I like a good homemade coleslaw. It goes with a lot, and it’s nice and healthy if you use Greek yogurt instead of mayo like I do. I did something else a bit differently when making this Greek yogurt coleslaw – used brussels sprouts!
I think this might be my second brussels sprouts recipe in a month – and I apologize not.
Just after Christmas, I roasted them to a beautiful caramelized deliciousness and threw them into this creamy turkey, bacon and brussels sprouts linguine. But for this recipe I actually kept them raw.
Now I can see you beginning to turn your nose up, but think about it: brussels sprouts are just tiny cabbages, and raw cabbage is… well, what you put in coleslaw, of course.
To be totally totally honest with you, this healthy brussels sprouts Greek yoghurt coleslaw came about because I wanted to make something for the blog but it was snowing outside so I really didn’t want to make a special trip to the shops.
I had some leftover brussels in the fridge, a lonely carrot, an apple, Greek yogurt (which I always have to feed my serious addiction that still hasn’t gone away since I moved from Greece ;-)), a bit of parmesan and some mixed nuts. A-ha – coleslaw!
I’ve made my own coleslaw a few times, sometimes with success, sometimes not so much. And I’m not just saying it (tee hee), but this was definitely my best attempt. I’m not going to lie – if it was healthier I’d choose to use mayo rather than the Greek yogurt, but by adding cider vinegar, mustard and lemon juice the whole thing becomes so tasty that you really don’t miss the mayonnaise.
This brussels sprouts Greek yogurt coleslaw certainly didn’t taste healthy, but there’s really nothing ‘bad’ in it at all. We smothered it all over our pulled pork burgers last night (yum) and today I took the leftovers to work and enjoyed them with some sourdough toast (also yum).
So why use brussels sprouts and not just ordinary cabbage? Well, to be honest you could use cabbage instead if you wanted to. It wouldn’t really make much difference. On the other hand I really enjoyed the texture of the delicate shreds of ‘brussel’ in the coleslaw.
This is what we ate our coleslaw with… pulled pork burgers! Mmmm!
I finely sliced my brussels sprouts by hand, which was fine, but it did take me a few minutes. A mandolin would be much faster, so go ahead and use a mandolin if you have one (I always worry I’d slice my fingers off if I tried to use one of those, but I’m sure you’re more careful than I am!).
Brussels sprouts Greek yogurt coleslaw
Ingredients
- 12 ounces brussels sprouts prepared* and sliced thinly
- 1 carrot grated
- 1 apple grated
- 3 tablespoons grated parmesan cheese
- 1 handful fresh chopped herbs e.g. dill parsley, mint
- 1 to 2 handfuls mixed nuts chopped*
- 2/3 cup Greek yoghurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 tablespoons apple cider vinegar
- a couple of big squeezes lemon juice
- black pepper
Instructions
-
Combine all the dry ingredients, then add the wet ingredients and mix really well. Add black pepper to taste and mix again.
Recipe Notes
*To prepare my brussels, I slice the very end off (where it was attached to the stalk), peel off any grubby outside leaves and wash.
*I chopped 2 small-ish handfuls of mixed salted nuts in my mini food processor.
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Marissa | Pinch and Swirl says
22 Jan 16 at 12:34 amDon’t you love it when not wanting to go to the grocery store ends up in a delicious dish that you never would have tried? I love Brussels sprouts, coleslaw and yogurt, so you see where I’m going with this… 🙂
Helen says
22 Jan 16 at 2:14 pmHi Marissa! Yes, I was amazed that I managed to scrape together the ingredients for this. Hope you give a similar coleslaw a go some time!
Dannii @ Hungry Healthy Happy says
22 Jan 16 at 12:31 pmWhat an amazing idea. I love sprouts, but I never would have thought to use them like this. I am sharing on Twitter!
Helen says
22 Jan 16 at 2:13 pmHi Dannii! Thank you so much for sharing this! It’s a simple idea, I guess, but it really works 🙂
Cheri says
23 Jan 16 at 2:53 amHi Helen, you are such an clever cook, my husband is such a Brussels sprout fan, will have to make this for him. Take care.
Helen says
24 Jan 16 at 9:07 pmAw, thank you, Cheri (blush blush). What I love about this is that it tastes naughty with all that yoghurt in it, but it’s actually really healthy!
Eva says
23 Jan 16 at 5:09 pmJ’aime beaucoup ta recette Helen, on peut l’utiliser de plein manières! J’aimerais me faire une sandwich avec! Bon weekend 😉
Helen says
24 Jan 16 at 9:06 pmMerci, Eva! C’est vrai – C’est parfait pour un sandwich!
Kathleen | Hapa Nom Nom says
23 Jan 16 at 8:29 pmHomemade coleslaw is the ONLY way to go! I’m loving your use of Greek yogurt en lieu of all of that mayo and your addition of parm is really interesting – it sounds amazing!
Helen says
24 Jan 16 at 9:05 pmThanks, Kathleen! The parm along with the apple really adds an ‘umami’ quality to this!
[email protected] says
24 Jan 16 at 3:43 pmI was a brussels hater as a child and I am a huge lover of them as an adult. I love the idea of using them in a slaw with sweetness from the apple and carrot. Great recipe.
Helen says
24 Jan 16 at 8:58 pmThanks, Janette! Glad you like the sound of this. There is indeed a great combination of flavours in it 🙂
mira says
25 Jan 16 at 4:02 pmPerfect! I’ll take it with the pulled pork burger! I’ve been brussels sprouts lover for a while and will definitely try this coleslaw!
Helen says
27 Jan 16 at 6:30 pmHello Mira! It was perfect with the pulled pork – especially with the apple in it! 🙂
Bam's Kitchen says
27 Jan 16 at 1:41 pmI would have never have thought to use brussel sprouts in a coleslaw but I see how see that totally works. Loving your mile high sandwich with all of the fixings. I will have to pin your recipe so I can remember this next time I have an excess of brussel sprouts
Helen says
27 Jan 16 at 6:29 pmHi, Bam! I love your description of my sandwich: mile high! 🙂