Brussels Sprouts Slaw

Brussels Sprouts Slaw

Brussels Sprouts Slaw is a salad that’s gonna make you rethink brussels sprouts.

Brussels Sprouts Slaw

Yes, I said a salad.

Well, a salad/slaw.

Mainly a slaw.

But trust me on this one, because this shredded brussels sprouts slaw is anything but boring.

As far as shredding, I use a mandoline, and it’s soooo worth it.  If you haven’t gifted yourself one, this is a good excuse to.

However, if you’re not a fan, you can chop them by hand or whirl them in a food processor until shredded.

I promise it’s worth it for the delicious crunch.

Brussels Sprouts Slaw

Now, let’s talk flavor.

First bacon because, let’s face it, everything’s better with bacon. Put a few slices between a few paper towels and microwave until they’re nice and crispy, then give them a good chop.

Next up, raisins.

These are important because they add an element of both texture and a contrast in flavor.

It’s that whole salty/sweet thing that’s so good.

And, yes, my raisins are some big ass raisins. I found them at Misfit Market, it’s kinda like an online farmer’s market that has a plethora of things along with produce.

Brussels Sprouts Slaw

They will seriously take this salad to the next level.

Now for some crunch.

Crushed pistachios are the perfect addition, giving the salad a nice nutty flavor and some extra texture. If you’re not a fan of pistachios, any nut or seed will do.

I just happen to be on a pistachio kick lately.

Especially unshelled. I’m not sure why, but they seem to taste better when I have to shell them myself. 

And now for the pièce de résistance: the mustard vinaigrette.

Whisk together some dijon mustard, red wine vinegar, honey, and olive oil, and you have a tangy, slightly sweet dressing that’s gonna make all the other flavors pop.

This is a healthy (yes, from me) and flavorful salad that’s gonna make all your friends jealous.

It is great on its own as a side dish, or you can add some grilled chicken or shrimp to make it a fantastic dinner.

Here’s your printable –

Brussels Sprouts Slaw

Brussels Sprouts Slaw

Yield: 4 servings
Prep Time: 1 hour
Cook Time: 3 minutes
Total Time: 1 hour 3 minutes

Brussels Sprouts are shredded and loaded in this goes-with-everything addictive slaw.


  • 1 pound Brussels sprouts, shredded
  • 4 slices bacon, chopped
  • 1/2 cup raisins
  • 1/2 cup crushed pistachios
  • 2 tablespoons dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • Salt and pepper to taste


  1. Shred the Brussels sprouts - Trim the ends off the Brussels sprouts and slice them as thinly as possible. You can use a mandoline, food processor, or a sharp knife for this.
  2. Cook the bacon - In a skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and let it cool on a paper towel-lined plate. OR line a microwave safe plate with paper towels, add bacon then cover with paper towels, microwave until done, about 2-3 minutes. When cool enough to handle, crush or crumble.
  3. Make the vinaigrette - In a small bowl, whisk together the dijon mustard, red wine vinegar, honey, and olive oil. Season with salt and pepper to taste.
  4. Assemble the salad - In a large bowl, toss together the shredded Brussels sprouts, cooked bacon, raisins, and crushed pistachios. Drizzle the mustard vinaigrette over the top of the salad.
  5. Toss the salad - Using tongs, toss the salad to ensure everything is evenly coated in the vinaigrette.
  6. Enjoy - Divide the salad onto plates or serve it family-style in a large bowl.


  • Dried cranberries will work in place of raisins.
  • Use your favorite nut or seed, if you would rather, instead of pistachios.
  • Don't skip the bacon!
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    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 382Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 11mgSodium: 563mgCarbohydrates: 33gFiber: 6gSugar: 19gProtein: 11g

    The provided nutrition calculated may not always be accurate.

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    • Shea

      Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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