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Brussels Sprouts Coleslaw

Brussels Sprouts Slaw

Pretty enough for a holiday table, Brussels Sprouts Slaw is a festive twist on a classic side.

Servings 8


  • 1 stalk or bag brussels sprouts
  • 1 cup jicama root peeled and shredded
  • 1 pomegranate seeded
  • 1/3 cup slivered almonds
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 2 tsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper


  1. Wash the brussels sprouts well and remove the stem ends. Pulse the brussels sprouts in a food processor until shredded. Depending on the size of your food processor you might have to do this in batches. Transfer to a large bowl.

  2. Remove the jicama skin with a sharp knife. Shred a piece to yield one cup. 

  3. Toss together the brussels sprouts, jicama, pomegranate seeds and almonds.

  4. In a separate bowl or measuring cup, whisk together the mayonnaise, vinegar, maple syrup, lemon juice, salt and pepper. 

  5. Pour the dressing over the slaw mixture and toss well to combine.

  6. Refrigerate until ready to serve.