Crispy and crunchy, this brussel sprout coleslaw with caramelised pecans is so seasonal and tastes amazing! If you haven't tried it yet, brussel sprouts are the perfect ingredient in a winter slaw. It's fresh, healthy and perfect if you're looking for a no mayo coleslaw recipe.

I grew up not liking brussel sprouts. I'd eat them at Christmas. Well, I'd eat about three so I could say I'd had some. That was it. That was it for years in fact. It wasn't until I was in my thirties that I started to be more daring with those little green vegetables.
First, I discovered that bacon and sprouts can actually taste quite good. Then I discovered that roasting them was rather tasty. Now, I'm discovering that they are equally good raw. In fact, do whatever you like with them but don't boil them to death! You can even air fry them and put them in a salad!
Have you tried Brussel Sprout Coleslaw?
Have you tried adding brussel sprouts to a coleslaw? If you haven't yet, you really should. Unfortunately sprouts have had a bad reputation for so long and are most definitely underused. It's such a shame as they are delicious roasted or fried as well as raw.
But, lets go back to talking about this brussel sprout coleslaw. There are so many ways to make a tasty coleslaw. I make coleslaws all year round as it's so good to have in the fridge and eat up as leftovers. I use different types of cabbage and sometimes celeriac. Now, I'm going to start adding brussel sprouts more often too. Sliced thinly brussel sprouts make a great addition to a winter slaw.

A light punchy no mayo coleslaw dressing
Traditionally coleslaw has a mayonnaise dressing but I wanted some punchier flavours in this brussels sprout version. I came up with a simple honey and mustard dressing. I used English mustard as that's what we like but you could use any mustard. Use a bit more if you are using a mild mustard and even a lot more if you are a real mustard lover. After all, brussel sprouts have a relatively strong flavour so they can stand up to a powerful dressing.
You don't usually find nuts in a coleslaw but I have come across it a few times. They give the salad a nutty festive flavour. I added roughly chopped and crushed caramelised pecans to the coleslaw but if you don't have any, you could miss them out. The caramelised pecans do add a lovely sweet nuttiness to the salad but it'll still be delicious without them. You can find the recipe for the caramelised pecans here. Even if you don't make the coleslaw, the pecans alone are worth making.
Ingredients for brussel sprout coleslaw
So, to make this winter coleslaw you'll need:
- Red cabbage - I think red cabbage looks prettier and more festive but white cabbage works too.
- Brussel sprouts - These have to be raw of course, not frozen!
- Spring onions - You can use white or red onions if you don't have spring onions
- Carrot
- Caramelised pecans - I'm sure you could use a different caramelised nut or even raw nuts
- Dried cranberries - These are optional but do add a lovely festive touch if you're making this at Christmas or Thanksgiving. If you don't have them you could add raisins instead.
And to make the no mayo coleslaw dressing you'll need:
- Extra virgin olive oil - Use a good quality one if you can.
- White wine vinegar - You can use red wine vinegar or even cider vinegar instead.
- Runny honey
- Mustard
How to make this no mayo slaw
This salad is really easy to make. Just whisk together all the ingredients for the dressing. Or put them in a small jar and shake them.
Prepare all the veggies and mix them together along with the caramelised nuts.
It could not be easier!
How can you adapt this winter slaw?
This coleslaw is light, vibrant and full of flavour. The no mayo honey and mustard dressing is brilliant on it as it adds sweetness and heat. However, do feel free to adapt it slightly if you don't have all the ingredients. There are lots of ways to adapt this brussel sprout coleslaw to use whatever vegetables you have. You could add onions as well as the spring onions. You could also add grated celeriac or beetroot. Even thinly sliced broccoli and raw cauliflower are great in a slaw.
Now, I love the caramelised pecans in this coleslaw and I think they really make it special but of course you could leave them out. The same goes for the cranberries.
How long does this coleslaw keep for?
With the dressing on, it is best to eat this coleslaw up within 24 hours as the vegetables won't stay as crunchy if they are coated in dressing. Without the dressing, it should keep for at least 4 days. Store it in an airtight container in the fridge.
If I am making a big batch I often just put dressing on some of it and leave the rest in the fridge until we plan to eat it again. As well as putting the dressing on at the last minute, I like to stir in the caramelised pecans just before serving too.
What to serve with this brussel sprout coleslaw?
Personally I think this crunchy slaw is quite festive and just perfect for serving with any Christmas leftovers you might have. It is delicious with cold turkey, leftover ham or cold beef. Just making this simple salad to go with those meaty leftovers is a really easy way of making life easier.
If you are looking to serve it with some vegetarian options then I think it's great with bake goats cheese or fried halloumi.
More winter salad recipes
I love eating salads throughout the year and these ones are great in winter as well as summer.
You might also like my courgetti salad with baharat seasoning or my carrot and celeriac salad which is another variation on a coleslaw. I've even got a recipe collection just for main course salads with lots of recipe inspiration.
Recipe

Brussel Sprout Coleslaw with Caramelized Pecans
Ingredients
Ingredients for the dressing
- 3 tablespoon extra virgin olive oil or your favourite salad oil
- 2 tbsp white wine vinegar
- 1 tablespoon runny honey
- 1-2 teaspoon mustard
Ingredients for the Coleslaw
- 130 g red cabbage
- 100 g brussel sprouts
- 3 spring onions
- 150 g carrot
- 50 g caramelised pecans, crushed or diced SEE NOTE
- 50 g dried cranberries (optional)
Instructions
- Mix up the dressing ingredients.
- Finely slice the red cabbage, the sprouts and the spring onions. Grate the carrots. Put in a bowl with the pecans and cranberries.
- Pour on the dressing and toss together.
Notes
Nutrition
Pin this coleslaw for later!

