Brussels Sprout Slaw
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant Brussels sprout slaw offers a crisp, refreshing alternative to traditional cooked greens. By finely shredding raw sprouts, you transform their dense texture into a light and crunchy base that beautifully carries the bright flavours of citrus and high-quality olive oil. It is a wonderful way to celebrate seasonal produce while keeping your plate looking colourful and fresh.
As a versatile vegan side dish, this slaw pairs exceptionally well with roasted root vegetables or as a zesty topping for plant-based burgers and tacos. Beyond its savoury taste, this recipe is naturally gluten-free and packed with nutrients, making it a healthy choice for a quick weekday lunch or a sophisticated addition to a festive dinner spread.
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Ingredients for Brussels Sprout Slaw
230g Brussels sprouts
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/4 teaspoons salt
A mandoline or vegetable slicer with an adjustable blade
How to make Brussels Sprout Slaw
Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
Holding each sprout by the stem end, finely shred them on the slicer.
Drizzle the slaw with olive oil, lemon juice, and salt and toss well.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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