Enjoy the taste of fall with this fresh Brussels sprout slaw. A tangy vinaigrette and crunchy apples takes this slaw over the top! Perfect for Sunday dinner or a Thanksgiving side dish.
As we approach the holiday season, I know that salad isn’t necessarily on everyone’s mind.
More traditional side dishes, like cornbread stuffing, creamed spinach, and green bean casserole often take center stage at Thanksgiving.
But sometimes it’s nice to have a lighter side, like this crispy Brussels sprout slaw. The sprouts are finely chopped, so even those who are nervous about Brussels sprouts will probably give it a taste.
And it’s nice to have a dish that’s naturally gluten free and free of the top 8 allergens. You don’t have to make any fancy substitutions to serve this slaw. It’s naturally allergy friendly, which makes it easy on the cook!
This Brussels sprout slaw has lots of shredded carrots, crunchy apples, pumpkin seeds, and is topped with a sweet and tangy dressing. It’s a delicious fall salad that’s naturally allergy friendly, too. If you can’t have mustard, go ahead and leave that out and just add a little more apple cider vinegar.
Are Brussels sprouts just tiny cabbages?
They are related to cabbage. But unlike a cabbage, they grown on a large stalk. The sprouts have to be cut off of the stalk before cooking. They have a mild, slightly sweet flavor when they are properly prepared. You can learn more about Brussels sprouts here.
How do you clean Brussels sprouts?
If you buy the Brussels sprouts on a stalk, you will first have to use a sharp knife to remove them. If you buy them loose, then you will need to trim the ends. Remove any leaves that look dirty or damaged. Then place the sprouts in a bowl of water and let them soak for a few minutes before removing to pat them dry.
What if I can’t find Brussels sprouts?
If you can’t find Brussels sprouts, you could go ahead and use green or red cabbage to make this slaw. Follow the same directions, and just substitute in equal amounts.
How do you make Brussels sprout slaw?
- Place the prepared sprouts in the food processor and finely chop them.
- Use the food processor to shred the carrots, then add to the sprouts.
- Add the apples, cranberries, and pumpkin seeds.
- Mix the dressing, and pour over the slaw. Enjoy!
Disclosure: This post contains affiliate links.
Brussels Sprout Slaw with Apples and Cranberries.
Light, crunchy, sweet, and tangy, this Brussels sprout slaw is sure to be a favorite side dish!
Ingredients
- 1 pound brussels sprouts
- 2 large carrots peeled
- 1 apple diced
- ½ cup pepitas
- ⅓ cup dried cranberries
For the dressing:
- ¼ cup olive oil
- 2 ½ Tablespoons apple cider vinegar
- 2 Tablespoons Dijon mustard
- 2 Tablespoons maple syrup
- salt and pepper to taste
Instructions
-
Trim the ends off the Brussels sprouts, and remove the outer leaves, especially if they are damaged or dirty. Place the sprouts in a bowl of cool water and let them soak for a few minutes.
-
Put the Brussels sprouts in a food processor, and process on high speed until finely chopped.
-
Remove the chopped sprouts, and place in a large bowl. Using the shredding attachment, use the food processor to shred the carrots. Place in the large bowl.
-
Add the diced apple, cranberries, and pepitas to the sprouts and carrots.
-
In a small bowl, combine the dressing ingredients. Whisk together with a fork.
-
Pour the dressing over the salad ingredients. Stir well. Season with more salt and pepper if desired.
Recipe Notes
Store leftover slaw in the refrigerator - it should stay fresh for about 4 days.
You can be creative with this Brussels sprout salad. Try adding sunflower seeds, or green onions, or even diced pear. Any of those ingredients will result in a tasty salad.
Katie
Delicious recipe!