Home
Recipes
Brussels sprout slaw

Brussels sprout slaw served in a bowl

Brussels sprout slaw

Name: Brussels sprout slaw
Prep time: 20 min
Total time: 20 min
Yield: Serves 6 as a side
Ingredients: 200g brussels sprouts trimmed and shredded; 1 small red onion sliced; 1 carrot sliced into thin strips or coarsely grated; ¼ red cabbage cored and shredded; 1 tsp celery seeds; small bunch of chives parsley or dill, roughly snipped or torn; 50g yogurt; 50g mayonnaise; 1 tsp mustard of your choice; 2 tsp apple cider vinegar or any other vinegar

Samuel Goldsmith

Save recipe

Serves 6 as a side

Easy

Prep: 20 mins

No cook

A star rating of 4.4 out of 5.8 ratingsRate

loading...

Use up any extra brussels sprouts in your veg box this winter by making this sprout slaw. It will go particularly well with cold cuts on Boxing Day

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Festive gammon

A star rating of 4.8 out of 5.21 ratings

Festive red cabbage

A star rating of 4 out of 5.12 ratings

Brussels sprouts with bacon & chestnuts

A star rating of 4.5 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

200g brussels sprouts

trimmed and shredded
1 small red onion

sliced
1 carrot

sliced into thin strips or coarsely grated
¼ red cabbage

cored and shredded
1 tsp celery seeds
small bunch of chives

parsley or dill, roughly snipped or torn
50g yogurt
50g mayonnaise
1 tsp mustard

of your choice
2 tsp apple cider vinegar

or any other vinegar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal107
fat7g
saturates1g
carbs6g
sugars5g
fibre4g
protein3g
salt0.2g

Method

step 1

Put the sprouts, onion, carrot, cabbage, celery seeds and all but a small handful of the herbs in a bowl, and mix well to combine.
step 2

Put the yogurt, mayo, mustard, vinegar and seasoning in a small bowl and mix well. Spoon the dressing over the vegetables, then toss everything well to coat. Taste for seasoning. Spoon the slaw into a serving bowl or onto a platter, and scatter over the remaining herbs to serve.

Recipe from Good Food magazine, November 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now