Baby Brussels Sprout Slaw

Maura Knowles - The Upside Blog by

by | Updated: December 3rd, 2016 | Read time: 1 minute

Dust off the basket and shake out the blanket—a spring picnic is the perfect way to celebrate the start of the new season! Along with sandwiches, serve a side of colorful coleslaw, made creatively with baby Brussels sprouts instead of the usual shredded green cabbage. Not bitter, like the bigger bulbs, baby sprouts still bring in big nutrition, boasting fiber, vitamins A, C and K, and a punch of potassium. Let the mix marinate in a tangy Dijon dressing for up to three days before packing up and heading to the park.

Baby Brussels Sprout Slaw

Baby Brussels Sprout Slaw



1 cup baby Brussel Sprouts, shredded
1 cup red and/or purple cabbage, shredded
2 Tbsp. fresh parsley, chopped


1-1/2 Tbsp. Dijon mustard
1-1/2 Tbsp. apple cider vinegar
2-3 Tbsp. extra virgin olive oil
Garlic powder, to taste
Freshly ground black pepper, to taste
Red pepper flakes, to taste
1 Tbsp. green onions, diced


  1. In lidded jar, combine dressing ingredients; shake well.
  2. In large bowl or container, combine salad ingredients.
  3. Pour dressing over salad mix and toss to coat well.
  4. Serve immediately or let marinate and then serve.

(Note: Slaw can be stored refrigerated for up to three days.)