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
Recipe Card?
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Brussels Sprout Slaw Directions:
- 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.
Ingredients
- 1 ½ Pound Brussels sprouts cleaned and finely shredded
- ¾ Cup dried cranberries
- ⅓ Cup pecans chopped and toasted
- 2 Tablespoon Honey
- 3 Tablespoon whole grain mustard
- 3 Tablespoon mayonaise
- 3 Tablespoon pain yogurt
- 2 Tablespoon apple cider vinegar
- Zest & Juice of 1 orange
- salt
- Black 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
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
