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Side view of shredded brussels sprout slaw with lemon wedges and spoon in purple bowl on top of white plate, with lemon and zester in background.
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Creamy Brussels Sprout Coleslaw

This brussels sprout coleslaw comes with a zesty, creamy lemon dressing and dried cranberries for added sweetness. It's quick and easy to make, healthy, delicious, and perfect for the festive season!
Course Lunch, Salad
Cuisine vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 63kcal
Author Monika Dabrowski

Ingredients

  • 8.82 ounces brussels sprouts trimmed weight
  • ⅓ cup dried sweetened cranberries
  • ⅓ teaspoon fine sea salt and pepper to taste

For the creamy dressing

  • 8 tablespoons thick yogurt natural, Greek or Skyr
  • 3 tablespoons mayonnaise
  • 1½ tablespoons vegetable oil
  • 3 tablespoons lemon juice plus zest of 1-1½ lemons
  • ⅓ teaspoon onion granules/powder or finely chopped scallion/spring onion
US Customary - Metric

Instructions

  • Prepare brussels sprouts: You can either shred the sprouts in a food processor or slice thinly using a sharp knife (which is what I've done). If you choose the latter method prepare the sprouts by removing tough outer leaves then cut each sprout in half through the stem. Slice each half thinly along its width discarding the tough stem. 
  • Combine ingredients: Separate the shreds and place in a large bowl. Add the cranberries, seasoning and stir.
  • Make dressing: In another bowl combine the dressing ingredients and stir until smooth.
  • Assemble coleslaw: Stir the dressing into the salad, adjust the seasoning if needed and serve!

Notes

  • Brussels sprouts: For best results use firm, fresh sprouts. 
  • Creamy dressing: You can make the dressing in advance, cover and refrigerate overnight. 
  • For the dressing - zest the lemon first then cut and squeeze out the juice.
  • Yogurt: I used naturally low in fat creamy Skyr, but you can use reduced fat Greek yogurt or another thick yogurt.
  • Optional ingredients: chives, cilantro/fresh coriander, curry powder, cayenne pepper, cubed apple, bacon.
  • Serving: Chill for 30 minutes before serving, if possible.
  • Storing: This salad will stay crunchy for up to 4 hours (covered and refrigerated). It will be less crunchy though just as delicious the next day.
  • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 63kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 214mg | Potassium: 240mg | Fiber: 2g | Sugar: 9g | Vitamin A: 328IU | Vitamin C: 39mg | Calcium: 68mg | Iron: 1mg