Coleslaw is a backyard BBQ essential—but you know I had to give it the Ali in the Valley touch. This recipe starts with a classic creamy base—tangy, slightly sweet, with just enough zip—but I threw in some finely shredded Brussels sprouts for a little extra crunch and green goodness. Trust me, it’s a small upgrade that makes a huge difference.

Perfect on its own, or as a topping for pulled pork sandwiches, grilled chicken, or crispy fish tacos. It’s light, fresh, and comes together in minutes. My kind of side dish!

Ingredients:

• 3 cups green cabbage, finely shredded
• 2 cups purple cabbage, finely shredded
• 1 cup carrots, shredded
• 1 ½ cups Brussels sprouts, finely shredded
• ¾ cup mayonnaise
• 1 ½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 ½ tablespoons sugar (adjust to taste)
• ½ teaspoon celery seed
• Salt & black pepper to taste

Directions:

1. In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, and shredded Brussels sprouts. Toss to mix evenly.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and well blended.
3. Pour the dressing over the shredded veggies and toss until everything is evenly coated.
4. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together.
5. Serve chilled as a side, or piled high on sandwiches, tacos, or sliders!

Creamy Coleslaw with a Brussels Twist

Recipe by Alison J. Ball

Servings

6

servings

Prep time

15

minutes

Ingredients

• 3 cups green cabbage, finely shredded

• 2 cups purple cabbage, finely shredded

• 1 cup carrots, shredded

• 1 ½ cups Brussels sprouts, finely shredded

• ¾ cup mayonnaise

• 1 ½ tablespoons apple cider vinegar

• 2 teaspoons Dijon mustard

• 1 ½ tablespoons sugar (adjust to taste)

• ½ teaspoon celery seed

• Salt & black pepper to taste

Directions

• In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, and shredded Brussels sprouts. Toss to mix evenly.
• In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and well blended.
• Pour the dressing over the shredded veggies and toss until everything is evenly coated.
• Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together.
• Serve chilled as a side, or piled high on sandwiches, tacos, or sliders!

Recipe Video