20-Minute Creamy Vegan Brussels Sprout Coleslaw (with Maple Mustard Vinaigrette) | picklesnhoney.com #brusselssprouts #coleslaw #vegan #glutenfree #side #recipe

Creamy Vegan Brussels Sprout Coleslaw

20-Minute Creamy Vegan Brussels Sprout Coleslaw (with Maple Mustard Vinaigrette) | picklesnhoney.com #brusselssprouts #coleslaw #vegan #glutenfree #side #recipe

There’s a lot to love about coleslaw: it’s creamy, crunchy and so perfect as a no-fuss summer side. But most coleslaw is drowning in heavy mayonnaise, which is the exact opposite of what we actually want to be eating when it’s hot outside.

Today I’m sharing a lighter-but-still-creamy twist on the classic recipe, with shaved brussels sprouts instead of cabbage, chopped fresh parsley, sliced apple, and almonds for extra crunch. The dressing is a 5-ingredient maple mustard vinaigrette that’s quickly become a favorite for Aaron and me (think: honey mustard vibes).

20-Minute Creamy Vegan Brussels Sprout Coleslaw (with Maple Mustard Vinaigrette) | picklesnhoney.com #brusselssprouts #coleslaw #vegan #glutenfree #side #recipe

This vegan coleslaw comes together in about 20 minutes, and you can easily bulk it up with some chickpeas (or other beans) if you’d like to serve it as more of a main meal. Yet another way to enjoy brussels sprouts, and I promise—you won’t miss the mayo one bit!

20-Minute Creamy Vegan Brussels Sprout Coleslaw (with Maple Mustard Vinaigrette) | picklesnhoney.com #brusselssprouts #coleslaw #vegan #glutenfree #side #recipe

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Creamy Vegan Brussels Sprout Coleslaw

20-Minute Creamy Vegan Brussels Sprout Coleslaw (with Maple Mustard Vinaigrette) | picklesnhoney.com #brusselssprouts #coleslaw #vegan #glutenfree #side #recipe

Creamy Vegan Brussels Sprout Coleslaw

Gluten Free, Vegan,

Serves: 2-3 as a main, 4-6 as a side


Prep Time: 20 minutes

This 20 minute brussels sprouts coleslaw is simple, fresh, and totally crave-worthy all year-round. It's served with a 5-ingredient creamy maple mustard vinaigrette that reminds me of really good honey mustard. I love it both as a side or a main meal. Pro tip: add chickpeas for extra protein!

20-Minute Creamy Vegan Brussels Sprout Coleslaw (with Maple Mustard Vinaigrette) | picklesnhoney.com #brusselssprouts #coleslaw #vegan #glutenfree #side #recipe

Creamy Vegan Brussels Sprout Coleslaw

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Ingredients

For the vinaigrette:

  • 1/4 cup raw cashews
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons water
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • sea salt and pepper, to taste

For the coleslaw:

  • 1 pound brussels sprouts, trimmed and shredded
  • 1 small bunch parsley, chopped
  • 1 apple, cored and sliced thin
  • 1/2 cup sliced almonds
  • zest and juice from 1 small lemon

Cuisine: Gluten Free, Vegan Servings: 2-3 as a main, 4-6 as a side

Prep Time: 20 minutes

This 20 minute brussels sprouts coleslaw is simple, fresh, and totally crave-worthy all year-round. It's served with a 5-ingredient creamy maple mustard vinaigrette that reminds me of really good honey mustard. I love it both as a side or a main meal. Pro tip: add chickpeas for extra protein!

Instructions

  • Make the vinaigrette: In a high speed blender, blend all of the ingredients until very smooth. Season with salt and pepper to taste.
  • Make the coleslaw: Add the brussels sprouts, parsley, apple, and almonds to a large serving bowl. Add the lemon juice and zest and toss to coat (the lemon juice will prevent the apple from browning). Pour the vinaigrette over top and fold to evenly coat. Season with salt and pepper to taste.

Notes [2]

I recommend using a high speed blender, such as a Vitamix, to make the dressing.

You can buy shredded brussels sprouts at a lot of grocery stores, or use the shredding attachment on your food processor (this is so much faster than thinly slicing by hand!).

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Hannah says

    I love this! I’ve been shredding brussels sprouts for salad lately and this will be a great way to change things up. Thanks Amanda! Your blog is a real life-saver for me in terms of keeping my meals interesting. 🙂

    1. So sweet, Hannah! Your comment totally brightened my morning. <3

  2. Alexa says

    Yes to 20 minute meals! I’m going to make this for dinner and add chickpeas to it!

    1. Yeah! Hope you enjoy!

  3. Christine says

    My daughter is allergic to cashews/dairy. Is there anything I can substitute for the cashews in the dressing?

    Btw Go Mustangs. 🙂

    1. Hey Christine! Are you a fellow Medway alum?! 🙂

      Instead of cashews, I think you could try tahini or maybe even hemp seeds (those are soft enough that they should blend smoothly)? Tahini will be creamier, so that’s probably where I’d start if you/your daughter like the flavor. I also think almond butter or even sunflower seed butter if it’s the unsweetened kind could work well. Hope this helps!

      1. Christine says

        Yes! Christine Copher I graduated the year below you. We love making your corn muffins and are excited to try more items. 🙂

      2. Wow, what a small world! That makes me super happy that your family is enjoying my recipes. Thank you so much for taking the time to comment! 🙂

      3. Christine says

        I made it with tahini and it was delicious! Thank you!

  4. Mary says

    I made this for dinner last night with navy beans and blackberries and skipped the apple because we were out. I also used the pre-shredded brussels sprouts from Trader Joe’s to save time and not dirty my food processor. We loved it, especially the dressing! I doubled the dressing for other salads this week. 🙂

    1. I love those prepped veggies from TJ’s! Navy beans and blackberries sound great, and even more seasonally on-point. 🙂

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