How do you get ’em to eat Brussels sprouts…and like them? You shred them, toss in almonds, apples, cranberries, and dress it with my apple cider vinaigrette. This is my Shredded Brussels Sprout Slaw. When you serve it up, just call it ‘slaw’ because trust me, they’re gonna love it!
Shredded Brussels Sprout Slaw
When I first created this recipe, I took it to a party and tested it on several people. People LOVED it! The said “this one needs ot go on the blog”. So, I did!
Funny thing is…no one knew they were eating Brussels sprouts…until after they already loved it…and then I told them. Guys, this is a seriously delish, nutrish, dish…you’re gonna love it!
This slaw is sweet, savory, light, and airy. It’s versatile enough to be served on the winter holiday table, or any warm-weather picnic. It’s loaded with nutritious veggies and is very easy to make!
Planning to make this recipe for your holiday feast?
Check out my other healthy, winter holiday recipes…they really are healthy! Even if you’re not vegan, check out my I Can’t Believe It’s Vegan! Green Bean Casserole. There’s No Cook Cranberry Pomegranate Relish – gourmet cheese condiment as a pre-dinner snack. And on the dinner table, you can offer this Arugula Sweet Potato Salad. And a little more indulgent, but still healthy-ish is my Half-Healthy Butternut Squash Baked Mac and Cheese…a creamy, dreamy, comfort food dish.
Before you grab the recipe for Brussels Sprouts Slaw, you’re gonna need this recipe:
What I love about this vinaigrette is that it’s also very versatile. In fact, it’s one of my go-to dressings, year-round! We probably make this once every 3 weeks…in rotation with my balsamic vinaigrette, of course.
Once you make this vinaigrette, and taste it on this slaw, you’re gonna want to bookmark it…and make it again! And btw, you can use any apple cider vinegar for this recipe, but I do recommend Bragg Apple Cider Vinegar. It’s a high-quality, raw, vinegar…one of the best out there!
Here are the ingredients you’ll need for Shredded Brussels Sprout Slaw:
- sliced almonds
- olive oil
- red onion
- dried cranberries
- Brussels sprouts
- Dino kale
- apple
- carrots
- Apple cider vinaigrette (recipe above)
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)
Here are the steps to get this in your life:
- make apple cider vinaigrette (recipe above)
- run Brussels sprouts and carrots through food processor using shredding disc
- prep other ingredients
- toast the almonds
- toss all together…and devour!
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 RecipeIngredients
- 1/2 cup sliced Almonds
- 3 cups Brussels Sprouts (shredded)
- 1/4 cup Carrots (shredded)
- 2 cups Dino Kale (very finely chopped)
- 1 Apple (finely chopped)
- 1/4 cup Red Onion (finely chopped)
- 1/4 cup Dried Cranberries (finely chopped)
- 1/2 cup Apple Cider Vinaigrette (see recipe above)
Instructions
- Gather all ingredients and implement prep steps (chop, dice, etc).
- Place ALMONDS in a dry skillet on medium heat; lightly toast until fragrant and slightly browned (about 4 minutes); remove and set aside to cool.
- In a mixing bowl, combine BRUSSELS SPROUTS, CARROTS, KALE, APPLE, ONION, and CRANBERRIES; dress with APPLE CIDER VINAIGRETTE; toss in ALMONDS; serve chilled.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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