A winter take on coleslaw that uses raw Brussels sprouts, oranges, and pecans.
We’re talking about Brussels Sprouts here on TheCookful right now. While I love roasting them, today we’re going a bit crazy and not even bothering to cook them.
Can You Eat Brussels Sprouts Raw?
Yes, it’s true. You can eat raw Brussels sprouts. Now, you wouldn’t want to stick a whole one in your mouth and munch away though. Brussels sprouts are a cruciferous vegetable a lot like mini cabbages and I sure as heck don’t want to eat cabbage like an apple. They can taste a bit on the bitter side.
So what do you do? You shred it finely and toss it with a vinaigrette to make a version of coleslaw. And that’s exactly what we’ve done here.
How To Shred Brussels Sprouts
To shred the sprouts we used a mandolin. We tried a box grater and it didn’t do a great job. If you don’t have a mandolin, get out a sharp knife and slice as finely as you can.
But wait, if you don’t have a mandolin, we highly recommend this Hand-Held Mandolin Slicer from OXO. It’s not a full-on big mandolin machine. It’s a compact, easy to use, inexpensive tool to have on hand for those times when you need a lot of thin slicing.
Making Brussels Sprouts Slaw
A bit about the flavors in the Brussels Sprouts Slaw. The shaved raw sprouts have an unexpectedly delicate flavor. We kept the dressing really simple so that it would shine through.
The dressing is just lemon juice, orange juice, olive oil, salt, and pepper. Nuts go very very well with Brussels sprouts so we added pecans. And for more citrus and to really tie in the wintry feel of this recipe, we added navel orange segments. Chopped mandarins or clementines work too.
So you shred your Brussels, zest and segment your oranges, and mix up the simple dressing. Mix it all up along with the pecans and your raw Brussels sprout salad is ready to enjoy.Print
- 16 oz. Brussels sprouts
- 3/4 cup pecan halves, toasted and crushed
- 2 oranges
- 3 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- Shred Brussels sprouts thinly on mandolin (we used the #2 setting on this OXO slicer).
- Zest one orange and segment both oranges, squeezing the juice from the remaining center of the orange into a large bowl. Add the orange pieces and zest to the Brussels sprouts.
- To the bowl of orange juice add salt, olive oil, lemon juice and pepper. Whisk to combine. Add Brussels sprouts mixture and pecans. Toss gently to coat and serve.
This post originally appeared in November 2015 and was revised and republished in October 2022.