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!
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
- 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
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.
Brussel Sprout Coleslaw with Caramelized Pecans
Ingredients for the dressing
- 3 tbsp extra virgin olive oil or your favourite salad oil
- 2 tbsp white wine vinegar
- 1 tbsp runny honey
- 1-2 tsp 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)
- 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.
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