 01, 2018 at 1:18 am

      I love this Parmesan chicken! I prepare in advance and freeze for the week.

      Reply
    5. Caitlin says

      November 14, 2017 at 9:06 am

      I have never thought to make cole slaw with brussels — what a fabulous idea! Delicious!

      Reply
      • Olya says

        November 14, 2017 at 10:30 am

        Thanks Caitlin. My husband should be credited with this fabulous idea:). He ate the entire thing by himself.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Click on stars to rate the recipe!




    Primary Sidebar

    Hi, I'm Olya! Welcome to the online home of my recipes that will make you look like a pro, yet without having to spend too much time in the kitchen! More about me →

    Most Recent:

    • Italian Sausage and Spinach Pasta
    • Homemade Peach and Blueberry Puff Pastry Tart
    • Lemon Chicken and Rice
    • Brussels Sprouts and Ravioli in Maple Butter Sauce
    JOIN ME ON SOCIAL MEDIA

    Footer

    ↑ back to top

    • Privacy Policy
    • Contact Me
    • Work with me

    Copyright © 2021 Whatsinthepan.com