Places I've shared this brussel sprout coleslaw
Cook Once Eat Twice hosted by me, Corina, here at Searching for Spice
This post is part of Twinkl's Sugar Awareness Week campaign, and is featured in their 13 Tasty Traditional British Christmas Dinner Ideas You Can Try post.
Cherilynne Utton
I had to laugh reading your early experience with sprouts. My husband had a similar experience with Asparagus. Canned, it was a little better than slime. But I bought fresh and made prosciutto wrapped in Hollandaise and he loved it. I'm digging thru your fish recipes now and hoping to use one tonight. Stirfry Fish and noodles.
Corina Blum
I haven't ever had canned asparagus but I imagine it is not that appetising! I hope you enjoyed the stir fried fish recipe. Do let me know! Corina
Anna | Serving Dumplings
this is a great side dish with lots of delicious flavors!
Corina Blum
Thanks Anna! I'm really pleased you like it. It's definitely one of my favourite coleslaw recipes.
Cat | Curly's Cooking
I love a sprout but have never had them raw. This looks so tasty and a lovely fresh idea of how to use them.
Corina Blum
Thanks Cat! I'm so pleased you like it and they are definitely worth trying raw.
Heidi Roberts
Great idea! I hate boiled sprouts on Christmas Day so any alternative is welcome!
Corina Blum
I used to hate boiled sprouts too when I was younger. Now I don't mind them but I would much rather eat this!
Mayuri Patel
Such a colorful and festive looking salad. I'm not a big fan of Brussel sprouts but I guess roasting them or shaving them would make them more palatable. If I were served your colorful salad I'd probably eat the Brussel sprouts happily.
Corina Blum
My husband isn't a fan but he didn't even notice as he was eating it! I don't think he'd ever eaten them raw before.
Ceri Jones
so many ways to eat Brussels - have done something similar before - a coleslaw is fantastic! and festive too, especially with those tasty pecans!
Corina Blum
Yes! I think the pecans are what really makes this one a little bit special.
Zaza
This colorful coleslaw is making my mouth water!
Corina Blum
Thanks! I'm so pleased you like it.
Sheila
This is absolutely amazing. I was like speechless when I tried this. It was so good. Thank you so much for sharing this recipe. Made me enjoy veggies more.
Corina Blum
I'm so so pleased you tried this and liked it. It always makes me so happy to get such lovely feedback about a recipe so thank you for letting me know!
Agness of Run Agness Run
This is an exceptional dish, Corina. I love the combination of nutrient-dense ingredients. Is it possible to use maple syrup instead of honey?
Corina
I'm so pleased you like it. I'm sure it would work with maple syrup instead of honey. Do let me know if you try it.
Midge @ Peachicks' Bakery
What a fab idea! We love brussels in this house and the honey & mustard dressing would definitely be a winner!
Corina
It's so good to hear that there are some families where everyone will eat their sprouts! I'm hoping I can gradually wear mine down!
Albert Trotter
this looks so yummy and delicious..and the recipe i easy too..i will definitely going to try this
Corina
I hope you like it! Do let me know.
jenny paulin
this looks so colourful Corina. I never liked sprouts as a kid either but I do like them now. my boats don't, of course ha ha! Your coleslaw recipe is such a genius way of using sprouts in such a fun and different way than alongside xmas dinner x
Corina
Thanks Jenny! Neither of my children will eat sprouts either. It's quite disappointing as last year Master Spice liked them but he won't even try them this year. I'm eating them quite a lot to try and encourage him but it's not working. x
Eb Gargano | Easy Peasy Foodie
This looks awesome! I totally agree about raw sprouts in coleslaw - they are brilliant (I made something similar last year on my blog) and I love your choice of using a honey and mustard dressing - that is such a great alternative to mayo...but the thing I love most about this recipe is the nuts on top - I can totally imagine how well that must work!! Eb x
Corina
The nuts were so good in this Eb! I'm so pleased you like it - I'll have to look back at your recipe and try another variation now. x
Michelle Frank | Flipped-Out Food
I hated Brussels sprouts as a kid too! (This is most likely due to the fact that their origin was a bag in the freezer—UGH!) Now I love them, but I have to convince my hubster that he does too. Putting them in a slaw with a bunch of other yummy things (candied pecans—hello!!) is an ideal way to do it. This looks fabulous!
Corina
I hope you can convince your hubby! Mine still isn't fully convinced or at least not now he knows it has brussel sprouts in. He did eat it though without asking loads of questions about what was in it.