Warm Brussels sprouts, leek and red cabbage slaw

A heaping bowlful of healthy goodness!

To me, there are few things more dazzling than a heaping serving of fresh vegetables, carefully prepared to maximize their flavour and nutrition. I love this particular dish because it makes a nice change from traditional coleslaw, and it is super quick to prepare. You can even make the vinaigrette and slice the vegetables ahead of time and put it all in the fridge; when you’re ready to assemble the dish, you’ll have it on the table in less than 10 minutes. We often eat this as a lunchtime main course, but it’s also terrific with sausages or grilled fish. For another great option, check out my Brussels sprouts Caesar salad and If you’re a fan of warm cabbage dishes, you might also enjoy this wilted summer slaw



  • 1 tablespoon (15 mL) olive oil
  • 5 teaspoons (25 mL) freshly squeezed lemon juice
  • 2 teaspoons (10 mL) honey (or maple syrup for vegan version)
  • 2 teaspoons (10 g) Dijon mustard
  • Salt and pepper


  • 2 tablespoons (30 mL) olive oil, divided
  • 1 1/2 cups (135 g) thinly sliced leek (white and light green portion only)
  • 1 1/2 cups (135 g) thinly sliced red cabbage
  • 1 clove garlic, minced
  • 1/2 lb (227g) Brussels sprouts, halved and thinly sliced from top to base with stems discarded (about 2 cups)
  • 1 apple, cored and diced
  • 1/4 cup (33 g) roasted sunflower seeds or pepitas


  • Make the vinaigrette first. In a small jar with a tight lid, bowl, shake together the olive oil, lemon juice, honey, Dijon and a pinch each of salt and pepper. Set aside until needed (refrigerate if not using within an hour or two).
  • In large skillet or wok, heat 1 tablespoon (15 mL) of the olive oil over medium-high heat; add leeks and cabbage; stir to coat vegetables with oil then reduce heat to medium. Place a lid on the pot (use a baking tray if needed) and sauté, stirring often, for 4 – 5 minutes or until softened.
  • Add the garlic, Brussels sprouts and apple to the pan, along with the remaining tablespoon (15 mL) of oil. Stir gently to combine then and sauté for 2 – 3 minutes until the sprouts are tender-crisp (don’t overcook them).
  • Remove the pan from the heat. Shake the vinaigrette to re-blend, then drizzle over the vegetables. Toss gently; taste and add salt and pepper if desired.
  • Transfer to a large bowl or smaller individual serving bowls. Garnish with sunflower seeds and serve.

Serves 2 as a main course or 4 as a side dish.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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