Brussels Sprout Slaw with Coconut Bacon

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Big serving platter filled with Warm Brussel Sprout Slaw with vegan Coconut Bacon

What’s that? We need yet another reason to love Brussels sprouts more than we already do? (Yes, we totally do).

Presenting a warm and savory Brussels sprout slaw that screams winter, is über comforting, and is quick and easy to make.

Freshly chopped Brussels Sprouts for a healthy vegan slaw

This recipe requires just 30 minutes and less than 10 ingredients to prepare.

The base is shredded Brussels sprouts, which are tossed in a tangy, slightly sweet mustard sauce. Hubba.

Pouring dressing over warm Brussels Sprouts in a cast-iron skillet

Pecans add nuttiness and a little protein, while coconut bacon (!!) adds a lovely crunch and saltiness to the dish.

This was admittedly my first time trying coconut bacon, and I was super impressed! I played around with a couple of recipes and developed my own version. Find it here!

Coconut bacon doesn’t quite have the texture of bacon (unless you like yours super crispy), but it does mimic the flavors quite well! It’s perfect for adding to salads, sandwiches, and warm slaws like this one.

Parchment-lined baking sheet filled with vegan coconut bacon for a Brussels Sprouts salad
Adding vegan coconut bacon and pecans to our Warm Brussels Sprout Slaw recipe

I hope you all LOVE this dish! It’s:

& Incredibly flavorful

This would make the perfect side dish to bring along to parties, or it would pair well with mains like my Portobello Steaks with Avocado Chimichurri, Creamy Fall Soup in Acorn Squash Bowls, or Best Vegan Pulled Pork Sandwich.

And if you love Brussels sprouts, be sure to check out my Garlic & White Wine Pasta with Brussels Sprouts, and Crispy Brussels Sprouts with Sriracha Aioli!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Platter filled with our gluten-free vegan Warm Brussels Sprout Slaw recipe

Brussels Sprout Slaw with Coconut Bacon

A warm side dish perfect for fall or winter. Brussels sprouts, pecans, and coconut bacon are tossed in a tangy mustard dressing! 30 minutes and 100% plant-based.
Author Minimalist Baker
Platter of Brussels Sprout Slaw topped with Coconut Bacon
4.55 from 24 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4 Days



  • 1/2 cup chopped pecans (toasted)
  • 1/2 cup coconut bacon (optional // plus more for serving)


  • 1 1/2 pounds Brussels sprouts (trimmed)
  • 1 Tbsp olive, avocado, or coconut oil
  • 2 medium shallots (thinly sliced)


  • 1 heaping Tbsp dijon mustard
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp lemon juice
  • 1 Tbsp maple syrup

FOR SERVING optional

  • Freshly chopped parsley


  • If you haven’t toasted your pecans or made your coconut bacon yet (optional), do so first. Toast pecans by roasting in a 350 degree F (176 C) oven for 10-15 minutes or until golden brown.
  • In the meantime, trim Brussels sprouts and very thinly slice with a knife or use the sliding disc on your food processor to thinly shred.
  • Add sauce ingredients to a small bowl and whisk to combine. Set aside.
  • Heat a large, rimmed metal or cast-iron skillet over medium heat. Once hot, add oil and shallot and sauté for 3-4 minutes or until soft and slightly caramelized.
  • Add Brussels sprouts, stir, and cover. Sauté for 3-4 minutes, stirring occasionally.
  • Remove lid and add sauce, pecans, and coconut bacon (optional). Continue cooking for 3-4 minutes more, stirring occasionally, or until Brussels sprouts are tender and slightly caramelized.
  • Serve warm as is or garnish with freshly chopped parsley (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 4 days. Reheat on the stovetop or in the microwave until hot.


