Brussels Sprout Slaw {with Cranberries and Crumbled Candied Pecans} + An LCK Recap

SAVORY SUNDAYSSavory Sunday is here and today is a perfect and simple slaw for your Thanksgiving meal, or just any day of the week. Savory but sweet and filled with flavors of Fall.. Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}!

Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {with a Honey Dijon Cinnamon Vinaigrette}

Preparation 15 min 2017-06-25T00:15:00+00:00

Ingredients

  • 2 lbs brussels sprouts, shredded
  • 1/2 cup pecans
  • 1/2-1 cup dried organic cranberries
  • 1 tbsp raw honey

Dressing

Instructions

  • Wash and cut of tops of brussels sprouts; slice/shred using a knife or mandolin and place in bowl
  • In a pan, heat pecans for 30 seconds then drizzle raw honey on top; mix well and remove from heat once boiling. Transfer to a flat service lined with a baking mat or parchment paper and let cool
  • Add cranberries to the bowl and once pecans have cooled, chop and add into salad
  • In a bowl whisk together dressing ingredients
  • Pour on top and mix to combine
  • Recipe Notes

    1. Serving size will depend on if you are serving as a side dish or a small appetizer
    2. -Crispy bacon
    3. -Shredded chicken
    4. -Sub cranberries for organic golden raisins or pomegranates

    Brussels-Sprout-Slaw5

    Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

    In other news…. there has been some great buzz in the LCK world!

    You may or may not have seen recently that I was included in Greatist‘s List of the Top 50 Food Bloggers Making a Difference in Health, Fitness, and Hapiness along side some of my favorite bloggers and friends: Michelle Tam, Danielle WalkerLee HershAngela Liddon, and so many more. I am beyond humbled and honored; it is a great list filled with great bloggers. You check out the full article here!

    You can also read my Q&A feature in Boston Magazine here. In the article I talk about why I changed my diet, how I incorporate my love of art into the blog, my favorite part of LCK (you guys!), the future, and more! Being asked these questions got me thinking about how grateful I am. The support, positive feedback, constant emails from all of you makes me love blogging more and more each day.

    Weekend Recap:

    This weekend was relaxing and fun.  Friday night Mike and I stayed in; we watched a movie and taste tested my Apple Cider Sangria, for the second time (oops)! I woke up early Saturday to hit the gym, did some cooking, testing, and photographing, and then headed to the mall for some holiday shopping, and and even a little treat for myself!

    At night we went out for dinner to the Elephant Walk in Boston (if you live here or ever come to visit, this restaurant is delicious and has a nice gluten-free menu, too).  We started off with a traditional Cambodian salad, and I ordered sliced pork tenderloin over grilled eggplant and Mike ordered a salmon dish with spicy tomato and chick pea ragout; both dishes were to die for. After our nice dinner we headed to Cambridge, MA to see Biscuits and Gravy, a local Boston band play; a show put on by our good friends!

    And now for today… cooking, photographing, recipe development, cleaning up our apartment, working out, and meal prepping for the week. I have been kicking it into gear with my “Five Weeks Until Christmas Vacation” plan, and am feeling great! A productive yet relaxing weekend on my end.

    What is your usual Sunday routine?  

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    I am so excited that you are making a recipe and would love to see how it turns out! Make sure to use the hashtag on social media!

    #LEXISCLEANKITCHEN

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