Light & Lemony Brussels Sprout Slaw

I have to change my About Me section. I have said this for a while now, ever since I baked my first challah. But let me preface the changes I need to make with a little statement. If you have ever had to write an about me or a short synopsis of your entire persona, you know it is tough. So, the reason I have yet to make these adjustments is because I am lazy and it takes a little time to come up with these clever rambles I weave for you.

With that being said, know that I will make these adjustments eventually.

I need to remove or tweak the portion that says I am not a skilled baker. I think I can hold my own with my small skill set I have gleaned from blogging. The second thing I need to change is the part where I say that I hate Brussels sprouts.

This is not entirely true anymore. I may not like them cooked or caramelized or whatever fancy term you want to attach to them, but I do like them raw. In a slaw. Hey, that rhymed!

After coming across this idea in Food & Wine, I mulled it over for a while. Then I went out on a whim and bought some shredded Brussels sprouts from Trader Joe’s. After some tinkering with the flavoring, I think I really can say I love Brussels sprouts… In raw slaw form. In fact, I like this dish so much I am making it as a Thanksgiving side dish and I am also recommending you do the same!

Now, off to do some editing on that old About Me page.

Light & Lemony Brussels Sprout Slaw
Prep time

Total time


Serves: 6 – 8

  • For the Dressing:
  • ½ Cup 0% Fat Plain Greek Yogurt
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Lemon Zest
  • ¼ Cup Lemon Juice
  • ¼ Cup Fresh Chopped Chives
  • ¼ Cup Fresh Chopped Dill
  • Salt and Pepper to taste
  • For the Slaw:
  • 1 ½ Pounds Shredded Raw Brussels Sprouts
  • ⅓ Cup Raw Unsalted Sunflower Seeds

  1. In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and olive oil. Mix in the lemon zest, chives, dill, salt, and pepper.
  2. About an hour before serving, combine the shredded Brussels sprouts, sunflower seeds, and dressing in a large serving bowl. Mix well. Let sit at room temperature until ready to serve so the dressing doesn’t seize up.

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  1. allison says

    if you hate brussels cooked its b/c you have never had them pulled into there leaves and then quickly cooked in a cast iron with olive oil and garlic. It is so simple but each leaf is cooked perfectly and there are no bitter parts. I have converted my whole famliy and now they are requsted at every event

  2. says

    Okay, first of all I need to try this recipe. I’ve only tasted cooked brussels sprouts and they were nasty! Second, I just came upon your blog and absolutely Love It. The photos are beautiful and I like how your personality shines through in each post. So, basically I am a new fan and look forward to more wonderful recipes & laughs. Have a beautiful week :)

    • Stefanie says

      Thank you for your kind words Nicole! As a fellow hater of cooked Brussels sprouts, I would higly recommend trying them raw. It is just like a regular cabbage coleslaw. Have a great week!

  3. Carol Ann says

    This looks delicious and I plan on making it soon! Trader Joe’s sells the shredded brussel sprout slaw, so it makes the prep even easier.

  4. says

    First, I really love your little salt and pepper pot things. Super cute.

    Ok, now for the sprouts…………so what you’re telling me is that raw brussels sprouts aren’t bad?? You know I trust you, so don’t lead me astray here! If you swear I’ll like them, then I’ll consider giving this a try….


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