Cranberry Brussels Sprout Slaw
A vibrant and crunchy slaw perfect for holiday gatherings, made with fresh Brussels sprouts, cranberries, and a creamy dressing.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 knife
- 1 cutting board
Ingredients
Main Ingredients
- 1 pound Brussels sprouts trimmed and thinly sliced
- 1 cup dried cranberries
- 1/2 cup sliced almonds or sunflower seeds
Dressing
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
Preparation
- Wash and trim the Brussels sprouts. Use a sharp knife or food processor to thinly slice them.
- In a large mixing bowl, combine the sliced Brussels sprouts, dried cranberries, and almonds.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the Brussels sprout mixture. Toss until everything is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
Serving
- Remove from the refrigerator and give it a gentle toss before serving. Enjoy as a side dish with your holiday meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: For extra flavor, add a splash of orange juice to the dressing. Toast nuts or seeds before adding them to the slaw.
Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter dressing. Substitute pumpkin seeds for almonds for a nut-free version.
How to Serve: Pair with roasted turkey or ham for a traditional holiday meal.
Storage & Freshness: Store in an airtight container for up to three days in the fridge.
Make-Ahead Tips: Prepare the slaw a day in advance to enhance flavors. Add nuts or seeds just before serving.
Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter dressing. Substitute pumpkin seeds for almonds for a nut-free version.
How to Serve: Pair with roasted turkey or ham for a traditional holiday meal.
Storage & Freshness: Store in an airtight container for up to three days in the fridge.
Make-Ahead Tips: Prepare the slaw a day in advance to enhance flavors. Add nuts or seeds just before serving.