Brussels Sprout Slaw Recipe

Brussels sprouts slaw is a delicious alternative to a traditional cabbage coleslaw. This recipe uses dried cranberries, orange zest, orange juice and toasted pecans for added crunch. Brussels sprout coleslaw will be sure to be the hit at your next picnic, pot luck dinner or family gathering.

Even if you are not a fan of brussels sprouts, you NEED to try my recipe for sheet pan roasted brussels sprouts.  The caramelization on the vegetable completely changes the taste and will turn you into a brussel sprout lover. Speaking of roasting, garlic is incredible roasted. See how I easily roast garlic and store it in olive oil.

Cranberry Orange Brussels Sprout Slaw Ingredients:

• Brussels sprouts, cleaned and finely shredded
• cranberries, dried
• pecans, chopped and toasted
• honey
• whole grain mustard
• mayonnaise
• plain yogurt
• apple cider vinegar
• Zest & Juice of 1 orange
• salt
• pepper

Brussels Sprout Slaw Directions:

1. Trim excess leaves and ends off of the Brussels sprouts.
2. Finely shred in a food processor, on a mandolin or with a sharp knife.
3. Combine the shredded Brussels sprouts, cranberries, toasted pecans, orange zest.
4. Whisk together the honey, whole grain mustard, mayonnaise, orange juice, plain yogurt, apple cider vinegar, salt and pepper to taste.
5. Thoroughly mix the dressing with the shredded Brussels sprouts mixture.
6. Refrigerate until ready to serve.

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Cranberry Orange Brussels Sprout Slaw

Sarah Mock

Brussels sprouts slaw is a delicious alternative to a traditional cabbage coleslaw. This recipe uses dried cranberries, orange zest, orange juice and toasted pecans for added crunch.

5 from 4 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

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Course Side Dishes

Cuisine American

Servings 10 people

Calories 152 kcal

Ingredients

  

1x2x3x

• 1 ½ pounds Brussels sprouts cleaned and finely shredded
• ¾ cup dried cranberries
• ⅓ cup pecans chopped and toasted
• 2 Tablespoons honey
• 3 Tablespoons whole grain mustard
• 3 Tablespoons mayonaise
• 3 Tablespoons pain yogurt
• 2 Tablespoons apple cider vinegar
• Zest & Juice of 1 orange
• salt
• pepper

Instructions

 

• Trim excess leaves and ends off of the Brussels sprouts.
• Finely shred in a food processor, on a mandolin or with a sharp knife.
• Combine the shredded Brussels sprouts, cranberries, toasted pecans, orange zest.
• Whisk together the honey, whole grain mustard, mayonnaise, orange juice, plain yogurt, apple cider vinegar, salt and pepper to taste.
• Thoroughly mix the dressing with the shredded Brussels sprouts mixture.
• Refrigerate until ready to serve.

Nutrition

Serving: 1gCalories: 152kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 2mgSodium: 168mgFiber: 3gSugar: 18g

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