Creamy Brussels Sprout Slaw

Easy and quick to make, this Brussels sprout slaw is a perfect festive salad. Made with orange, pecans and cranberries, it's perfect for the holidays!

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Overhead shot of Brussels sprout slaw served in a large bowl.

Last Updated on December 2, 2021 by Betty Davies

With hints of orange and made with cranberries and pecans, this creamy Brussels sprout slaw is the perfect cold side dish to enjoy throughout the holidays. With no cooking required, this dish takes minutes to put together.

Brussels sprout slaw with pecans and cranberries in a bowl topped with orange slices.

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Here’s one for all my Brussels sprout lovers – and for those that aren’t so keen on these mini cabbages, I’m pretty sure I can win you over with this recipe!

This creamy Brussels sprout slaw is perfect to enjoy for Christmas and the holiday season. Loaded with crunch pecans and sweet dried cranberries, it also has a hint of orange to make it super fresh and zingy.

Perfect to serve up as a side with your favorite mains, or lay out as part of a buffet or pot luck, this is one delicious Brussels sprout recipe!

Be sure to try my Roasted Carrots and Brussels Sprouts and Honey Mustard Sprouts with Bacon too!

Why you will love this recipe!

Quick and easy: There’s no cooking required for this salad recipe, just mix everything together and you are good to go!
Make ahead: This is a great make ahead side dish. It makes a big batch too so you can enjoy it over a few days.
Simple ingredients: You don’t need a long list of complicated ingredients to make this recipe. It’s likely that you’ll have most things to hand, especially over the festive season.
Dietary info: This Brussels sprout slaw is gluten-free and vegetarian, plus it contains loads of vitamins and minerals from all of those greens!

A bowl of Brussels sprout slaw topped with three orange slices.

Ingredients

Brussels sprouts: Brussels sprouts are peeled and then thinly sliced to form the base of this slaw recipe.
Dried cranberries: Dried cranberries and a sweetness and tang that works so well with the creamy dressing.
Pecans: Pecans add a great crunch to each bite. Other nuts like slivered almonds or walnuts would work well too.
Mayonnaise: For the best taste and texture it’s best to use a full fat mayo, though you can use a low fat one of you prefer.
Rice vinegar: This helps to balance out the creaminess and sweetness of the dish. White wine vinegar or apple cider vinegar will work too.
Seasonings: Salt, pepper and garlic powder.
Orange: We use orange zest and orange juice in this coleslaw recipe. It’s not an overpowering flavor, and offers just a hint of zingy-ness.

How to make creamy Brussels sprout slaw

Be sure to scroll down for the full recipe!

Add all of the ingredients to a large serving bowl(photo 1).
Mix well to combine (photo 2).

Two step by step photos to show how to make the recipe.

Recipe Variations

This Brussels sprouts slaw is pretty delicious as it is, but there are a few simple swaps you can make to suit your tastes.

Swap the Brussels for cabbage for a more traditional coleslaw recipe.
Other dried fruits like raisins or even dried mango can replace the cranberries.
Skip the cranberries to make this a low carb dish.
Use a plant based mayonnaise to make it vegan friendly.
Try adding in some cooked shredded chicken or leftover turkey for a heartier side dish.

Frequently Asked Questions

What’s the best way to shred the Brussels sprouts?

I find it easiest to use a knife to shred the sprouts, they are quite small, so using a madolin can be tricky. Once you have trimmed the stalk and removed the tough outer leaves, cut the sprout in half. Lay the sprout cut side down and the slice it into strips. If you have a food processor, you can use the shredding blade.

Can you make it healthier?

Personally, I love a creamy slaw, and that means mayo! You can use a low fat mayo if you prefer, or you can swap some of it with Greek yogurt or sour cream, you’ll still get that creamy texture but with less fat and calories. You can skip the mayonnaise entirely if you like, you may want to add in a little more vinegar if you do this.

How long does it keep?

Once made, cover the bowl with plastic wrap and refrigerate. I like to let it sit in the fridge for at least 30 minutes before serving to let the flavors develop. The slaw will keep well for 3 to 4 days in the fridge. Because it contains mayo, don’t leave it out at room temperature for more than a couple of hours.

Brussels sprout slaw with cranberries, pecans and orange.

Serving Suggestions

This Brussels sprout slaw is a great addition to any meal and can be used wherever you would normally enjoy your coleslaw. It’s great served with your leftover turkey slices!

Recipe Notes and Tips

Slice the Brussels sprouts fairly finely so that they are easy to eat and mix well with the other ingredients.
For the best flavors, use freshly squeezed orange juice rather than bottled.
Garnish with leftover orange slices for a pop of color.
Keep covered and chilled in the fridge for up to 4 days.

Three orange slices on top of a bowl of coleslaw.

More Coleslaws and Salads

If you’ve tried this recipe, be sure to leave a star rating and a comment below!