Brussels Sprout Slaw with Cranberries is a fresh, vibrant twist on traditional coleslaw. Instead of cabbage, finely shredded Brussels sprouts create a hearty and nutrient-rich base with a naturally crisp texture. Paired with sweet-tart cranberries and a bright, zesty dressing, this slaw delivers the perfect balance of flavor and crunch.
Sprout Slaw with Cranberries:
The slightly nutty taste of raw Brussels sprouts pairs beautifully with the pop of dried cranberries. A light vinaigrette or creamy dressing enhances the flavors while keeping the salad refreshing and well-balanced. The result is a dish that feels both wholesome and indulgent.Perfect for holiday gatherings, potlucks, barbecues, or everyday lunches, this Brussels sprout slaw is easy to prepare and even better after resting for a short time, allowing the flavors to meld together beautifully.
History:
Brussels sprouts have been cultivated in Europe since the 16th century and were traditionally served cooked. However, modern culinary trends have embraced raw Brussels sprouts in salads and slaws due to their crisp texture and high nutritional value.Slaw-style salads became popular as a fresh, crunchy side dish in European and American cuisines. Substituting cabbage with Brussels sprouts adds a more robust texture and slightly sweeter, nutty flavour.The addition of cranberries reflects seasonal influences, especially in autumn and winter dishes, where sweet and tart flavours complement hearty vegetables.
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Brussels Sprout Slaw with Cranberries
Ingredients
- 1 lb Brussels sprouts (trimmed and shredded)
- ⅓ cup dried cranberries
- ¼ cup shredded carrots (optional)
- ¼ cup toasted almonds, pecans, or sunflower seeds
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
Instructions
- Trim the ends of Brussels sprouts and remove outer leaves if needed.
- Thinly shred using a knife, mandoline, or food processor.
- Place shredded sprouts in a large bowl.
- Add dried cranberries, carrots, and nuts.
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
- Pour dressing over the slaw and toss thoroughly.
- Let rest for 10–15 minutes before serving to soften slightly.
- Adjust seasoning and garnish as desired.
Notes
- Finely shredding improves tenderness.
- Toast nuts for better flavour.
- Adjust sweetness based on preference.
- Massage lightly for softer texture.
- Add cheese for creaminess.
- Use fresh lemon juice for brightness.
- Best served chilled or at room temperature.
- Keeps refrigerated up to 2 days.
Tips for Sprout Slaw with Cranberries:
- Use a food processor for quick shredding.
- Chill before serving for extra crispness.
- Add grilled chicken for a full meal.
- Sprinkle pomegranate seeds for color.
- Try balsamic vinegar for deeper flavor.
- Add a spoon of Greek yogurt for a creamy version.
- Taste and adjust salt after resting.
- Double the batch for meal prep.
FAQs for Sprout Slaw with Cranberries:
Q: Can I make this slaw ahead of time?
Yes, it tastes even better after resting for 1–2 hours.
Q: Can Brussels sprouts be eaten raw?
Yes, when finely shredded, they are tender and flavorful.
Q: Is this recipe vegan?
Yes, if you omit cheese or use plant-based alternatives.
Q: Can I use fresh cranberries?
Fresh cranberries are very tart; dried cranberries work best.
Q: What proteins pair well with this slaw?
Grilled chicken, turkey, salmon, or chickpeas.
Conclusion:
Brussels Sprout Slaw with Cranberries is a crisp, colorful, and nutritious salad that combines hearty shredded sprouts with sweet-tart cranberries and a bright dressing. Easy to prepare and full of texture, this slaw is perfect for both festive gatherings and everyday meals. Fresh, flavourful, and beautifully balanced, it’s a side dish that stands out on any table.