Warm Brussels Sprout Slaw

This warm Brussels sprouts slaw offers a vibrant alternative to traditional cabbage dishes, bringing a fresh, modern flair to your St. Patrick's Day celebrations. Bursting with flavor from a tangy cider vinegar and honey dressing, this versatile side dish will elevate weeknight dinners and add zing to summer barbecues.

I love switching things up for St. Patrick's Day, mixing tradition with new flavors. This warm Brussels sprouts slaw started as a creative alternative to cabbage alongside our traditional corned beef and cabbage meal or ham dinner. Over time, it's become a staple on our dinner table throughout the week and at backyard barbecues.

Brussels sprouts are so versatile and I cook them often. What I adore about this recipe is its simplicity and adaptability. Depending on what's on the menu, I'll tweak toppings—balsamic glaze for lunch leftovers or a sprinkle of sunflower seeds or toasted almonds. But when it's paired with corned beef or ham, I keep it simple to let the tangy honey, vinegar and celery seed dressing shine. It's a match made in flavor heaven!

Ingredients

• Brussels Sprouts – Fresh Brussels sprouts are shredded to create a slaw-like texture. They are nutritious, packed with vitamins, and have a mildly nutty flavor.
• Olive Oil – Use your favorite light, neutral-flavored cooking oil.
• Garlic – Fresh garlic adds aromatic depth and flavor to the Brussels sprouts as they cook.
• Cider Vinegar – Provides a tangy acidity to balance the richness of the dish.
• Honey – Sweetens the slaw and helps to balance out the vinegar's acidity. You can also use maple syrup.
• Salt – Enhances the flavors of the dish.
• Celery Seed – Adds a distinct celery-like flavor and a bit of crunch to the slaw.
• Black Pepper – Adds a bit of heat and enhances the overall flavor profile.

How to Make Warm Brussels Sprouts Slaw

1. In a large skillet, heat olive oil on medium high heat.
2. Add garlic and Brussels sprouts. Reduce heat to medium and cook for a few minutes or until sprouts are wilted. Give them a good stir.
3. While sprouts are cooking, whisk together vinegar, honey, salt, celery seed and pepper.
4. Add vinegar mixture to the pan. Mix well and cook for another few minutes or until sprouts are at desired tenderness.

Hint: I shredded the sprouts by hand this time, finding it oddly relaxing, but if you're short on time, a food processor works wonders. However you prep them, this slaw brings a refreshing twist to any meal, making it a favorite in our kitchen year-round.

Substitutions/Variations

• Add More Vegetables – Mix in shredded carrots, kale, or thinly sliced red cabbage for added color and texture.
• Sprinkle with Cheese – Sprinkle grated Parmesan, crumbled feta, or goat cheese on top for a creamy twist.
• Roasted Sprouts – Instead of cooking the Brussels sprouts on the stovetop, roast them in the oven until crispy for a different texture.
• Serve Cold – Chill the sprouts before serving for a cold salad.

Storage

Allow the slaw to cool to room temperature before storing to avoid condensation and maintain crispness. Place the slaw in an airtight container and store the container in the refrigerator for 3-4 days.

Serve the leftovers cold. Do not reheat or freeze.

Cooking Tips

• Whether you shred the Brussels sprouts by hand or use a food processor, aim for evenly shredded pieces to ensure uniform cooking.
• When cooking the Brussels sprouts, start with medium-high heat to brown them slightly, then reduce to medium to ensure they cook through without burning.
• Taste the dressing before adding it to the slaw and adjust the sweetness, acidity, salt, and pepper to your liking.
• If adding toppings like nuts, seeds, or cheese, sprinkle them just before serving to maintain their texture and freshness.
• Brussels sprouts slaw can be served warm, cold or at room temperature. Choose based on personal preference or the main dish you're pairing it with.
• If you enjoy leftovers or are serving a larger group, double the recipe. The flavors often develop even more after sitting overnight.

Frequently Asked Questions

More Brussels Sprouts Recipes

• Roasted Brussel Sprouts and Butternut Squash with Bacon
• Cranberry Glazed Brussels Sprouts
• Grilled Brussels Sprouts via Well Plated
• Shaved Brussels Sprouts Salad with Maple Vinaigrette

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RECIPE

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5 from 1 vote

Warm Brussels Sprout Slaw

This Brussels sprout slaw is the perfect side dish for your St Patty's Day dinner. Or any dinner!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Healthy Green recipe

Cuisine: vegetable

Servings: 4 to 6 servings

Author: Lisa Grant

Ingredients

• 2 Tablespoons olive oil
• 1 teaspoon crushed garlic
• 6 cups shredded Brussels sprouts
• ¼ Cup cider vinegar
• 2 Tablespoons honey
• 1 teaspoon salt
• 1 teaspoon celery seed
• ½ teaspoon black pepper

Instructions

• In a large skillet, heat olive oil on medium high heat.
• Add garlic and Brussels sprouts. Reduce heat to medium and cook for a few minutes or until sprouts are wilted. Give them a good stir.
• While sprouts are cooking, whisk together vinegar, honey, salt, celery seed and pepper.
• Add vinegar mixture to the pan. Mix well and cook for another few minutes or until sprouts are at desired tenderness.

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