Brussel Sprouts Lime Slaw

Brussel Sprouts Slaw
Brussel sprouts, which look like mini cabbages taste great when roasted in an oven.  That's one way we relish this veggie.  Let me tell you about another way, a coleslaw.  Generally, coleslaw is made with shredded raw cabbage and a mayonnaise dressing.  I prefer cooking the brussel sprouts and a lighter green lime vinaigrette.  Hope you all like it too.

Brussel Sprouts - 1 pound
Red Onions (thinly sliced) - about 1/2 cup
Lime Zest - 1 tsp
Lime Juice - 3 tbsp
Olive Oil - 1 1/2 tbsp
Spicy Brown Mustard - 1 tbsp
Black Pepper Powder - 1/2 tsp
Black Olives - 4

How to make Green Lime Brussel Sprouts Slaw:
  • Blanch the Brussel Sprouts: Wash the brussel sprouts well.  Discard the woody hard parts of the brussel sprouts. 
  • Set aside a bowl of ice water to add the cooked brussel sprouts.
Brussel Sprouts
  • Heat 6 - 8 cups water in a big pot.  Bring it to a boil.  Add salt and brussel sprouts.  Cook for 2 - 3 minutes.  Using a slotted spoon, add the cooked sprouts to the bowl of ice cold water.  This will stop further cooking of the sprouts.
  • Drain all the water and place the sprouts in a strainer for 15 - 20 minutes.  Thinly slice the brussel sprouts.
  • Blanching is optional.  You can use raw brussel sprouts too.  The slaw will turn out more crunchy with the raw ones.
  • Prepare the Vinaigrette/Dressing: In a big mixing bowl, add lime zest, lime juice, olive oil, spicy brown mustard, fresh ground black pepper and salt.  Whisk it well.
  • You can also add few drops of honey for a slight sweetness.
  • Now add brussel sprouts and onions.  Toss them well and refrigerate it for about 30 minutes.  Garnish with sliced olives and serve.


  1. Delicious and healthy looking meal. Salad looks so inviting.

  2. Truly fantastic slaw, sometimes i break my head to make foods with brussel sprouts.


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