Brussels Sprouts Slaw

A member of the Cabbage family, Brussels sprouts are a delicious alternative ingredient when making traditional slaw salads. Horseradish adds a refreshing bite to this side dish.

By / Photography By Lexi Mire | November 10, 2016


For the Dressing: Whisk together mayonnaise, horseradish, mustard and vinegar until emulsified. Season to taste.

For the Slaw: Thinly slice Brussels sprouts. Peel and shred carrots using box grater or a very sharp chef’s knife. Remove corn from cobs. Mix all vegetables together with the dressing in a large bowl. Refrigerate until serving time.



Leaves We Love to Eat

Expand your greens horizon by cooking the under-appreciated leaves of many common veggies. Added bonus? Cooking them helps reduce food waste in the kitchen.


Slaw Dressing
  • 1/2 cup mayonnaise
  • 1 tablespoon horseradish
  • 1 tablespoon Dijon mustard
  • 1/4 cup apple cider vinegar
  • Salt, pepper and sugar, to taste
  • 1 pound Brussels sprouts, cleaned and washed
  • 1/2 pound carrots
  • 1/4 pound radishes, sliced thin
  • 1 small red onion, julienned
  • 4 ears sweet corn (husked)
Build your own subscription bundle.
Pick 3 regions for $60