Brussels sprout slaw

This Brussels sprout slaw is made with just a handful of ingredients but is wonderfully bright thanks to the lime and cilantro. It's perfect in tacos and bowls, adding great flavor and crunch, or as a side to much more.

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Growing up, I'll be honest, Brussels sprouts were not a favorite. And before you think well many kids don't like a lot of vegetables, that wasn't me. On the whole I ate pretty much anything, and happily. But, things have changed once I discovered it was more about the cooking than the vegetable itself.

Apparently I was far from alone, as the typical way to cook Brussels sprouts in the UK for a long time was boiling, and often too long. Thankfully, things have changed and many, like I, have given them a second chance and been pleasantly surprised. Roasted, sautéed, made into Brussels sprout soup, or raw as here, they can be really pretty delicious.

Where are Brussels sprouts from?

Brussels sprouts are originally from the Mediterranean region and belong to the Brassica oleracea family. This is the same family as cabbage, kale, cauliflower and broccoli. They were first widely cultivated in the 13th century in the Flanders region, now in Belgium, not too far from Brussels, hence the name.

While they may look like baby cabbages, they're that bit different, and a big part of that is how they grow. While cabbages and cauliflower grow right on the ground, the part you eat in Brussels sprouts grow on the side of a tall stem - you'll get multiple sprouts on each stem.

Flavor-wise, they are a little more bitter and earthier than cabbage, a bit closer to kale. Eaten raw, they're firmer and take a bit more chewing, but that also means they don't really wilt.

Ingredients for this simple slaw

Slaw, short for coleslaw, comes from the Dutch "koolsla" meaning cabbage salad. And while shredded raw cabbage is the most typical base ingredient, this variation is another great one to try.

• Brussels sprouts - these are the main ingredient and in effect replace the cabbage. You use them raw and slice them very thinly - they're a little firmer than cabbage so this helps them be easier to eat.
• Scallions/spring onions - a little allium helps add to the flavor, but I've used scallion/spring onion here since they are milder and work better flavor-wise with the other ingredients.
• Cilantro/coriander - this gives a lovely bright freshness to the slaw.

For the dressing, many coleslaws use a creamy mayonnaise-based dressing, but Brussels sprouts work better with something a bit more punchy, and more of a vinaigrette. Given the cilantro, I've gone with a honey-lime vinaigrette, broadly the same as I used in my mango jicama slaw.

One of the things I really like using Brussels sprouts rather than cabbage in a slaw like this is that it's really easy to make just a small amount, if that's all you need - perfect if you're a smaller group.

Serving ideas

Given the cilantro and lime flavors here, this pairs well with Mexican flavors and makes a great option to top tacos (I use it in my sweet potato tacos but it would be great with others). You could also use it to make a Mexican-inspired bowl - say for example some carne asada, rice, elote-style corn and black bean salad and this slaw and you'd have a really tasty meal.

But, it's also so simple and fresh that it works well with other things, too. It would be great as part of a potluck spread, alongside grilled meats and sausages, as well as with other sides and salads.

Adaptation options

While I love the simplicity of this, you can vary it in a few ways. For example, add in some protein, like grilled chicken, to make it more of a meal salad in itself. Alternatively, you could completely change things up to pair with different flavors.

If you want to try something other than lime and cilantro, then I'd suggest maybe the maple vinaigrette in my beet apple salad or a classic French vinaigrette. Swap out the cilantro for eg dried cranberries or cherries, and things like pepitas, pecans or toasted slivered almonds. You could also add in some sliced or julienned apple, too. It would make a great harvest-style salad.

Whether you keep it simple as written or make adaptations, this Brussels sprout slaw has a lovely robust texture, fresh flavors, with an earthy undertone. Adaptable and easy, it's a great way to change things up.

Try these other easy side salads/slaws:

• German carrot apple salad (simple, fresh and with a lovely touch of sweet)
• Black bean sweet potato salad (a simple mix, which would also pair with this as it's similarly bright with lime and cilantro)
• Apple celeriac salad (lots of crunch and fall flavors, with richness from bacon)
• Plus get ore side dishes in the archives.

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