Brussels Sprout Slaw
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.
Here is an overview of the ingredients used in the recipe!
- Brussels Sprouts
- Naturally Sweetened Dried Cranberries
- 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
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Side
- 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
- 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.
- Calories: 272
- Sugar: 14.7g
- Sodium: 140mg
- Fat: 14.5g
- Saturated Fat: 1.7g
- Carbohydrates: 33.2g
- Fiber: 10.9g
- Protein: 9.7g
- Cholesterol: 0mg
November 24, 2013
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