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You are here: Home / Recipes / Side Dishes / Creamy Brussels Sprouts Coleslaw

Creamy Brussels Sprouts Coleslaw

Published June 30, 2020. Last updated August 15, 2020 by Lauren Vavala

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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.

Close up of Brussels Sprouts Coleslaw in a wood bowl with a blue and white striped towel and an orange wood bowl in the background

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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

Ingredients for Brussels Sprouts Coleslaw in glass bowls over a white background

  • 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!

Brussels sprouts shredded in a food processor bowl over a white background

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!

Brussels sprouts coleslaw in a glass bowl over a white background

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!

2 wooden bowls of brussels sprouts coleslaw on a piece of slaw over a gray background with a fork and blue and white striped towel

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:

Avocado Cabbage Slaw
Crunchy cabbage and cucumber tossed in a creamy, zesty avocado sauce, make this Avocado Cabbage Slaw a delicious compliment to many main dishes. It's a cool and refreshing side dish to serve at barbecues and cookouts as well.
Get The Recipe
Keto Avocado Cabbage Slaw in a White Serving Dish with Cilantro and Lime
Bacon Avocado Deviled Eggs
Bacon Avocado Deviled Eggs are a delicious appetizer or side dish. Filled with creamy avocado and topped with smoky bacon and paprika, these deviled eggs are perfect for entertaining all year round!
Get The Recipe
3 Bacon Avocado Deviled Eggs on a White Plate
Cauliflower Salad with Green Beans
This low carb Green Bean Cauliflower Salad recipe can be served warm or chilled and is the perfect side dish recipe for all your summer cookouts!
Get The Recipe
Green Bean Cauliflower Salad

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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

2 wooden bowls of brussels sprouts coleslaw on a piece of slaw over a gray background with a fork and blue and white striped towel
Print

Creamy Brussels Sprouts Coleslaw

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.
Course Side Dish
Cuisine American, Gluten Free, Low Carb, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 221kcal
Author Lauren Harris

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 6g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 348mg | Potassium: 270mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3105IU | Vitamin C: 47.7mg | Calcium: 33mg | Iron: 0.9mg

This recipe was originally published May 10, 2019. It was updated with new images and more thorough instructions in May 2020.

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Filed Under: Gluten Free, Low Carb, Recipes, Salads, Side Dishes

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Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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