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Sweet and tangy, this Brussels Sprouts Slaw is an easy no-fuss side dish to serve with a holiday meal, dinner or lunch. The bonus is that it is even better the next day so is perfect for meal prep.
Tangy Brussels Sprout Slaw with Pecans and Cranberries
Looking for a simple vegetable-forward side dish to serve at your next holiday gathering? This Brussels Sprouts Slaw with Cranberries and Pecans should be it! It’s tangy, slightly sweet and bright with flavor. The best part about this slaw recipe is that it tastes even better the second day it is made after the vegetables have softened a bit and the flavors have melded together. That makes this the perfect make-ahead side dish or meal prep salad!
We prefer the taste of freshly sliced brussels, but if you can find it in the store, pre-shredded brussels is absolutely ok to buy too. Sometimes it’s all about the shortcuts to get a recipe ready and we are all for that.
Ingredients Used
Here is an overview of the ingredients used in the recipe!
- Brussels Sprouts
- Pecans
- Naturally Sweetened Dried Cranberries
- Honey
- Apple Cider Vinegar
- Olive Oil
- Dijon Mustard
- Salt + Pepper + Cinnamon
How to Make the Quick Candied Pecans
This couldn’t be simpler! Fundamentally to make them you cook together honey and pecans until bubbling. Next, remove the pecans from heat, and set aside to cool. How easy is that?
How to Shred Brussels Sprouts
There are a few ways you can shred brussels sprouts at home.
The first is with a sharp knife! Go ahead and carefully cut thin slices of the brussels sprouts until it is finely shredded.
The second way is with food processor. Your best-case scenario is if you have a grating attachment and you shred the brussels using that. If you don’t have an attachment, you can still “pulse” the brussels until they are finely sliced…though they’ll be quite a bit smaller than if you are to shred them.
What to serve alongside Brussels Sprout Slaw
We initially envisioned this as a side dish to serve at Thanksgiving, but the truth is this slaw would be a welcome addition at any time of year! Here are some main dishes that would work well with Brussels Sprout Slaw:
- How to Sear a Steak
- How to Make a Spatchcock Chicken
- Chili Maple Glazed Salmon
- How to Cook a Whole Chicken in the Instant Pot
- Skillet Pork Chops with Apples and Onions
- Oven Baked Coffee Barbecue Pork Ribs (Keto & Paleo)
Watch the recipe here:
If you like this slaw recipe, check out these others:
- Spiralized Chipotle Slaw
- Sweet &Crunchy Thai Slaw with Chicken
- 3-Ingredient Taco Slaw
- Healthy Cole Slaw
For more Thanksgiving side dishes, check out these:
- Dairy Free Mashed Potatoes
- Garlicky Blistered Green Beans
- Healthy Creamed Spinach (Made Without Cream!)
- Easy Gluten-Free Stuffing for Thanksgiving
Brussels Sprout Slaw
Ingredients
- 2 lbs brussels sprouts shredded
- 1/2 cup pecans
- 1/2-1 cup dried organic cranberries
- 2 tablespoons honey divided
- 2 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1/4 teaspoon cinnamon
Instructions
- Add pecans to a skillet. Turn the heat to medium, and cook, until pecans are fragrant, about 2-3 minutes. Add in 1 tablespoon honey and cook until bubbling. Transfer to pans to a piece of parchment paper, spaced apart, and let cool.
- Add remaining 1 tablespoon honey, apple cider vinegar, olive oil, dijon, salt, pepper and cinnamon to a large bowl.
- Shred brussels sprouts. You can do this either with a food processor using a slicing attachment, carefully with a mandolin or by thinly slicing the brussels sprouts. Place shredded sprouts on top of the dressing in the bowl. Add in dried cranberries, and cooled pecans and toss together until combined.
- The salad is best served after it sits for a few hours.
Made this for Thanksgiving at my mom’s and it was a huge hit! It was a small gathering, but there still wasn’t much left over. I did double the dressing – personal preference. Also loved how simple the nuts were to make. I’m thinking about making a big batch and adding spices (cinnamon, nutmeg, salt) and packaging them up as gifts!
So happy you enjoyed!!
How many servings would this make as a Thanksgiving side?
6-8 as a side for thanksgiving.
Hi Lexi,
Love, love, love this salad! Met you at Wholefoods in Lynnfield a few weeks back and you were offering free samples of this salad in it’s original form (sans honey and with red wine vinegar). I’ve made it twice and tried with different dressings. I like it with Caesar dressing. I literally can’t wait for lunch to eat it! It’s so nutritious and it energizes me. I have been giving out the recipe packets you gave me to my patients and the feedback has been great. Thank you for putting this all together. Love your cookbook too. I am back on the path to eating better and trying new things.
– Dr. Linda R Haley, DC
Looks awesome; however honey would not be considered vegan.
You can sub maple syrup for a vegan option!
excited to try this one, lexi! will try for thanksgiving and keep it the way it is – but potentially add in pumpkin seeds as one person who commented subbed in.
Enjoy! Pumpkin seeds would be a nice addition. Happy Thanksgiving, Anne!
this looks so good i have to try it !
This was excellent. The cinnamon really added a lot to the dressing; I never would have thought of adding it! I served to friends and the two husbands had seconds and both commented on how great it was. I added a bulb of shaved fennel and subbed freshly toasted pumpkin seeds for the pecans. Thanks for a great fall salad recipe!
Thank you Ali! So happy you all enjoyed it 🙂