Honey Mustard Brussels Sprout Slaw

Honey Mustard Brussels Sprout Slaw

You’ve Been Missing Out If You Haven’t Made This Brussels Sprout Slaw Yet! This Recipe Has Been Hiding in the Archives Under Some Not-So-Appetizing Photos, So There’s a Good Chance You’ve Missed It. Hopefully, they will be more alluring.

This slaw has an easy honey-mustard dressing and is irresistibly crisp and tangy. Almonds that have just been toasted provide a salty crunch, and dried cherries make it irresistible.

This slaw keeps well in the fridge for a few days to have sandwiches, soups, and quick meals on hand.

In particular, it’s simple to make if you have a food processor with a shredding attachment. If not, you can manually cut the Brussels sprouts into thin slices. Let’s start now!

Coleslaw is a novelty because I never ate it as a child. So I steered clear of the enigmatic mayonnaise-covered salads at potlucks. Looking back, I missed some great slaws and awful Jell-O salads. I guess.

On a warm summer night, Coleslaw captured my full attention. I traveled with a few friends to Justus Drugstore, a family-run former drugstore turned gourmet restaurant in a little town outside Kansas City. First, we sat outside, where the menu was more relaxed than inside. Then, after three aaa expensive cocktails, our food finally showed up.

I received a side of cole slaw with my veggie burger. My taste buds did a little happy dance when I took a bite. That Slaw Was Different. It was simultaneously crisp, fresh, tangy, and sweet. It was on the verge of being either too sweet or savory, but it never overstepped the line. It was ideal.

Since then, I’ve been fixated on re-creating the Justus Coleslaw experience. Their slaw didn’t seem doable for home cooks, so I called and asked the hostess to read the ingredients off the menu for me. Since then, I’ve made countless bowls of cabbage coleslaw with vinegar, but none have satisfied me like the Justus Slaw.

Two real-life friends were tweeting about a salad the other day, so I had to learn more about it. One of my favorite restaurants in town, the Mixx, had a Brussels sprout and arugula salad with honey mustard dressing. So, of course, being Me, I had to try the salad immediately.

I suddenly realized that the finely shredded celery root in the Justus Slaw could be replaced with shredded Brussels while I was happily chowing down on that enormous Brussels salad. Then I imagined a mayonnaise-like emulsified mustard dressing would be nice and creamy. Ta Da! This Salad Was Created.

Brussels sprouts Slaw with Honey Mustard.

This delectable slaw recipe combines shredded Brussels sprouts with tangy honey mustard dressing, toasted almonds, and dried cherries (or cranberries). The recipe produces 4 substantial side servings; double if preferred.



  • Brussels sprouts, 1 pound
  • If you can find them, hickory-smoked almonds would be great.
  • 1/3 cup slivered almonds, toasted
  • 13 cups chopped tart dried cherries or cranberries
  • One-third cup of finely grated Parmesan cheese

Dressing with honey-mustard

  • Extra-virgin olive oil, 1/4 cup
  • 1 tablespoon honey, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar
  • 1 crushed or minced garlic clove 1/4 teaspoon acceptable sea salt


  • Shred the sprouts after removing any browning outer leaves and their rough edges. After that, shred them in a food processor by pressing the nodes 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 possible, and then give them a couple more chops just to be safe.
  • 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 by whisking them together. Next, shredded sprouts, almonds, chopped dried fruit, Parmesan, and dressing are combined in a medium serving bowl. If it needs more salt, taste it and add one or two more pinches.
  • Serve immediately, 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 brown lightly. Revive leftovers with a modest dash of vinegar and a sprinkling of salt.

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