Shaved Brussels Sprouts Broccoli Slaw

Brussels sprouts often get a bad rap as something that most closely resembles musty old gym socks, but that’s only the case if you’re cooking them wrong. (Like really, really wrong.) In reality, they’re totally delicious – bright and green, a little nutty, with a hint of cabbage flavor. If your parents were the type to boil or steam them into mushy oblivion, you might not even be aware of all they’re capable of, but this quick slaw truly does them justice. It showcases their best qualities without requiring any cooking at all.

This slaw uses Brussels sprouts and broccoli, so it’s a celebration of all things cruciferous. The sprouts are left totally raw, but you use your food processor to shred them into delicate shaved morsels, and this allows their crisp nuttiness to really shine through. Paired with sunflower and pumpkin seeds, there’s a whole lot of crunch going on here, but that’s backed up by some chewy sweet dried cherries (or cranberries, if you’d prefer).

Speaking of sweet, the honey poppyseed dressing takes things in that direction too, but not in a cloying way. It’s balanced with lemon juice and apple cider vinegar and it’s just the thing to back up the broccoli and Brussels sprouts.

Since the veggies used are pretty sturdy, this is a salad that stores really well, which makes it an outlier in the meal prep category. And since it relies largely on broccoli slaw mix, it’s also really quick to make. Just a quick shave of the Brussels sprouts and whisk of the dressing and you’ve achieved major slaw success.

Shaved Brussels Sprouts and Broccoli Slaw

10 minutes to prepare serves 4


  • 1/2 lb Brussels sprouts, ends trimmed and outer leaves removed
  • 1 (12 oz) package broccoli coleslaw mix
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • For the dressing:
  • 3 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • Juice of one lemon
  • 1 tablespoon poppy seeds
  • Kosher salt and freshly ground black pepper, to taste


  1. In a large bowl, whisk together the mayonnaise, honey, apple cider vinegar, lemon juice, poppy seeds, and salt and pepper. Set aside.
  2. Using a food processor fitted with the grater attachment, shred the Brussels sprouts. Add shredded sprouts to bowl.
  3. Add broccoli mixture, cherries or cranberries, pumpkin seeds, and sunflower seeds to bowl. Toss to coat with dressing.
  4. Serve and enjoy!

Recipe adapted from Renees Kitchen Adventures.

Whizzco for LPE