brussels sprouts slaw

This Brussels sprouts slaw recipe makes a great side for any holiday dinner, or a delightful condiment for pulled pork sandwiches.

Brussels Sprouts Slaw Recipe

Brussels sprouts, shredded

olive oil

mayonnaise

apple cider vinegar

honey

Dijon mustard

garlic clove,

salt

black pepper

shallot,

cranberries

pecans, chopped

Wash and pat dry your Brussels sprouts, and remove root side.

Shred the Brussels sprouts using a chef's knife, mandoline, or food processor with a shredding blade.

In a medium-sized mixing bowl, whisk together the dressing using the olive oil, mayonnaise, apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper.

In a large mixing bowl, combine the shredded Brussels sprouts, shallot, dried cranberries, pecans, and the dressing.

https://www.youtube.com/watch?v=MHw8vxgCCw4

This brussels sprouts slaw is filled with dried cherries, parmesan, sliced almonds and tossed in a homemade vinaigrette. Super versatile!

Brussels Sprouts Slaw

dried cherries, ((or cranberries, figs, etc))

⅔ cup sliced almonds, ((these can be toasted or honey roasted))

parmesan cheese

kosher salt and pepper

lemon juice

dijon mustard

garlic clove, (minced)

Thinly slice or shred the brussels sprouts into thin strips - the smaller the pieces, the better. Think cole slaw strips!

Place the brussels in a bowl. Add a big pinch of salt and pepper and toss. Add in the cherries, almonds and parmesan cheese. Drizzle in half of the vinaigrette. Toss the slaw and let it sit for 15 minutes at room temperature. If you’re making it ahead of time, stick it in the fridge until you’re ready to use (along with the remaining dressing, in a separate container).

After 15 minutes, toss the slaw again. Taste and season with more salt and pepper (you may need it!) and drizzle on more dressing as you’d like. Serve as a salad, a side or on top of sandwiches.

Save any leftovers in a sealed container in the fridge. I LOVE this the next day!

Whisk together the lemon juice, honey, dijon, garlic, salt and pepper until combined. Whisk in the olive oil until the mixture is emulsified. This stays great in the fridge for a few days, just whisk or shake before using.

vinaigrette

Delicious!!
I didn't have any parmesan cheese so I omitted cheese altogether, but the recipe was outstanding without it! This is going in my normal rotation for sure.

Made this to go with Sunday dinner. I didn't have any parmesan cheese so I substituted it with some crumbled feta cheese and used some dried cranberries I had on hand. So yummy!

Great recipe for a crunchy Brussel slaw, love the honey mustard vinaigrette 😋

My Dad's wife just sent me this recipe and it looks incredible!!! We can't wait to try!

Made this tonight. Wasn’t my favorite, didn’t “wow” me, y’know? I felt like it needed something more. It’s good, to be sure, and I will absolutely be finishing it off. Simply isn’t a personal fave. To each their own xx

Delicious! This is going to be my go to slaw for the summer. 

Delicious!  Looking forward to leftovers! 

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Brussels Sprouts Slaw Recipe

Brussels Sprouts Slaw

Top 2 brussels sprouts slaw recipes from across the web

The most viewed brussels sprouts slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Brussels Sprouts Slaw Recipe

Brussels Sprouts Slaw

The most viewed brussels sprouts slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine