Easy Brussel Sprout Fish Taco Slaw Recipe (2024)

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Doctor up your fish taco night with the perfect spicy slaw recipe. Swap out classic cabbage for some shaved brussels instead for the perfect side dish, coleslaw or salad recipe.

One of my staple easy dinner recipes are these easy blackened mahi mahi fish taco bowls. They’re perfect for making a healthier, deconstructed buddha style bowl for dinner and this shaved brussel sprout coleslaw recipe was the perfect addition.

Traditional coleslaws or even my keto Cajun coleslaw require you to buy a large head of cabbage. While these recipes taste delicious, that’s so much extra cabbage that often gets wasted.

So instead, I swapped cabbage for brussels sprouts to make a shredded brussel sprouts style slaw instead. Crazy, I know!

I love this make ahead spicy brussel sprout salad so much I have even paired it with my crispy chicken quarters, with this adobo marinated flank steak, or even when I smoke a pork shoulder BBQ style too.

This recipe is extremely versatile, perfect for meal prep, packed with veggies and flavor, and lasts really nicely in the fridge without loosing texture or flavor.

Easy Brussel Sprout Fish Taco Slaw Recipe (1)

Grab all the details and learn how to make this fish taco staple and how it can be used for so many other recipes too!

“School” Supplies:

  • 1 Large Bowl
  • 1 Small Bowl
  • Knife and Cutting Board (or Food Processor)
  • Whisk
  • Tongs

“Class” Notes:

This recipe uses raw, uncooked brussel sprouts. Roasted brussel sprouts are great as a side, but not a good option for this recipe. Read through to learn more about the process of making a shaved brussel sprout dish, the other slaw ingredients, and how to use this for fish tacos and more!

What are shaved brussel sprouts?

It’s exactly what it sounds like! Thinly sliced, shredded pieces of brussel sprout. These little veggies are a part of the cabbage family and are made up of layered leaves than can easily be sliced into thin strips.

I can chop and slice through my sprouts fairly quickly with just a knife , but many people can do this much faster in a food processor with an attachment. Some stores even sell them pre-shaved as well if you want to make things even easier!

How do raw, shaved brussel sprouts taste?

I would only ever recommend eating a raw sprout if it was shaved. Why? If you tried eating a whole one right out of the bag it would be very dense and rubbery.

When they are shaved and sliced thin, the texture becomes more tender and easier to chew. It makes a great base for adding to slaws or for a make ahead salad because that waxier texture doesn’t lend to a soggy mess.

Easy Brussel Sprout Fish Taco Slaw Recipe (2)

Making your fish taco slaw:

In a bowl combine:

  • Shaved brussels
  • Shredded Purple Cabbage
  • Shredded or Julienned Carrots
  • Green Onion
  • Red Pepper
  • Jalapeno
  • Cilantro

The most time consuming part of this recipe is literally chopping and dicing everything up. It’s also a great way to mix in other vegetables from your fridge you need to use up too (I definitely do this sometimes and no one knows the difference).

Easy Brussel Sprout Fish Taco Slaw Recipe (3)

Mixing your slaw dressing:

I keep my dressing very simple and use the following ingredients:

  • Extra Virgin Olive Oil
  • Lemon Juice
  • Lime Juice
  • Dijon Mustard
  • Salt and Pepper
  • Touch of Honey (optional, omit if low carb/keto etc.)

Into a bowl, whisk your ingredients together. The Dijon mustard acts as a binder for the oil and citrus juice so it needs to be added. If you don’t like Dijon, add regular mustard instead or even a little mayo if you need to.

Easy Brussel Sprout Fish Taco Slaw Recipe (4)

How to serve and store:

Once the veggies are prepped and the dressing is made, toss everything together in one large mixing bowl. This slaw can be used right away but always tastes best after its sat for a few hours in the fridge.

Serve with the Mahi Mahi tacos, these salmon tacos, with my hot and fast ribs or even with some delicious crispy pork belly or with the best grilled chicken.

Easy Brussel Sprout Fish Taco Slaw Recipe (5)

Store in an air tight container for up to a week in the fridge. The dressing will tend to sit at the bottom of the bowl, so give it a good stir whenever you take it out of the fridge and before serving again.

Easy Brussel Sprout Fish Taco Slaw Recipe (6)

Easy Brussel Sprout Fish Taco Slaw Recipe

Doctor up your fish taco night with the perfect spicy slaw recipe. Swap out classic cabbage for some shaved brussels instead for the perfect side dish, coleslaw or salad recipe.

5 from 4 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: Easy Brussel Sprout Fish Taco Slaw Recipe

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 12

Calories: 82kcal

Author: Bon Appeteach

Ingredients

  • 4 cups Shaved Brussel Sprouts
  • 1/2 cup Red Cabbage shredded
  • 1/2 cup Shredded Carrots
  • 1 cup Red Pepper diced small
  • 1 Jalapeno seeded diced small
  • 1/2 cup Cilantro minced
  • 3 Green Onion Stalks sliced thin
  • 1/3 cup Olive Oil
  • 1 tbsp. White Wine Vinegar
  • 2 tbsp. Dijon Mustard or sub mayo
  • 1 tbsp. Lime Juice
  • 1 tbsp. Lemon Juice
  • Salt and Pepper to taste

Instructions

  • Shred or shave your brussel sprouts with a knife or in a food processor. Discard any stems.

  • In a bowl combine all your vegetables and mix them together.

  • In a separate bowl, combine the olive oil, vinegar, lemon and lime juice and Dijon mustard together in a bowl. Whisk vigorously until the mixture emulsifies and pour over the slaw.

  • Season the whole slaw with salt and pepper to taste and mix well and serve with your Salmon tacos or Mahi Mahi tacos.

Notes

If you don’t have brussel sprouts, you can sub with regular cabbage as needed.

Nutrition

Serving: 1g | Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 110mg | Fiber: 2g | Sugar: 2g

Easy Brussel Sprout Fish Taco Slaw Recipe (2024)

FAQs

Why do you soak Brussel Sprouts before cooking? ›

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

What makes Brussel Sprouts better? ›

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

Why are my Brussel Sprouts not crispy? ›

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.

Can you use Brussels sprouts instead of cabbage? ›

But despite their differences, Brussels sprouts and cabbage are fairly similar in taste, albeit sprouts are a little more bitter. Raw dishes aside, you can often substitute one for the other, depending on how bitter you like your vegetables.

How long should you soak Brussels sprouts in salt water? ›

It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts. Soaking the sprouts in salt water doesn't take long --10 to 30 minutes is plenty long enough to soften up the centers.

Should you cut Brussels sprouts in half before cooking? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

How to crisp up soggy Brussels sprouts? ›

It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.

Do you cook Brussels sprouts cut side up or down? ›

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Do you need to blanch brussel sprouts before frying? ›

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

When should you not use brussel sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Why are restaurant brussel sprouts better than homemade? ›

The combination of techniques, searing then roasting, is what gives restaurant Brussel Sprouts the upper hand on the until-now pathetic homemade variety. Eureka! Avoid using a glass baking dish with very high sides, as this will trap moisture inside the pan, causing the sprouts to steam rather than roast.

Which is healthier broccoli or brussel sprouts? ›

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

Should sprouts be soaked? ›

However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.

What do you soak brussel sprouts in to clean them? ›

Transfer the sprouts into the bowl of water and baking soda, ensuring there's enough liquid to cover them completely. If there's not, add more water and baking soda until they're covered. Then, let them soak for up to 10 minutes. Use a vegetable brush to scrub each sprout.

How do you get the bitterness out of brussel sprouts? ›

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

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