Brussels Sprouts Slaw

This recipe is best made a day (or several hours) ahead of time to allow the Brussels sprouts to really absorb the dressing but it can be served immediately if needed.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 85
  • Carbohydrate 7 g
  • Protein 3 g
  • Fat 5 g
  • Saturated Fat 0.5 g
  • Dietary Fiber 2 g
  • Cholesterol 0 mg
  • Sodium 165 mg

This Recipe Serves 9


6 cups water
1 lb. fresh Brussels sprouts
2 scallions, minced
¼ cup rice wine vinegar
1 Tbsp Dijon Mustard
1 Tbsp reduced sodium soy sauce
2 Tbsp Splenda
¼ cup lite mayonnaise
¼ tsp ground black pepper
½ cup slivered almonds, toasted


  1. In a large pot, bring 6 cups of water to a boil. Add Brussels sprouts and blanch in the boiling water for 1 minute. Remove from boiling water and run under cold water to stop the cooking. Dry the sprouts with a clean towel.
  2. Trim the stem on the Brussels sprouts and slice in half lengthwise. Using the slicing blade on a food processor, process the Brussels sprouts to shred them. You can also do this with the slicing side of a box grater or with a very sharp knife.
  3. In a medium bowl, whisk together scallions, vinegar, mustard, soy sauce, Splenda, mayonnaise and black pepper.
  4. Add the shredded Brussels sprouts and toasted almonds to the dressing and mix well.

Seasonal Summer Meals

Take advantage of the many fruits and vegetables that are in season now. See how easy it is to fit them into your daily meal plan!

See Meal Plan

Browse All of Our Recipes

See all of our featured recipes from this month and past months.