Shaved Brussels Sprouts Slaw

Shaved brussels sprouts salad on a plate with two forks.

5 from 1 vote

Shaved Brussels Sprouts Slaw

This Shaved Brussels Sprouts Slaw is crispy, crunchy, tangy, and a touch sweet. It's the perfect side dish on your Thanksgiving menu or an accompaniment to any fall dinner. It's quick and easy to make and can be customized to your taste preferences.

Prep Time15

Total Time15

Course: Salads, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 131kcal

Author: Jenn Sebestyen

Equipment

Ingredients

For the Brussels Sprouts Slaw

1 pound brussels sprouts trimmed
½ cup thinly sliced red onion about one-fourth of an onion
⅓ cup sliced almonds optionally toasted
¼ cup dried cranberries

For the dressing

3 tablespoons red wine vinegar or apple cider vinegar
2 tablespoons dijon mustard
1-2 tablespoon(s) pure maple syrup
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Shave the brussels sprouts using a food processor fit with the slicing disc set to a thickness of "2".
Add the shaved brussels sprouts to a large mixing bowl along with the onion, almonds, and dried cranberries.
In a small mason jar, add all of the dressing ingredients. Screw on the lid tightly and shake vigorously until fully mixed.
Pour the dressing over the slaw ingredients and toss well until all the ingredients are evenly coated.
Cover tightly and transfer to the fridge for 30 minutes. Taste and adjust seasoning, as needed.

Notes

~ Trim the brussels sprouts. Cut off any woody stems and remove any outer leaves that are damaged or discolored.

~ Use the slicing disc of a food processor to shave the brussels sprouts quickly and easily.

~ For an even quicker prep, buy store-bought shaved brussels sprouts if your store carries them.

~ If your dried cranberries are really dry, plump them up in warm water for 15 to 20 minutes. Drain well and pat dry before adding to the slaw.

~ Feel free to toast the sliced almonds for a deeper flavor. Heat a dry skillet over medium-low heat. Add the almonds and cook, stirring frequently to prevent burning, for 3 to 4 minutes until golden and fragrant. Watch them closely as nuts tend to burn easily.

~ The dressing should taste strong on its own. This brussels sprouts slaw is hearty and it needs big bold flavors to cut through the sturdy ingredients.

~ While this slaw recipe can be served immediately, it's more flavorful and tender after it's rested for a bit. Taste and adjust seasoning after the slaw has rested for about 30 minutes.

Nutrition