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Recipe Collection

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Brussels Sprout Salad with Mustard and Toasted Almonds

Brussels Sprout Salad with Mustard and Toasted Almonds Related:   gluten-free, July 4th, kid-friendly, North America, pareve, Sukkot, Tu b'Shevat, vegetables & legumes, vegetarian

Prep time: 20 minutes

Cook time: None

Yield: 16–18 servings

This slaw is a crowd-pleaser, even among non-lovers of brussels sprouts. Serve it alongside my barbecue brisket or on its own. It’s great for picnics, too. Photo courtesy of Cajsa Lilliehook.


  • 9 tablespoons Dijon mustard
  • 9 tablespoons whole-grain mustard
  • 9 tablespoons apple cider vinegar
  • 6 teaspoons honey
  • 1 tablespoon Morton kosher salt
  • 1½ teaspoon red pepper flakes
  • 1½ cup lightly packed fresh cilantro leaves
  • 6 tablespoons lightly packed fresh dill fronds
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 small shallots
  • 3 small garlic cloves
  • 2¼ cup extra-virgin olive oil
  • 6 pounds brussels sprouts
  • 2¼ cup golden raisins
  • 3 cup sliced almonds, toasted


  • At the bottom of your salad bowl, whisk together the mustards, vinegar, honey, salt and red pepper flakes. Chop the cilantro and dill; strip the leaves from the rosemary and thyme and mince them along with the shallot and garlic. Add all these ingredients to the bowl, then stream in the olive oil and whisk until combined. Peel away any tough outer leaves from the brussels sprouts. Shred the sprouts until they look similar to slaw by slicing them thinly with a sharp knife or with a grating attachment in a food processor. Toss with the dressing and raisins, and sprinkle with the almonds just before serving.

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