This tangy and deliciously colourful Brussel Sprout Slaw is perfect for brightening up a winter day and has no mayo! I love the idea of coleslaw, but too often it's drowned in gloopy mayo, the vegetables barely recognisable in a gooey mess. With a tangy dressing and loads of bright crunchy vegetables, this tangy Brussel Sprout slaw will get your tastebuds dancing, just like on the disco floor!
This brussel sprouts slaw has FLAVOUR. And lots of fun colours. And no mayo at all. Using crunchy winter vegetables is a brilliant way to add a zip and a zing to a warming winter meal.
The key here is to choose crunchy, punchy veggies to get the snap you need to refresh your jaded winter taste buds.
- Brussel Sprouts or Cabbage: Finely shaved brussel sprouts are seasonal and delicious. I think this salad is a great way to use them up too! Alternatively use a crunchy white cabbage.
- Radishes: Pretty and tangy, radishes are perfect for waking up your tastebuds!
- Spring Onions: Finely chopped spring onions add some heat and allium tang.
- Carrots: Finely grated carrots add a lovely orange colour and sweetness.
- Lemon Dressing: Loads of lemon juice in a vinaigrette make this 'slaw zippy and never gloopy.
- Other veggie ideas: Other crunchy veggies are great here too: Red Cabbage, Fennel, very finely sliced, Kohl Rabi (that weird pale green veggie that looks like an alien) , or even raw celeriac, grated would all work well here!
- Lots of colour and lots of flavour make this brussel sprouts slaw a disco to look at, and a disco in your mouth.
This easy recipe just requires a sharp knife or you could use your food processor or a mandoline.
- Slice the sprouts and radishes: I like to use the slicing attachment on my food processor to thinly slice the brussel sprouts and radishes, but you can get the same result with a knife or mandoline (use a protective glove!)
- Grate the Carrot: use your box grater or the attachement on your food processor to grate the carrot.
- Chop the spring onions
- Whisk up the dressing: Grab a jam jar, and add all the ingredients for the dressing into it. Pop the lid on and SHAKE baby! Test the dressing and add more salt/lemon/sweetener as needed.
- Once the salad is prepped, pop it all in a large serving bowl, drizzle over the dressing and you are good to go!
🍴Make Ahead and Storage Tips
For a really pretty Brussel Sprout Slaw to impress guests prep all the ingredients and leave a few radish and brussel sprouts slices aside to decorate the top. When ready to serve, toss together and top with the reserved radish slices etc. Beautiful.
Once dressed, the slaw will keep for up to 5 days in the fridge. It benefits from extra marinating time in the zingy dressing.
Yes you can choose to prep all the ingredients and toss the dressing through just before serving. Or this salad also keeps well, so you could make up to one day ahead.
This dressing keeps up to a week in the fridge. Make extra so you have more to drizzle over your slaw later!
No, you can substitute white cabbage, kohl rahbi or even grated celeraic.
This zingy Brussel Sprouts slaw has no mayo in it, so it goes particularly well with rich winter dishes and bean chillis.. Why not try some of these:
- Vegan Mushroom & Smoked Tofu Bourguignon
- Baked Harissa Mushrooms
- Vegan Bean Chilli (And why it's our fave recipe!)
- Nigerian Peanut Yam Stew
- Blushing Beetroot & Potato Boulangere
Zingy Brussel Sprouts Slaw with no mayo.
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
For the Coleslaw
- 350 g brussel sprouts (finely chopped)
- 1 large carrot (grated)
- 100 g spring onions (whites & some of the green, finely chopped)
- 15 radishes (finely sliced)
For the Dressing
- 1 clove garlic
- 2 tablespoon smooth Dijon mustard
- 4 tablespoon olive oil
- 1 lemon juice (juice of one lemon)
- Salt & Pepper
- 1 teaspoon agave syrup (or white castor sugar)
- Mix all the coleslaw ingredients together, reserving a few slices of radish for the garnish.
- In a jar with a lid, shake the dressing ingredients together. Taste & adjust the seasoning to how you like it.
- Mix the dressing through the slaw. You'll probably have too much dressing, so screw the lid back on the jar & pop it in the fridge for another day.
- Pretty up the top of the slaw with the reserved radishes.
Sub or add in other crunchy slaw ingredients. Fennel, Kohlrabi, grated celeriac or finely chopped red onion would all be fabulous here too.