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brussels sprout apple slaw

Brussels Sprout Slaw with Apples and Cranberries.

Kelly Roenicke
Light, crunchy, sweet, and tangy, this Brussels sprout slaw is sure to be a favorite side dish!
5 from 2 votes
Prep Time 15 minutes
Cook Time 0 minutes
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Servings 8
Calories 157 kcal

Ingredients
 
 

  • 1 pound brussels sprouts
  • 2 large carrots peeled
  • 1 apple diced
  • ½ cup pepitas
  • cup dried cranberries

For the dressing:

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 using the shredding blade at 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.

Notes

Store leftover slaw in the refrigerator - it should stay fresh for about 4 days. It will be crispiest on the first day, but it should still taste good after that. If it starts to lose flavor, you can add a little more dressing to liven it up again.

Nutrition

Calories: 157kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 69mgPotassium: 342mgFiber: 4gSugar: 11gVitamin A: 2987IUVitamin C: 50mgCalcium: 40mgIron: 1mg
Keyword crunchy, Thanksgiving side dishes
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