Brussel Sprout Slaw with Hazelnuts and Dates

In an attempt to eat more healthfully, we have been experimenting with ways to consume more raw produce. Up until recently, brussel sprouts were always pan-seared, roasted, or sautéed around here, but today I tried something different. Treating brussel sprouts like the cabbage they are, I turned it into a slaw. Crunchy, flavorful and uber nutritious, this salad, makes me happy and feel energized. Snappy roasted hazelnuts add backbone and earthiness to the slaw and their subtle sweetness pairs deliciously with the dates in such an unexpected way. Dates and hazelnuts… a good combination.  Not only is this recipe vegan and gluten free, and raw, this salad tastes great, and can be made in 15 minutes flat.
It was recently featured in Healthy Recipes Magazine and as a gift to my readers they offered a complimentary 3 month subscription.  Here is the link  

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Finely slice the brussel sprouts, starting at the top, and discarding the hard bottoms.

Make sure to purchase seedless dates. Slicing them will give you a workout… it’s a little tough, but it will be worth it.

Either buy roasted hazelnuts or roast them yourself on a sheet pan, in a 400F oven for 15 minutes or until fragrant.

A tip. When crushing nuts, put them in a ziplock bag, removing as much air as possible, and roll over them with a rolling pin. If they won’t roll easily, give a few initial whacks to break them up first. It’s kind of fun.

Make sure to dice the onion very very small. Minuscule.
Whisk the dressing in a small bowl.
Then mix it all together, garnishing with a little orange zest.
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Brussel Sprout Slaw with hazelnuts and dates
by sylvia fountaine March-16-2013
A flavorful healthy recipe for brussel sprout salad. with brussel sprouts, hazelnuts and dates, vegan, raw and gluten free.
1 lb brussel sprouts ( about 4 Cups, sliced and packed)
1 cup unsalted roasted hazelnuts
¾  cup chopped seedless dates
1/4 C finely diced red onion
1/4 C olive oil
1/4 C apple cider vinegar
1/8 C  Real Maple syrup or honey
¼  teaspoon salt
⅛  teaspoon cayenne pepper- plus more to taste
Cracked pepper to taste
Orange zest of one orange
Instructions: Finely slice brussel sprouts, beginning at top, and work down towards ends, discarding hard ends. Place in a bowl. Slice dates…this is a little of a chore, be patient, add to bowl. Crush roasted hazelnuts, add to bowl. Finely dice a 1/4 cup of a red onion, add to bowl. Whisk in a small bowl, the oil, vinegar, maple syrup, salt, cayenne, pepper. Pour dressing over slaw and mix in well. Mix in orange zest saving a little for the top as garnish. Enjoy.
Total time: 15-20 minutes Yield: 6-8


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  1. says

    That’s really creative!! I saw this on “Healthy Aperture” and had to see the recipe. I haven’t cooked with brussels sprouts before — too many warnings of roasting gone bad — so I love the idea of keeping them raw in a slaw!

  2. says

    This is delicious! And super easy because I cheated and bought pre-sliced brussels sprouts from Wegmans. I subbed shallot for the red onion (more subtle onion flavor, for me) but kept to the rest of the recipe and love it! Thanks for sharing!

  3. says

    The textures…colors…stellar stuff here…Amazing offering! I love brussels sprouts…hazelnuts…and red onion…wow. Could figs be used as a sub for dates?..I do not wish to diminish the spectacular quality of your recipe…but I am hoping to decrease the sweet factor without diminishing the “yum” factor of your generous offering…and hope to do it justice!

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