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Brussels Sprouts Slaw

This brussels sprouts slaw is filled with dried cherries, parmesan, sliced almonds and tossed in a homemade vinaigrette. Super versatile!
4.94 from 15 votes
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  • 1 pound raw brussels sprouts, stems removed and thinly sliced or shredded
  • 1 cup dried cherries, (or cranberries, figs, etc)
  • cup sliced almonds, (these can be toasted or honey roasted)
  • 1/2 cup grated parmesan cheese
  • kosher salt and pepper


  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 garlic clove, minced
  • big pinch of kosher salt and pepper
  • cup olive oil


  • Thinly slice or shred the brussels sprouts into thin strips - the smaller the pieces, the better. Think cole slaw strips!
  • Place the brussels in a bowl. Add a big pinch of salt and pepper and toss. Add in the cherries, almonds and parmesan cheese. Drizzle in half of the vinaigrette. Toss the slaw and let it sit for 15 minutes at room temperature. If you’re making it ahead of time, stick it in the fridge until you’re ready to use (along with the remaining dressing, in a separate container).
  • After 15 minutes, toss the slaw again. Taste and season with more salt and pepper (you may need it!) and drizzle on more dressing as you’d like. Serve as a salad, a side or on top of sandwiches.
  • Save any leftovers in a sealed container in the fridge. I LOVE this the next day!


  • Whisk together the lemon juice, honey, dijon, garlic, salt and pepper until combined. Whisk in the olive oil until the mixture is emulsified. This stays great in the fridge for a few days, just whisk or shake before using.

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