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Brussels Sprouts Slaw

Creamy, dreamy shredded slaw with a spicy kick! Rather than the normal, big fathead cabbage we’re using the mini versions—seems people can’t find enough things to do with the baby brussels ballz so we’re coming in hot with this one!

More Brussels Sprout inspiration for you. You know we love our Brussels sprouts. We’ve been featuring them this month showing you all our favorite ways to enjoy them. We’ve got Nachos, Pizza, Buffalo Cauli, and now … slaw.

When you think of coleslaw, you might not be thinking of Brussels Sprouts. But who said cabbage should have all the fun? The flavor and texture of the shredded sprouts is perfect for slaw.  And mixed up with a homemade sriracha dressing … it’ll keep you coming back for another bite!

Brussels Sprouts Slaw 1


Serve this kicking slaw as a side salad, use it as a wrap filling, and definitely keep your eyes peeled for what else we’re using it for this week.

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Brussels Sprouts Slaw

Serves: 2


for the dressing

¼ C apple cider vinegar
¼ C plant-based mayo
juice from 1 lime or lemon
2 T sriracha
2 t toasted sesame oil
2 t agave or brown rice syrup
1/2 t cumin

for the slaw

10 -12 Brussels sprouts, cleaned and sliced wicked thin
¼ red onion, sliced wicked thin
pinch coarse sea salt
½ t black and white sesame seeds

to serve

¼ English cucumber, sliced
few leaves mint


  1. Whisk all dressing ingredients together in a bowl.
  2. In a medium mixing bowl, toss Brussels sprouts and red onion with dressing. Add remaining slaw ingredients and mix until well combined.
  3. Line bowl with cucumber slices. Spoon slaw over cucumber and garnish with mint leaves. Serve.

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