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Brussels Sprouts Slaw with Orange Vinaigrette

This salad is crisp and loaded with bright fall flavors. Recipe source: Greater Chicago Food Depository

Prep Time: 20 minutes Total Time: 20 minutes Cook Time: 0 minutes Servings: 4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1 Radish, thinly sliced (optional)
  • 1 cup Orange Juice
  • 2 tablespoons Yellow Mustard
  • 2 tablespoons Sugar
  • 2 cups Oil
  • 1/2 teaspoon Salt
  • 16 pieces (8 ounces) Brussels Sprouts, thinly sliced
  • 1 small Carrot, shredded
  • 2 tablespoons Red Onion, minced
  1. Cut all the vegetables.
  2. Whisk together the orange juice, yellow mustard, sugar and red onion.
  3. Add the oil in a thin steady stream, while whisking constantly. Continue whisking until oil is fully incorporated.
  4. Combine vegetables. Stir in 4 tablespoons of orange vinaigrette.
  5. Allow to sit for at least 1 hour.


  • The vinaigrette will last up to 1 week and can be used on any salad.
Nutrition Facts
Serving Size 1/4 of the recipe % Daily Value
Calories 147
Fat 13 g 17%
Saturated Fat 1 g 5%
Cholesterol 0 mg 0%
Sodium 65 mg 3%
Total Carbohydrates 12 g 4%
Fiber 4 g 14%
Sugars 4 g
Protein 2 g 4%
Ingredient Nutrition Info

Brussels sprouts are a good source of vitamins C and K.

Carrots are a good source of vitamins A, K and B6.

Onions are a good source of vitamin C and vitamin B6.

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