Creamy Brussels Sprouts Coleslaw is a delicious spin on classic coleslaw. Try it on pulled pork or as a side dish – especially during barbecue season. With only 4 net carbs per serving, it’s also a great choice for those following a low carb or keto diet.
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All throughout fall and winter, it’s all about the roasted Brussels sprouts, but as soon as the warm weather hits we turn off the ovens and fire up the grills.
One way to continue to enjoy Brussels sprouts in the spring and summer months is to use them raw for salads or in this recipe for creamy Brussels Sprouts Coleslaw.
Why This Recipe Works
This is an easy recipe to make so that you can enjoy Brussels sprouts all season long.
On its own, this recipe has only 4 net carbs per serving and is suitable for those following a low carb, keto, and/or gluten free diet.
You can serve this coleslaw in multiple different ways. Try it on pulled pork sandwiches the same way you would with a traditional coleslaw, or as a side dish to most any summer meal.
How to Make Brussels Sprouts Coleslaw
What You Need to Make This Recipe
- 5 cups shredded Brussels sprouts (from about 1 pound)
- 1 cup carrots, shredded
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Chef’s Tip: if you are following a more strict keto diet, you can simply omit the carrots.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Rinse and trim the stems of your Brussels sprouts. You will then need to shred the Brussels sprouts and carrots.
Chef’s Tip: quickly shred the Brussels sprouts by adding them to the bowl of a food processor fitted with a blade. Pulse a few times until all the sprouts are roughly chopped. You can either buy the carrots pre-shredded or shred them with a box grater.
Create!
Add the Brussels sprouts and carrots to a medium bowl.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, celery seeds, salt, and pepper until well combined.
Pour the dressing into the vegetables and toss until evenly coated.
Present!
Serve this Brussels Sprouts Coleslaw as a side dish or on top of pulled pork sandwiches.
Tips and Techniques
- Use fresh, raw Brussels sprouts for the best results. Frozen Brussels sprouts will likely be way too mushy for this recipe.
- To shred the Brussels sprouts faster, add them to the bowl of a food processor fitted with a blade and pulse a few times until they are roughly shopped. If you don’t have a food processor, you can thinly slice them with a knife.
- If following a stricter keto diet, you can simply omit the carrots. You may also want to use a keto-friendly mayonnaise.
- Store extra coleslaw in an air-tight container in the refrigerator. Use within 3-5 days and discard if its been left out a room temperature for longer than 2 hours.
FAQ’s
Can Brussels Sprouts Coleslaw Be Made Ahead Of Time?
Yes. You can make this recipe ahead of time and store it in an air-tight container in the refrigerator. It’s best to use within 3-5 days. If you leave it out at room temperature for longer than 2 hours, discard the leftovers.
More Low Carb Side Dish Recipes to Try
Here are a few more low carb side dishes that are great choices for the warmer months:
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Creamy Brussels Sprouts Coleslaw
Ingredients
- 5 cups shredded Brussels sprouts * from 1 pound of whole Brussels sprouts
- 1 cup shredded carrots
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the shredded Brussels sprouts and carrots to a medium size bowl.
- In a small bowl, combine the mayonnaise, apple cider vinegar, celery seeds, salt, and pepper.
- Pour the dressing into the shredded vegetables and toss until well combined.
Notes
Tips and Techniques for the Best Creamy Brussels Sprouts Coleslaw
- Use fresh, raw Brussels sprouts for the best results. Frozen Brussels sprouts will likely be way too mushy for this recipe.
- To shred the Brussels sprouts faster, add them to the bowl of a food processor fitted with a blade and pulse a few times until they are roughly shopped. If you don’t have a food processor, you can thinly slice them with a knife.
- If following a stricter keto diet, you can simply omit the carrots. You may also want to use a keto-friendly mayonnaise.
- Store extra slaw in an air-tight container in the refrigerator. Use within 3-5 days and discard if it’s been left out a room temperature for longer than 2 hours.
Nutrition
This recipe was originally published May 10, 2019. It was updated with new images and more thorough instructions in May 2020.
Esther says
This will add a zesty fall flavour to our fish n chip night. Thanks for posting.
. Morag says
Fabulous! I have never cared for white or Dutch cabbage, but I will fight anyone for Brussels sprouts and this recipe is so simple I made it with garlic mayonnaise and added a scant teaspoon of greek seasoning amazing thank you
Lauren Vavala says
Thank you! My husband and I will put up a good fight for all the Brussels sprouts, as well!!
– Lauren
Baltisraul says
This was wonderful as a side or on shredded pork sammies. Only change I made was using tarragon vinegar for the apple cider vinegar.
Lauren Vavala says
Ohh sounds good! Happy to hear that you enjoyed the recipe!
– Lauren
Natalie says
This is genius! I love Brussels sprouts and making a coleslaw out of it simply perfect! So unique and delicious!
Veena Azmanov says
Best and healthy and tasty too. I can have it as a salad as a spread or as a snack too.
Rosa says
Cool! I’ve never had brussels sprout coleslaw before. Definitely a unique spin. I’ll have to give this a try.
Sylvie | The Foodie Journey says
I used to not be a fan of brussels sprouts but for some reason, I became obsessed with them a few years ago.. Thanks for the awesome recipe, I would have never thought of using them to make a coleslaw but will definitely try it asap!