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Sautéed Brussels Sprout Slaw with Sweet Peppers


Instead of a green salad, thinly slice brussels sprouts like cabbage, then cook them quickly to serve as slaw.

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Rate this recipe 4.7/5 (7 Votes)


  • 2 1/2 pounds brussels sprouts, thinly sliced
  • 1 large yellow bell pepper, cored and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large Spanish onion, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 1 tablespoon flat-leaf parsley, finely chopped


Servings 12
Cooking time 30mins
Adapted from


Step 1

In a large bowl, toss the brussels sprouts with the bell peppers and onion.

In each of 2 large skillets, heat 1/4 cup of the olive oil until shimmering. Add the vegetables, season with salt and pepper and cook over high heat, stirring, until browned in spots and crisp-tender, about 4 minutes.

Transfer the vegetables to a large bowl and garnish with the parsley. Serve right away.

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