How do you get your people to eat Brussels sprouts…and love them? Make Apple Cranberry Shredded Brussels Sprout Slaw, that’s how! This deliciousness is tossed in an easy, Apple Cider Vinaigrette, along with almonds, kale, and cranberries. It’s an exciting flavor combo!
Apple Cranberry Shredded Brussels Sprout Slaw
When I first created this recipe, I took it to a party and tested it on several people. They loved it…and asked when it was going on the blog.
Here’s the thing. No one knew they were eating Brussels sprouts…until after they already loved it.
Then I came clean. And nobody hated me!
Guys, this one’s truly a winner…it breaks all the rules!
This slaw is sweet, savory, light, and airy…the perfect, healthy dish for holiday feasts.
Here are the steps to get Brussels Sprouts Slaw into your life:
1. make apple cider vinaigrette (see full recipe)
2. shred Brussels sprouts and carrots in food processor
3. prep other ingredients
4. toast the almonds
5. toss all together…and devour!
Do you use raw apple cider vinegar?
Yep, I love using Bragg Apple Cider Vinegar in the vinaigrette for this Brussels sprout salad!
It’s a high quality, raw vinegar with a lively flavor that never quits. In fact, the vinaigrette tastes better after hanging out in the fridge for a couple days.
Here are the ingredients you’ll need for Shredded Brussels Sprout Slaw:
- sliced almonds
- extra virgin olive oil
- red onion
- dried cranberries
- Brussels sprouts
- Dino kale
- apple
- carrots
- Apple cider vinaigrette (see full recipe below)
Here are the tools you’ll find useful for this recipe:
- chef knife
- cutting board
- salad spinner (to wash leafy produce)
- Food processor or a Mandolin (for shredding/slicing)
- mixing bowls
- 8oz narrow mouth canning jar (for salad dressing)
Want more healthy holiday recipes?
Even if you’re not vegan, check out my I Can’t Believe It’s Vegan! Green Bean Casserole. It’s creamy, dreamy, and sooo delicious!
This No Cook Cranberry Pomegranate Relish is so addictive when it’s sitting on top of a warmed, brie wheel or cream cheese as a pre-dinner snack.
For the dinner table, here’s an Arugula Sweet Potato Salad and Butternut Squash Baked Mac and Cheese.
Traci Antonovich
Yields 4 cups
Savory and sweet with shredded Brussels sprouts, cranberries, carrots, apples, kale, toasted almonds, and raw apple cider vinaigrette.
20 minPrep Time
20 minTotal Time
Save Recipe5 based on 11 review(s)
Ingredients
- 2 Tbsp Bragg Raw Apple Cider Vinegar
- 1 Tbsp Agave Nectar
- 1 Tbsp Dijon Mustard
- Salt and Pepper to taste
- 1/4 cup Extra Virgin Olive Oil
- 3 cups Brussels Sprouts (shredded)
- 1/4 cup Carrots (shredded)
- 2 cups Dino Kale (finely chopped)
- 1 Apple (finely chopped)
- 1/2 small Red Onion (finely chopped)
- 1/4 cup Dried Cranberries (finely chopped)
- 1/2 cup sliced Almonds (toasted)
Instructions
In a mixing bowl, whisk together VINEGAR, AGAVE, DIJON, SALT and PEPPER; slowly drizzle in OLIVE OIL, whisking continuously; refrigerate.
In a salad bowl, toss together BRUSSELS SPROUTS, CARROTS, KALE, APPLE, ONION, and CRANBERRIES; cover and refrigerate until ready to serve.
To serve, toss all ingredients in dressing; top with SLICED ALMONDS.
Notes
You can make this slaw a few days in advance, but keep the chopped apple and sliced almonds separate from salad until when ready to serve to maintain texture and color.
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Traci Antonovich
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