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Home » Salad » Brussels Sprout Slaw with Apples and Cranberries.

Brussels Sprout Slaw with Apples and Cranberries.

Oct 4, 2019 · Modified: Nov 13, 2021 by Kelly Roenicke · 1 Comment

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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.

brussels sprout slaw

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!

brussels sprout salad

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.

If you prefer your sprouts cooked, try this recipe for roasted Brussels sprouts and apples. It’s perfect with turkey or ham during the holidays.

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 to clean 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.

Substitutions

  • 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.
  • If you don’t want to use pumpkin seeds, try sunflower seeds. If you are able to eat nuts, you could use nuts instead.
  • You could try dried cherries instead of cranberries.

how to make brussels sprout slaw

How to make this slaw

  1. Place the prepared sprouts in the food processor and finely chop them.
  2. Use the food processor to shred the carrots, then add to the sprouts.
  3. Add the apples, cranberries, and pumpkin seeds.
  4. Mix the dressing, and pour over the slaw. Enjoy!

Watch the video below to see how easy it is to make this fall salad:

What to serve with Brussels sprouts

  • Dairy Free Mashed Sweet Potatoes
  • Gluten Free Stuffing with Bacon
  • Vegan Creamed Corn

Disclosure: This post contains affiliate links.

brussels sprout slaw on a white tray
5 from 1 vote
Print

Brussels Sprout Slaw with Apples and Cranberries.

Light, crunchy, sweet, and tangy, this Brussels sprout slaw is sure to be a favorite side dish!

Course Salad
Cuisine Dairy Free, gluten free, vegan.
Keyword crunchy, Thanksgiving side dishes
Prep Time 15 minutes
Cook Time 0 minutes
Servings 8
Calories 157 kcal
Author Kelly Roenicke

Ingredients

  • 1 pound brussels sprouts
  • 2 large carrots peeled
  • 1 apple diced
  • ½ cup pepitas
  • â…“ 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
US Customary - Metric

Instructions

  1. 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.

  2. Put the Brussels sprouts in a food processor, and process using the shredding blade at high speed until finely chopped.

  3. 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.

  4. Add the diced apple, cranberries, and pepitas to the sprouts and carrots.

  5. In a small bowl, combine the dressing ingredients. Whisk together with a fork.

  6. 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.

Nutrition Facts
Brussels Sprout Slaw with Apples and Cranberries.
Amount Per Serving
Calories 157 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 69mg3%
Potassium 342mg10%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 11g12%
Protein 3g6%
Vitamin A 2987IU60%
Vitamin C 50mg61%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

brussels sprout carrot slaw on a white plate

Related

« Scrumptious Gluten Free Vegan Pumpkin Bread with Icing.
The Best Vegan Scalloped Potatoes. »

Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Salad, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, thanksgiving, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    October 04, 2019 at 11:01 pm

    5 stars
    Delicious recipe!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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