Honey Mustard Brussels Sprout Slaw

Give this Honey Mustard Brussels Sprout Slaw a try and it just might become your new favorite salad! Crisp, shredded Brussels sprouts tossed in a sweet and tangy dressing, topped off with dried fruit, toasted almonds and Parmesan cheese … talk about delicious. It makes for a great lunch by itself or served up as a side with dinner!


Honey Mustard Dressing

  • 3 tablespoons Sue Bee® Honey
  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1 garlic clove, pressed or minced
  • 1/4 teaspoon sea salt


  • 1 pound Brussels sprouts
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup tart dried cranberries or cherries, chopped
  • 1/3 cup finely shredded Parmesan cheese


  • Wash Brussels sprouts, cut off the tough ends and peel off any browning outer leaves. Then shred them using the slicing blade of a food processor, a mandolin or a sharp chef’s knife.
  • Toast slivered almonds (in oven or toaster oven) on medium heat for three to four minutes, until they are fragrant and turning golden brown on the edges.
  • Whisk together the honey, olive oil, vinegar, mustard and garlic until emulsified.
  • In a medium serving bowl, toss the shredded sprouts with the almonds, dried fruit, Parmesan and dressing.
  • Serve and enjoy!
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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