Honey Mustard Brussels Sprout Slaw

You’ve been missing out if you haven’t cooked this Brussels sprout slaw yet! Given that it has been concealed in the archives under some unappetizing images, there is a good probability that you have missed this recipe. These should be more tempting, I hope.

With a straightforward honey-mustard dressing, this slaw is delectably crunchy and acidic. Dried cherries (or cranberries) or almonds that have just been freshly roasted add an extra layer of sweetness and savory crunch.

It’s a good idea to keep this slaw on hand for sandwiches, soups, and quick meals because it keeps nicely in the refrigerator for a few days.

In particular, if you have a food processor with a shredding attachment, it is simple to produce. Alternatively, you can hand-cut the Brussels sprouts into thin slices. Let’s start now!

Since I never ate coleslaw as a child, it is now something new to me. At potlucks, I always steered clear of the salads that seemed to contain a lot of mayonnaise (what was under there?). I imagine I missed out on a few great slaws and a lot of awful Jell-O salads looking back. So be it.

On a sunny summer night, I gave cole slaw my whole attention. I took a few friends to Justus Drugstore, a family-run old pharmacy that is now a fine dining establishment in a small hamlet south of Kansas City. We sat outside, where the menu is more relaxed than inside. Our food came three fancy cocktails later.

I received a side of coleslaw with my vegetarian burger. When I bit into it, my taste receptors began to dance merrily. That slaw was extraordinary. It was simultaneously acidic, sweet, crisp, and fresh. And it was on the verge of being either too sweet or too tangy, but it never overstepped the line. It was flawless.

Also read: Ginger Salad Dressing

Since then, I’ve been driven mad by the need to duplicate Justus’ coleslaw moment. Their slaw didn’t seem doable for home cooks, so I called and requested the hostess to recite the ingredients off the menu for me (house-made pear cider, vinegar-pickled celery root, ginger, and pickled carrot). Since then, I’ve prepared other batches of vinegar-based cabbage coleslaw, but none have been as satisfying as the Justus slaw.

Two of my pals in real life were tweeting about a salad the other day, so of course I had to find out more. One of my all-time favorite meals was a Brussels sprout and arugula salad with honey mustard dressing at The Mixx. I had to sample the salad right away because I’m me.

I had the brilliant idea while joyfully chowing down on that enormous Brussels salad that shredded Brussels would be a fantastic replacement for the finely shredded celery root in the Justus slaw. Then I reasoned that a mustard dressing that had been emulsified would be smooth and creamy, almost like mayonnaise. Ta da! The salad was created.



  • Brussels sprouts, 1 pound
  • 13 cup toasted slivered almonds (hickory smoked almonds would be great if you can find them)
  • 1/3 cup chopped tart dried cherries or cranberries
  • finely shredded Parmesan cheese, one third cup
  • Honey-mustard sauce
  • Extra virgin olive oil, 1/4 cup
  • apple cider vinegar, 2 tablespoons
  • 1 teaspoon of honey
  • 1/9 cup Dijon mustard
  • 1 minced or pressed garlic clove
  • 14 teaspoon of sea salt, fine


  1. Tear the sprouts: First, remove any browned outer leaves and stiff sprout ends. After that, shred them in a food processor by pressing the sprouts up against the cutting blade with the included plastic pusher. If you don’t have a food processor, use a chef’s knife to slice them as thinly as you can, and then give them a couple more chops just to be safe.
  2. If you’re using raw almonds, roast them over medium fire, stirring regularly, for three to four minutes, or until aromatic and beginning to turn golden around the edges.
    Olive oil, vinegar, honey, mustard, and garlic are combined together by whisking them all together. Shredded sprouts, almonds, chopped dried fruit, Parmesan, and dressing are combined in a medium serving bowl. If it needs a little more salt, taste it and add one or two more pinches.
  3. Serve right away, or cover and store in the fridge for up to 4 days. As they marinade, the Brussels sprouts will keep getting softer. With time, the sprouts’ edges may begin to lightly brown. With a modest dash of vinegar and a sprinkling of salt, revive leftovers.


This recipe was influenced by the coleslaw on the Justus Drugstore terrace and the Mixx’s seasonal Brussels sprout salad.
MAKE IT VEGAN OR DAIRY FREE: You can omit the Parmesan, use vegan Parmesan in its place, or try substituting a small amount of white miso for it in the dressing. Replace the honey in the slaw with maple syrup to make it vegan.
A NUT-FREE OPTION: Leave out the almonds and, if you’d like, substitute pepitas or sunflower seeds.