Asian Brussels Sprouts Slaw

Shred raw Brussels sprouts and toss them with bell pepper, cilantro and a chili garlic dressing.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4
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1/2 cup rice wine vinegar

3 tablespoons honey

2 tablespoons fish sauce

1 tablespoon Asian chili garlic sauce

1 pound Brussels sprouts

1 carrot, grated on the large holes of a box grater

1 small red bell pepper, thinly sliced

1/2 cup whole cilantro leaves

1/2 cup salted peanuts, roughly chopped

1/2 cup chopped scallions


  1. Bring the vinegar, 1/2 cup water, honey, fish sauce and chili garlic sauce to a simmer in a small saucepan. Cook until reduced by half and thickened. Set aside to cool
  2. Shred the Brussels sprouts using the slicer attachment of a food processor or with a knife. Transfer to a large bowl and add the carrot, bell pepper, cilantro, peanuts and scallions. Toss to combine. Pour the dressing over the slaw and mix until well coated.