Brussels Sprout coleslaw

    20 min

    Brussels sprouts, dried cherries, almonds and Parmesan cheese are tossed in a simple vinaigrette in this quick and easy Brussels sprouts coleslaw.

    3 people made this

    Serves: 6 

    • Dressing
    • 4 tablespoons olive oil
    • 2 tablespoons white vinegar
    • 1 tablespoon honey
    • 1 clove garlic, minced
    • 1 teaspoon mustard
    • Salad
    • 450g Brussels sprouts, shredded
    • 80g dried cherries
    • 60g flaked almonds
    • 40g grated Parmesan cheese

    Prep:20min  ›  Ready in:20min 

    1. Whisk olive oil, vinegar, honey, garlic and mustard together in a bowl until dressing is smooth.
    2. Combine Brussels sprouts, dried cherries, almonds and grated cheese together in a bowl; add dressing and toss to coat.

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    Reviews & ratings
    Average global rating:

    Reviews in English (30)


    Used dried Cranberries instead of cherries. I found that the longer the salad sat, the better the Brussels sprouts absorbed the dressing and softened or suggest warming the Brussels sprouts so they soften and the dressing is absorbed better  -  28 Mar 2016  (Review from Allrecipes US | Canada)


    Love this warmed so the Brussels sprouts soften and the dressing absorbed better. Skipped the honey as my family doesn't like. Didn't miss it. Thanks!  -  17 May 2015  (Review from Allrecipes US | Canada)


    I tried the honey-mustard-Parmesan vinaigrette but since I hate mustard it really didn't taste good to me. I started over with a splash of honey mixed with store-bought balsamic. I also added fresh raspberries and golden raisins. All my picky kids loved this coleslaw and even my husband who is leery of being experimented upon.  -  16 Nov 2015  (Review from Allrecipes US | Canada)