Why You’ll Love This Brussels Sprouts Slaw Cups

• A Textural Masterpiece. The combination of the finely shredded, crunchy Brussels sprouts, the creamy dressing, and the cool, crisp lettuce cup is honestly so satisfying. Every single bite has this fantastic mix of textures that keeps you coming back for more.
• Surprisingly Make-Ahead Friendly. Unlike a delicate green salad that wilts in minutes, this slaw actually benefits from a little rest. The dressing gently softens the shredded sprouts just enough, making it the perfect candidate for prepping a few hours—or even a day—ahead.
• Endlessly Customizable. This is really a template for creativity. You can add toasted nuts for extra crunch, dried cranberries for a sweet pop, or even some crumbled bacon if you’re feeling indulgent. It’s your slaw—make it your own!
• Visually Stunning. The bright green slaw piled high in delicate, pale green lettuce cups is just a beautiful thing to behold. It looks like you put in a ton of effort, but we’ll keep our little secret about how simple it truly is.

Ingredients & Tools

• 1 lb fresh Brussels sprouts, ends trimmed
• 1/2 cup mayonnaise (a good, full-fat one works best for creaminess)
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey or maple syrup
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly cracked black pepper
• 1/3 cup finely chopped red onion
• 12-16 small, cup-shaped lettuce leaves (Butter lettuce or Little Gem work perfectly)
• 2 tbsp chopped fresh parsley or chives (optional, for garnish)

Tools: A sharp chef’s knife, a large mixing bowl, a smaller bowl for the dressing, a whisk, and a mandoline (highly recommended for shredding, but a knife works too!).

The quality of your mayonnaise and mustard really makes a difference here—they’re the backbone of the dressing. And using fresh, firm Brussels sprouts is non-negotiable for that signature crunch.

Serves: 4 (as a side) | Prep Time: 25 minutes | Cook Time: 0 minutes | Total Time: 25 minutes (plus optional chilling time)

Before You Start: Tips & Ingredient Notes

• Choosing Your Sprouts. Look for bright green, firm sprouts that feel heavy for their size. Avoid any that are yellowing or have loose leaves. Smaller sprouts tend to be sweeter and less bitter, which is ideal for eating raw.
• The Mandoline Advantage. I know, it can be a scary tool! But using a mandoline (with the guard, please!) is the absolute fastest way to get beautifully thin, uniform shreds. If you’re using a knife, just take your time and slice as thinly as possible.
• Don’t Skip the Red Onion Soak. If you’re sensitive to the sharp bite of raw onion, a quick soak in ice water for 5-10 minutes after chopping will mellow it out significantly. It’s a tiny step with a big payoff.
• Lettuce Cup Selection. You want leaves that are pliable but sturdy enough to hold the slaw without tearing. Butter lettuce is my top choice—its cups are naturally formed and have a lovely, mild sweetness.

How to Make Brussels Sprouts Slaw Cups

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, citrusy flavors of the chicken pair beautifully with the tangy slaw, making for a complete and balanced meal.
• Creamy Tomato Soup — Serve these slaw cups on the side for a delightful contrast between the cool, crunchy slaw and the warm, smooth soup.
• Quiche Lorraine — The richness of the quiche is perfectly cut by the sharp, refreshing quality of the slaw, creating a fantastic brunch or lunch combination.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous and citrus notes in this wine are a match made in heaven for the vinegar-based dressing and the green flavors of the sprouts.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, making each one taste as vibrant as the first.
• A Light Pale Ale — The slight bitterness of a good pale ale can stand up to the strong flavors in the slaw without overwhelming them.

Something Sweet

• Lemon Bars — The tart and sweet finish of a classic lemon bar continues the citrus theme and feels incredibly refreshing after the savory slaw.
• Simple Shortbread Cookies — Sometimes you just need a simple, buttery cookie to round out a meal. Their simplicity is the perfect counterpoint to the complex slaw.
• Mixed Berry Parfaits — Layers of yogurt, granola, and fresh berries offer a light, healthy, and visually appealing dessert that doesn’t feel too heavy.

Top Mistakes to Avoid

• Mistake: Slicing the Sprouts Too Thick. If your slices are too chunky, the slaw will be difficult to eat and the dressing won’t coat properly, leaving you with a harsh, overly raw taste. Thin shreds are essential for the right texture.
• Mistake: Drowning the Slaw in Dressing. It’s tempting to pour it all in at once, but you can always add more—you can’t take it out. Start with most of the dressing, toss, let it rest, and then decide if it needs the rest. A soggy slaw is a sad slaw.
• Mistake: Assembling the Cups Too Far in Advance. While the slaw itself can be made ahead, assembling the cups more than 30 minutes before serving will cause the lettuce to wilt and become soggy. Always assemble just before you’re ready to eat.
• Mistake: Skipping the Taste Test. Raw Brussels sprouts can vary in bitterness. Tasting your dressing and then the finished slaw after it rests is crucial for balancing the flavors with more salt, acid, or sweetness.

Expert Tips

• Tip: Massage Your Sprouts. After you’ve tossed the slaw with the dressing, get in there with clean hands and gently massage the mixture for a minute. This helps to further soften the sprouts and ensures every shred is perfectly coated.
• Tip: Add a Nutty Crunch. Toasted sliced almonds, pecans, or even sunflower seeds add an incredible layer of flavor and texture. Toast them in a dry pan until fragrant and let them cool completely before stirring in.
• Tip: Grate a Hard Cheese. A fine grating of a salty, hard cheese like Pecorino Romano or Parmesan over the top of the assembled cups just before serving adds a wonderful savory, umami depth.
• Tip: Make it a Meal. Turn this into a main course by adding a protein directly into the slaw. Shredded rotisserie chicken, chickpeas, or even flaked smoked trout are all fantastic options.

FAQs

Can I make this slaw ahead of time?
Absolutely, and I highly recommend it! The slaw itself (without being assembled in the cups) can be stored in an airtight container in the refrigerator for up to 2 days. In fact, it often tastes even better on the second day as the flavors have more time to meld. Just give it a good stir before serving and you might find it needs a tiny splash of vinegar to wake it up.

My slaw seems a bit bitter. What can I do?
This can happen, especially with larger sprouts. First, make sure you’ve added enough salt—it’s amazing how salt can counteract bitterness. Secondly, a little extra sweetness can help balance it out. Try stirring in an additional half teaspoon of honey or maple syrup. Finally, the resting period is crucial; the vinegar in the dressing helps mellow the bitter compounds over time.

What’s the best way to shred Brussels sprouts without a mandoline?
A sharp chef’s knife is your best friend here. First, slice a thin piece off the stem end to create a flat base. This will stabilize the sprout on your cutting board. Then, using a very sharp knife, slice them as thinly as possible from top to bottom. You can also use the shredding disk on a food processor for super speed, but be careful not to over-process it into a mush.

Can I use a different type of lettuce?
Of course! While Butter lettuce is ideal for its cup-like shape and delicate texture, you can use what you have. Romaine lettuce hearts, with their sturdy, scoop-shaped leaves, work well. Even large, tender kale leaves can be used, though you might want to give them a very quick massage with a drop of oil to soften them first.

Is there a dairy-free alternative to mayonnaise?
Yes, there are a couple of great options. A vegan mayonnaise will work perfectly as a one-to-one substitute. Alternatively, you can make a vinaigrette-based slaw by using a base of olive oil and lemon juice instead of the mayo. It will be less creamy but still incredibly flavorful and bright.