*Nutrition information is a rough estimate calculated with coconut bacon.
*Recipe loosely adapted from Paleo Comfort Food.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 274 Carbohydrates: 26.5 g Protein: 9.2 g Fat: 17.9 g Saturated Fat: 4.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 169 mg Fiber: 9.8 g Sugar: 8.7 g

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My Rating:

  1. Michelle says

    This recipe is so delicious! I will definitely make it often. I used eggplant bacon instead of coconut bacon. The additional pecans sound amazing but I did not have on hand. I will add them next time.

  2. Jill says

    Loved the flavors in this Brussels sprouts dish! We thought the sauce had the perfect amount of acid, tartness and sweetness. I used leftovers in a
    Nourish bowl with sweet potatoes in a garlic sauce and I think it would work as a fun stand-in for sauerkraut (without the pecans) over a vegan hot dog or brat! I would definitely make this again and would bring to a potluck with non-vegans. Another winner Dana!

  3. Kat says

    I have made this many times and it is so good! I’ve made it with and without the coconut bacon (which I do love when I can dedicate the time to making it!), with pork bacon (actually less good here than the coconut, for the record), and even without the pecans. For those who eat eggs, I highly recommend treating the leftovers like hash, warming up in a skillet until a little crispy then putting a fried egg on top. Awesome, awesome lunch!

  4. Nicol says

    I feel like this recipe has potential, but I agree with others That it came out more soggy/similar to a slaw. Could this be from cooking the Brussels too long?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’d think it would have more to do with the pan not being hot enough or being overcrowded.

  5. Jaimie says

    First time cooking coconut bacon! I also added sliced apple chunks and left the “bacon” out until served to keep it crispy. I loooove shocking people w delish vegan food ?!

  6. Frederique says

    This has now officially become my go to recipe for potlucks! I’ve made it with the mustard dressing and also with your tahini dressing and everybody loves it, even people who usually don’t like brussels sprouts!

  7. Steve says

    We liked this, but honestly the result was closer to a sauerkraut than a slaw. Next time we’re going to make it with far less time on the stove.

  8. Krisha says

    This was fantastic!!! I made it as a side dish to a soup dinner. The flavor profile of the tangy dressing and the savory/crunchy coconut bacon and toasted pecans was PERFECT! This was my first attempt at homemade coconut bacon and I was happily surprised with the outcome; very easy to throw together. I used sweet yellow onion instead of shallots as that is what I had on hand, and it was great. Thanks so much for the killer recipe! Will definitely make again.

  9. Britt says

    Just made this. It is AMAZING! I swapped smoked tofu in pace of the coconut bacon and it was really good. Will definitely make again.

  10. Stephanie Weaver says

    Hi Dana,
    Wow, you really are a genius with plant based cooking!!! I changed to wfpb diet after cancer treatment and your recipes and cookbooks are brilliant and help me feel really well.
    made the Brussels sprouts slaw and the dressing is so delicious on salads too. Just made the coconut bacon as I did not have time before…SO SO DELICIOUS ?, could eat this by itself.
    Thanks so much for making it easier to be creative with plants!

  11. Penny Kingan says

    So good! We made this as one of the side dishes for my dad’s birthday party, no one thought that they liked brussel sprouts until they tried this recipe. Thanks so much for a beauty recipe, will definitely be making again.

  12. Amelinda says

    Wow, that was amazing! I ate way too much on accident. I did both coconut bacon AND pecans because I couldn’t decide. I make the coconut bacon with smoked paprika instead of liquid smoke. Thank you for your recipes!

  13. Ashley MaKirdy says

    made this tonight and it was excellent! can’t wait to make it again. thank you for your fabulous site/recipes. i actually feel very thankful for you.

  14. kelsie says

    Made this for dinner tonight. Absolutely loved it! Used agave instead of maple syrup and kale slaw instead of brussel sprouts. Delicious!!

  15. Emily says

    I am one of brusselsprouts biggest fans (and now coconut bacons also!) With that being said, I think I would’ve enjoyed this recipe much more if I hadn’t added the bacon in with the warm sprout mixture. I found that it softened the bacon too much and stole all the flavor from it as well. Other than that the flavor was amazing and the pecans and shallots completed the slaw!
    Thanks for all your creative recipes!

