Brussels Sprouts Coleslaw

Recipe by City Market Executive Chef, Michael Clauss.

Enjoy this seasonal twist on a classic coleslaw salad. This dressing has the perfect balance of tang and creaminess, which goes perfectly with the shaved Brussel sprouts

Prep Time

5 minutes

Cook Time

20 minutes


5 Pounds


2 1⁄2 pounds Brussels sprouts (fresh, thinly sliced)
8 ounces fennel (finely grated)
8 ounces carrot (finely grated)
1⁄2 bunch scallion (chopped )
1⁄4 cup apple cider vinegar
1⁄2 cup sour cream
2 ounces buttermilk
1 teaspoon sugar
1 tablespoon salt, kosher
1⁄2 teaspoon black pepper, ground
1 teaspoon paprika
1⁄2 cup mayonnaise
1⁄2 bunch dill, fresh (roughly chopped)


Using a mandolin or knife, thinly slice (1/8’’) Brussels sprouts and place in large mixing bowl. Add grated carrots, fennel and scallions. In another small bowl, combine vinegar, sour cream, buttermilk, sugar, salt, pepper, paprika, dill and mayonnaise. Whisk to combine. Pour dressing over vegetables and mix well. Store covered in refrigerator.