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Christmas Coleslaw With Brussels Sprouts
Got a few Brussels sprouts lying around? Then you have to make this crisp and creamy coleslaw. It’s easy, quick, and – most importantly – it’s perfect for Christmas! Let’s go…
Christmas would not be Christmas without a hearty side of Brussels sprouts, but the truth is… I’m bored of simply boiling them! The solution, I hear you ask, is this incredibly creamy Brussels sprout coleslaw!
All you need is a handful of ingredients, and if you want, you can customise this dish further by adding nuts, cranberries or a spoonful of tangy mustard. Get ready to tuck in, and if you haven’t tried this dish before, you’re in for a real treat!
Not only do I make this coleslaw for Christmas, but I actually start making this side as soon as Brussels sprouts are in season. I just LOVE it!
Recipe Ingredients
Below are the ingredients I used to make this coleslaw:
- Vegetables: I added shredded Brussels sprouts, carrots, red onions and spring onions. Feel free to add in other vegetables like white or red cabbage if you want.
- Creamy Sauce: The sauce is made from a mixture of mayonnaise, honey, vinegar, black pepper and salt.
How To Make Brussels Sprout Coleslaw
Here’s a summary of how I make this dish. You can get the full recipe instructions on the recipe card below:
I start by washing and drying all my veggies, then I peel off the outer leaves and chop off the tough ends on my Brussels sprouts. Some supermarkets sell Brussels sprouts already peeled and prepped, but not all, especially if you’re buying them loose.
Then I slice all the veggies into thin strips lengthways. If you have a food processor, you can shred the veggies using a slicing blade.
Last but not least, I add all the veggies into a large mixing bowl, followed by all the sauce ingredients, then I mix everything together until it’s evenly distributed.
My Top Tips
I prefer washing the vegetables before slicing them instead of washing the vegetables after it’s sliced. This is because I find the excess moisture makes the coleslaw sauce runny (which I can’t stand). If you wash the veggies after, try and squeeze out as much liquid as possible before adding the sauce!
Once you’ve made the Brussels sprout coleslaw, I suggest giving it a try and then add more sauce ingredients to taste.
If you’re making the coleslaw for the Christmas season, I like to add cranberries, crispy bacon pieces and orange zest. It’s an interesting combo but you have to try it.
How To Serve
Normally, I serve this dish with Christmas dinner classics like roast turkey, this honey mustard glazed gammon or this giant sausage plait.
Out of the festive season, I think chicken goujons would be perfect. I also recommend bbq-style dishes like homemade beef burgers or sticky ribs. You can of course eat this dish by itself for lunch.
Creamy Brussels Sprout Coleslaw
Ingredients
- 500 g Brussels Sprouts
- 2 Large Carrots
- 1 Red Onion
- 2 Spring Onion
Sauce
- 250 ml Mayonnaise
- 1 tsp Honey (Or Sugar)
- 1 tsp Vinegar
- Black Pepper (To Taste)
- Salt (To Taste)
Instructions
- Wash and dry the vegetables. Remove the outer leaves from the Brussels sprouts, then trim off the tough ends.
- Thinly slice the Brussels sprouts, carrots, spring onions and red onion into thin strips. Alternatively, you can shred using a food processor.500 g Brussels Sprouts, 2 Large Carrots, 1 Red Onion, 2 Spring Onion
- Add the sliced vegetables to a large mixing bowl followed by the sauce ingredients. Thoroughly mix everything together.250 ml Mayonnaise, 1 tsp Honey, 1 tsp Vinegar, Black Pepper, Salt
- Taste the coleslaw, season to your preference if necessary and enjoy!
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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