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Brussels Sprout Slaw


Brussels sprouts are a classic at Thanksgiving; they have great texture when used raw in a slaw.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, November 2012


  • 1 tablespoon grainy mustard
  • 3 tablespoons white-wine vinegar
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 pound brussels sprouts, trimmed and shredded
  • 1 small head radicchio, cored and thinly sliced
  • 1/2 cup chopped fresh chives
  • 1/4 cup toasted sunflower seeds


  1. In a large bowl, whisk together mustard, vinegar, honey, and oil. Season with salt and pepper. Add brussels sprouts, radicchio, chives, and sunflower seeds and toss to combine.

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