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Brussels Sprouts Slaw

Brussels Sprouts Slaw

This simple, but flavorful Brussels Sprouts Slaw will be the hit of your summer picnics. Serve it as a salad, over street tacos, or even on a BBQ sandwich!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 80kcal


  • 2 cups Brussels Sprouts washed and patted dry
  • ¼ cup leek slices or green onions if leeks aren't available
  • ¼ cup red bell pepper sliced
  • 1 jalapeño stem and seeds removed, chopped*
  • ¼ cup cilantro leaves chopped
  • 2 tablespoons lime juice
  • 1 tablespoons agave nectar
  • 1 tablespoons sesame seed oil
  • 2-3 tablespoons dairy-free mayonnaise
  • Sesame seeds to serve over finished slaw


  • Roughly chop the Brussels Sprouts and add them to a food processor along with the leeks, red bell pepper slices, jalapeño slices, and cilantro. Pulse until the ingredients are shredded into small pieces, the size you would see in a typical cole slaw.
  • Add the lime juice, agave nectar, sesame seed oil and mayo and pulse again for just a second or two until the ingredients are combined.
  • Place in a lidded serving container and refrigerate before serving. Top with sesame seeds to serve.


* Wear gloves or be sure to wash your hands after handling raw jalapeños. Removing the seeds will take a lot of the kick out of the jalapeño, but you can also lightly sauté the jalapeño slices before adding them to the slaw.


Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Sodium: 35mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 37.8mg | Calcium: 14mg | Iron: 0.5mg