Brussel Sprout Coleslaw

Brussel Sprout Coleslaw

Healthy crunchy and tangy coleslaw using finely shredded fresh Brussel Sprouts with sweet peppers, red onions and carrots. This coleslaw has a vinaigrette based dressing made with cider vinegar, canola oil, herbs, spices and balanced with honey.

Adding extra shredded carrots and sweet peppers to mixture.
Adding extra shredded carrots and sweet peppers to mixture.

The biggest hurdle working with Brussels Sprouts raw is the bitterness of the aftertaste. It’s similar bitterness to arugula and  radicchio, for some individuals this is welcome flavor profile, but for majority it’s just too bitter. So goal is to remove some of bitter notes and add some more sweeter cabbage to achieve balance. Also adding more sweet vegetables like mini sweet peppers and carrots can balance bitterness.

Vinaigrette Coleslaw Dressing

Making a vinaigrette dressing light needs balanced oil to vinegar ratio, the classic is 3 parts oil to 1 part vinegar this has way too many fats in dressing. Using the proper ingredients with oil and vinegar a 1 to 1 ratio of oil and vinegar can be used. Using the right emulsifier to bind oil and vinegar helps, a sweet fruit purée works wonders.  I am thinking  Crushed pineapple blended into purée, then adding oil and vinegar. Because vinegar is so acidic and cutting the oil down drastically extra sweetness is the answer to achieve right balance. Honey is one very best sweetner, because of levels of sweetness it brings to the palette.

Boosting the flavor with spices is final step in making the right vinaigrette coleslaw dressing. The key to success is matching right spices, because of amount of bitterness in the Brussels Sprouts keeping more less intense strong spices like dill weed, celery seeds and smaller amounts mustard, these spices and herbs are very common in coleslaw dressing. The last seasoning adjustment is to add in the right amount of salt, pepper and sugar.

Right accompaniment

Plated Air Fryer Potato Crusted Fish Filets with Baked Tomatoes and Asparagus
Plated Air Fryer Potato Crusted Fish Filets with Baked Tomatoes and Asparagus

Choosing the right foods to go with Brussels Sprouts Coleslaw leads to many creative possibilities, first thought is  pairing with fish, pork or poultry dishes. First pairing is with Air Fryer Potato Crusted Fish this be a perfect match with mild fish with more vibrant slaw. Let your thoughts go wild and venturesome, it’s time to be creative and enjoy fruits of your endeavors.  Bon appétit.

 

Brussel Sprout Coleslaw
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This healthy coleslaw has finely shredded Brussel spouts along with sweet pepper, shaved red onions, carrots with a vinaigrette based dressing sweetened with honey.
Servings Prep Time
8 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
8 servings 15 minutes
Passive Time
2 hours
Brussel Sprout Coleslaw
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This healthy coleslaw has finely shredded Brussel spouts along with sweet pepper, shaved red onions, carrots with a vinaigrette based dressing sweetened with honey.
Servings Prep Time
8 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
8 servings 15 minutes
Passive Time
2 hours
Ingredients
Brussel Sprouts Slaw Mix
Vinaigrette Dressing
Servings: servings
Units:
Instructions
Brussel Sprout Mixture
  1. Trim the fresh Brussel Sprouts stem end off and remove outer leaves. Remove the stem and seeds from sweet mini peppers and some of excess membrane. Cut the ends off the red onions and remove outer skins of the onions. Rinse off all the trimmed up vegetable with cold water draining excess water off in colander or strainer.
  2. Set up food processor with slicing blade at 2 mm setting or width. This should be fairly thin slicing blade if you have pre set blades.
  3. Filling the processor tube with Brussel Sprouts, pushing down on tamper tube with even pressure should result in nicely thin slices. Remove slicer blade for next step.
  4. Place the coarse shredding blade on the processor.
  5. Fill the narrow feeding tube of processor with peppers and shred, then carrots, and red onions. Note make sure smaller feed tube is packed full of vegetables this will shred the vegetables better. Remove the lid a pick out vegetables that didn't shred properly. Now all the Brussels sprout mixture is together.
    Adding extra shredded carrots and sweet peppers to mixture.
Vinaigrette Coleslaw Dressing
  1. Gather the mise en place ingredients to make the Vinaigrette Coleslaw Dressing. The ingredients are canola oil, cider vinegar, honey, kosher salt, celery seed, black pepper, dill weed, mustard and peaches.
  2. Measure all the ingredients so they are ready to be mixed together quickly.
  3. Place the peaches into the food processor, that is fitted with knife blade and process the peaches into a puree.
  4. Put all the vinaigrette coleslaw ingredients into a mixing bowl.
  5. Whisk all the ingredients with wire whisk vigorously until a good emulsion is formed.
  6. Place the Brussels sprouts slaw mixture into mixing bowl and pour the vinaigrette emulsion over coleslaw mixture. Stirring well with spatula until Brussels sprout coleslaw is well coated. Adjust seasoning with kosher salt, pepper and sugar or honey as needed.
  7. Place Brussels sprout coleslaw in bowl for serving. Note this will keep well for up to a full week in the refrigerator.
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ChefDave

Retired Chef Instructor teaching 32 years of culinary arts. Blogging on creative foods by Chef Dave, featuring hot and spicy, chocolate, baking and Weight Watcher Smart Point friendly foods. Vegetable gardening, photography, and creative cooking is my passion.

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