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

Prep Time 15 min Total Time 0:15



  • 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
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