30-Minute Sweet Chili Brussels Sprouts Slaw
- Prep
- 20 min
- Cook
- 5 min
- Level
- medium
- Cuisine
- Asian Fusion
A vibrant raw slaw featuring shredded Brussels sprouts, red cabbage, and carrots tossed in a homemade sweet chili vinaigrette. The combination of tangy apple cider vinegar, honey, and spicy Thai chilies creates a balanced dressing that transforms hearty winter vegetables into a refreshing side dish. Crunchy cashews add richness while fresh lime juice brightens every bite. Perfect for potlucks, barbecues, or as a healthy accompaniment to grilled meats, this slaw offers a modern twist on traditional coleslaw with bold Asian-inspired flavors.
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Ingredients
- 1 pound Brussels sprouts, shredded
- ¼ cup red cabbage, shredded
- 2 carrots, grated
- 2 green onions, chopped
- ½ cup cashews
- ½ cup apple cider vinegar
- ¼ cup raw honey
- 4 cloves garlic, minced
- 4 Thai chili peppers or 1 Serrano pepper, minced
- 2 t fresh grated ginger root
- 2 t arrowroot powdercornstarch1:1common
similar thickening power
- ¼ cup coconut oil, melted
- ¼ cup Sweet Chili Sauce
- 1 tbsp apple cider vinegar
- juice from 1/2 lime
Method
6 steps- 1
Shred, grate, and chop vegetables and combine in a large bowl
- 2
Combine sweet chili sauce ingredients in a small saucepan, dissolving arrowroot powder completely
- 3
Bring sauce to a boil over medium-high heat and boil for 1 minute to thicken
- 4
Remove from heat and cool slightly
- 5
Whisk all vinaigrette ingredients together
- 6
Drizzle vinaigrette over Brussels sprouts and toss to combine
Tips
Use a food processor with slicing disc to quickly shred Brussels sprouts and cabbage for uniform texture.
Make the sweet chili sauce ahead and refrigerate - it will keep for up to a week and flavors improve over time.
Toast cashews lightly in a dry pan for 2-3 minutes to enhance their nutty flavor before adding to the slaw.
Good to Know
Refrigerate covered for up to 3 days. Dressing may separate - simply toss before serving.
Sweet chili sauce can be made 1 week ahead. Prepare vegetables day of serving to maintain crispness.
Serve chilled or at room temperature as a side dish with grilled meats or as part of an Asian-inspired meal.
Common Mistakes
Don't overdress the slaw to avoid soggy vegetables - start with less dressing and add more as needed.
Dissolve arrowroot powder completely in cold liquid before heating to avoid lumps in the sauce.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this ahead of time?
The sauce can be made a week ahead, but dress the vegetables just before serving to maintain their crisp texture and prevent wilting.
What if I can't find Thai chilies?
Substitute with 1 serrano pepper, 1/2 jalapeno, or 1/2 teaspoon red pepper flakes. Adjust amount based on your heat preference.
How long will leftovers keep?
Dressed slaw keeps 2-3 days refrigerated, though vegetables will soften over time. For best texture, consume within 24 hours of dressing.