Go Back
+ servings
Print
brussels sprout slaw on a white tray

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 brussels sprouts recipes, 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
  • 1/2 cup pepitas
  • 1/3 cup dried cranberries

For the dressing:

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 on 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.