Brussels Sprout Slaw with Cranberries
Brussels Sprout Slaw with Cranberries is crisp and refreshing.Finely shredded sprouts create a hearty base.Dried cranberries add sweetness and color.A light dressing balances sweet and tangy flavors.It’s easy to prepare and nutritious.Perfect for holidays, barbecues, and meal prep.
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.