Brussel Sprouts Slaw

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You’d think I’d learn by now to write things down. Last week we had a surplus of Brussel sprouts (we bought a huge bag from Costco that I didn’t want to go to waste) and some pickled carrots sitting in the fridge, so I decided to make a slaw.  I made a vinaigrette with “a little bit of this and a little bit of that” as my dad would say and topped it with pistachios.  I made it as a quick side to our pork chops for dinner.  Derek took one bite and said, “This slaw is amazing!  Where did you find the recipe?”.  Ummmmm, I sort of just made it up was my response and he asked if it was going on the blog.  Honestly, I hadn’t even considered it.  By now I should know better, though.  Have you ever noticed that the stuff you make without thinking usually ends up being the best? I’m not sure why that is.  But I do know I will start writing these things down. Luckily, I was able to re-create the slaw and am excited to share it with you!

Let’s get to it!

Start by putting the sliced Brussel sprouts and pickled carrots in a medium sized bowl.  I used this recipe to pickle my carrots but use whatever you’re comfortable with.  Just make sure the flavors are a little sweet and tart.

Now you’ll make the dressing. Pour the oil, apple cider vinegar, dijon mustard, and agave syrup into a small bowl or jar.

Add the salt and mix it together or shake the jar until everything is combined.

Now pour the dressing over the sprouts and carrots and toss until everything is coated.

Top with the pistachios and enjoy. The slaw will last two days in the fridge.

This slaw is crunchy and slightly tart from the pickled carrots.  The Brussel sprouts bring their own unique flavor that I really enjoy.  It makes a great side you can make ahead or as a light lunch.


Brussel Sprouts Slaw
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  • 1 pound Brussel sprouts, thinly sliced
  • 1/2 pickled carrots, cut into strips
  • 1/4 cup sunflower oil
  • 1/4 cup apple cider vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon agave syrup
  • pinch of salt
  • 1 cup shelled and salted pistachios


  1. Putt Brussel sprouts and pickled carrots in a medium bowl.  
  2. Combine oil, apple cider vinegar, dijon mustard, agave syrup, and salt in a jar.  Shake until combined.
  3. Pour dressing over sprouts and carrots and toss until everything is coated.  
  4. Top with the pistachios and enjoy. 



1343 cal


111 g


62 g


43 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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1 Comment

  1. I’m so in love with Brussels sprouts lately! This looks delicious!

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