For a change from your regular cabbage based slaws, try my Sprout Slaw with Apple and Radish. This Brussels sprout slaw is full of crunch and texture, and rather than serving in a mayonnaise based dressing I opt for a honey mustard dressing.
If there is a vegetable that divides opinion it’s the humble Brussels sprout, people love them or hate them, I don’t know anyone who stands divided.
I have a bitter palette so I love sprouts. However, I do get what people mean when they are overcooked and soggy, that is unpleasant.
That’s not the case here! What I’ve done here is make a fresh slaw with shredded sprouts. I think Brussels sprouts just have more flavour than regular cabbage and they work really well this easy sprout slaw.
The sweet and sour flavours in the honey mustard dressing are perfect to balance out the bitter Brussels sprouts, turning this salad into something delicious.
Table of contents
Why you’ll love this recipe
- The perfect balance of flavours this slaw balances bitter Brussels sprouts with sweet apple and honey, and the right level of sourness from the salad dressing.
- Brussel sprout slaw is a great make ahead salad, prepare earlier in the day, store in the fridge and allow the flavours to meld together.
- Feeding a crowd? No problem, this recipe is easily doubled or tripled to feed larger numbers.
- Suitable for gluten free and dairy free diets.
- If serving to vegan diners, swap the honey for maple or agave syrup.
How to make sprout slaw with honey mustard dressing:
- Prepare the vegetables, apple and parsley and place into a large bowl.
- Make the salad dressing my placing all the ingredients into a jam jar and seal with a lid.
- Give the jar a good shake to so that the ingredients meld together, forming the salad dressing.
- Pour the salad dressing over the salad and give everything a good stir to combine.
- Serve the slaw or cover the bowl and place in the fridge until you are ready to serve.
Recipe ingredients
- Brussels spouts – I use Brussels sprouts, but you could also use finely shredded green, white or red cabbage.
- Apple – use any variety of firm eating apple, something like a pink lady, gala, braeburn or granny Smith.
- Radish – use any variety of radish and slice as thin as possible.
- Celery – has a great savoury flavor and adds great texture and crunch.
- Onion – I add spring onions (green onions) to the slaw, you could also use finely sliced red onion or a shallot which both have a milder flavour.
- Fresh herbs – I like to add fresh parsley.
- Honey Mustard Dressing – is make by combining runny honey with whole grain mustard, white wine vinegar and extra virgin olive oil, seasoned with sea salt and black pepper.
Recipe variations
- Sprouts can be swapped for finely shredded green, white or red cabbage.
- Fresh herbs are delicious added to any salad. I’ve used parsley as I always have that growing in my garden or in pots on the kitchen counter. But you could also add freshly chopped chives, basil, tarragon, chervil, coriander (cilantro). Whatever your preference.
- Fresh lemon juice is a great substitute for white wine vinegar in the honey mustard dressing.
- For a smoother honey mustard dressing, swap wholegrain mustard for a teaspoon of Dijon mustard.
- Add extra crunch to the salt with a handful of toasted nuts and/or seeds. Try walnut, almonds, hazelnuts, pumpkin seeds or sunflower seeds.
Serving suggestions
This easy sprout slaw is a great tasting side that you can serve with a variety of main dishes. Brussels sprouts work well with chicken, pork and beef. Or serve it with a variety of other salads or a vegetable based main dish.
Serve it alongside chicken for a delicious main. It works a treat with our Oven Roasted Chicken Wings or Cajun Chicken Traybake.
It makes a great barbecue side, serve it while the sun is shining alongside my Classic Hotdogs, or Chicken & Red Pepper Kebabs.
Useful hints and tips
- Equipment: No fancy equipment required, just a sharp kitchen knife.
- Take your time preparing the vegetables, you want to get everything as thin a possible. After all, nobody will thank you for large chunks of sprout through the salad.
- Suitable for dairy free diners as this salad contains no dairy.
- For Vegan diners replace the honey with maple or agave syrup.
- Allergy advice: gluten free, dairy free, egg free, and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, this slaw benefits from being made a little ahead of time, to allow the flavours to meld together. Make and dress the salad earlier in the day, then cover and store in the fridge until you are ready to serve. You can store leftover slaw in an airtight container in the fridge for 1-2 days.
Despite what many people think, Brussels sprouts are NOT mini cabbages. They both come from the brassica family of vegetables, but are entirely different vegetables. Where spouts have a bitter flavour, cabbages are tougher vegetables with a milder flavour.
Brussels sprouts taste similar to other brassicas like cabbage or broccoli, however they have a more bitter flavour.
Yes, sprouts are a really healthy vegetable, full of fiber, rich in vitamins B, C and K, minerals like folate, manganese and copper, and antioxidants.
Julienne is a French cooking method for cutting fruit and vegetables, in this case an apple, into really fine strips.
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Additional recipe suggestions
If you like this recipe then try some of these great tasting side salad recipes:
- Fennel & Apple Slaw
- Lettuce & Herb Salad
- Asian Cucumber Salad
- Chickpea & Carrot Salad with Harrisa Dressing
- Easy Bean Salad
- Italian Marinated Aubergine
- Warm Vegan Potato Salad
- Warm Potato Salad with Wild Garlic
Love salad, you will find a variety of different side and main salad dishes in this Best Salad Recipes post.
Sprout Slaw with Apple & Radish
Ingredients
- 200 g Brussels sprouts (finely shredded)
- 1 red apple (julienned)
- 5 radish (thinly sliced)
- 1 stalk celery (thinly sliced)
- 2 spring onions (thinly sliced)
- 2 tbsp parsley (finely chopped)
Honey Mustard Dressing
- 1 tsp runny honey
- 1 tsp whole grain mustard
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- ¼ tsp sea salt
- ¼ tsp ground black pepper
Instructions
- Prepare the vegetables, apple and parsley and place into a large bowl.
- Make the salad dressing my placing all the ingredients into a jam jar and seal with a lid. Give the jar a good shake to so that the ingredients meld together, forming the salad dressing.
- Pour the salad dressing over the salad and give everything a good stir to combine.
- Serve the slaw or cover the bowl and place in the fridge until you are ready to serve.
Notes
- For a smoother honey mustard dressing, swap wholegrain mustard for a teaspoon of Dijon mustard.
- Add extra crunch to the salt with a handful of toasted nuts and/or seeds. Try walnut, almonds, hazelnuts, pumpkin seeds or sunflower seeds.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Cat
Friday 7th of July 2023
Absolutely loved this recipe. The apple gave a lovely freshness whilst the radish and mustard packed a punch. Perfect summer slaw.
Lesley
Monday 31st of July 2023
Thank you Cat.
Chloe
Thursday 29th of June 2023
Yum! I've had sprout slaw in the past but I've never added apple or radish and they turned out to be a next level addition.
Lesley
Thursday 29th of June 2023
Thank you Chloe, I'm glad you enjoyed it.