  16. Avery says

    I would have to agree with another commenter – the textures were great, however my husband and I could not fall in love with it because of the dressing. I would definitely try making this again with a dressing that is less acidic. However, I also made your Vegan Roasted Red Pepper Pasta tonight, which turned out fantastic! Thanks for all your hard work Dana :)

  17. Melissa says

    I made this without the coconut bacon because I didn’t have any large flake coconut sitting around. I am also allergic to pecans, so that was omitted. It was so good, even without. My husband and I loved it!

    I have since made the coconut bacon, and daaaaaang! I will have to make this again with those yummy little addicting bits of goodness. Minimalist Baker, you rule the world! I can’t get enough of your recipes!

  18. Amy Laurel Unruh says

    Pretty good! I would wait until serving until you put the coco bacon in because it got soggy and tasteless when I cooked it in with the sauce/sprouts.

  19. Danna says

    This looks so amazing, I am dying to make it! I don’t live in the US and havent seen liquid smoke anywhere here so need someone to bring it. I saw you mentioned you have another vegan bacon recipe coming soon, does it also use liquid smoke? Should I get the ball moving on getting some?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A little bird told us that you might want to pick up some more liquid smoke for future recipes ;)

  20. Jessica says

    I made this last night, I was hoping I’d find it as addicting. So many textures! Unfortunately, the dressing was just way too vinegary and acidic for me, it completely masked the flavors of everything else. Love the idea though, thank you, I will be shredding more Brussels Sprouts and making a muted mustard vinaigrette!

  21. Tonia Malone says

    I loved this❣It was incredible, like a comfort food. I just found this site, thanks to The group Becoming Minimalist. I love to cook quick healthy meals, looks like I just scored big finding minimalistbaker?

  22. Teresa says

    Just made this and am eating it as I type and it’s DELICIOUS! I didn’t know where to get my hands on liquid smoke, so I replaced the coconut bacon with fried capers. Turned out great!

  23. Jennie Durren says

    I absolutely adore Brussels sprouts, and this looks utterly amazing. What a fantastic combination of flavors and textures.

  24. Kathy says

    I had some time this morning, so I decided to make this…now I’m eating it for breakfast! It is AMAZING. SO SO GOOD! I didn’t make the coconut bacon, but I may try that next time. This is flavorful and so satisfying, and it comes together so quickly. It will definitely be going into the regular rotation at my house! Thank you!!!
    PS I have been alternating between your quinoa gado gado bowl and roasted vegetable/quinoa harvest bowl for lunch every day and have been loving them both! How do you come up with so many incredible recipes each week?! Simply incredible.

  25. Emily G. says

    I’ve just tried brussel sprouts for the first time these past 6 months, and I love them! Excited to try this recipe. Also, is that white dish from West Elm??

  26. Sophie says

    Yum! The slice function on the food processor is my favorite…so easy. I love brussels and finding new ways to enjoy them. I called the coconut bacon “smokey coconut topping” because my boyfriend wasn’t buying it as bacon, but it was a delicious addition :)

  27. Susan says

    I made coconut bacon and found it had a very strong coconut aftertaste that I found really unpleasant. I ended up throwing it away. I wonder if I perhaps the dried coconut pieces I used were not fresh or if I did something else wrong. I love coconut, but the stuff I made was really awful.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Susan! I find coconut bacon best as an additive to things like salads and sandwiches. I don’t LOVE it on its own, but it does give the crispiness and flavor of bacon. But if you’re not a fan, sit tight! I have another vegan ‘bacon’ recipe coming soon.

  28. Kelsey says

    Woah! Woke up this morning, saw this on my pinterest and made it all before work! Didnt have pecans so just excluded them. Soooo delicious. Used trader joes sgaved Brussels so no extra step there. SOOO GOOD

  29. Sarah | Well and Full says

    I LOVE coconut bacon so much, you have no idea!! And what better way to eat it than with brussels sprouts (one of my fave veggies)?? A perfect match! :D