Go Back
Southwestern Brussels Sprout Coleslaw

Southwestern Brussels Sprout Coleslaw

Craving something fresh and vibrant? This Southwestern Brussels Sprout Coleslaw is packed with crunchy Brussels sprouts, creamy avocado, and a zesty dressing that will brighten your day. Perfect as a side or light lunch, it’s an easy, healthy choice that’s sure to impress!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 5 servings
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Brussels sprouts shaved or finely chopped
  • 1 cup kale roughly chopped
  • 1/2 cup corn kernels charred
  • 3 tablespoons red onion finely minced
  • 1 tablespoon jalapeño minced
  • 1/4 cup tomatoes diced small
  • 1/4 cup lime juice
  • 1 cup avocado mashed
  • 2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder

Equipment

  • Chef's Knife
  • Cutting Board
  • Mixing Bowl

Method
 

  1. In a large mixing bowl, combine the Brussels sprouts, kale, corn, onion, jalapeño, and tomatoes. Lightly toss.
  2. In a small mixing bowl, combine the remaining ingredients to make a sauce. Add to the Brussels sprouts mixture and toss until everything is coated in the avocado sauce.
  3. Refrigerate for at least 30 minutes before serving. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The coleslaw may soften over time, but it will still taste great.