Brussels Sprouts Slaw

Brussels Sprouts Slaw
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

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 min
  • Cook time
    5 min
  • Servings
    9 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 80

  • Total Fat 5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 160mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 3g
  • Potassium 230mg
  • Phosphorus 65mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Fat



  • water
    6 cup
  • fresh Brussels sprouts
    1 lbs
  • green onion (scallion) (minced)
  • rice wine vinegar
    1/4 cup
  • Dijon Mustard
    1 tbsp
  • lower sodium soy sauce
    1 tbsp
  • low-calorie sugar substitute
    2 tbsp
  • lite mayonnaise
    1/4 cup
  • black pepper
    1/4 tsp
  • slivered almonds (toasted)
    1/2 cup


  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.