My Brussel Sprouts Salad with Cranberries got rave reviews when I brought it to a friend’s house.
I was surprised how many folks told me they never had a Brussel sprout cranberry salad before.
My friends claim to only have tried roasted Brussel sprouts. And only ate those during the holidays.
Well, they don’t know what they’ve been missing!
The wonderful thing about this Brussel sprout coleslaw is that you can make it any time during the year, even though most of us think that Brussel sprouts are only for the fall or winter months.
It’s a terrific salad to serve at barbecues and tailgate get togethers in the summer or fall.
Why you’ll love making Brussel sprout and cranberry salad
First, it’s so easy to put together, especially when you’re super busy with work, school, or running the kids around to all their activities.
You can also make this ahead of time when you’re entertaining or need a dish to bring to a potluck.
It’s also a nice spin on slaw and a different way to serve up Brussels sprouts.
If you know someone who says, “Ewwwww, Brussels sprouts!” don’t tell them it’s in the slaw until after they try it. They’ll just think it’s a crunchy, sweet slaw with cranberries.
It’s sort of like “pig pile Elvis style,” but much better for you! (I also do this with my more traditional Easy Coleslaw Recipe.)
Why are Brussels sprouts so awesome?
According to Medical News Today,
Brussels sprouts are:
● high in protein compared to other green vegetables
● offer health benefits like eye and bone protection and may lower your risk of cancer
Brussels sprouts provide 75 milligrams per cup of vitamin C along with vitamin A, both of which are crucial for healthy looking skin.
How do I make Brussels sprout slaw?
This salad takes no time at all to make if you have a food processor.
First wash your sprouts in a colander. Then before shredding the sprouts, cut off the root end, which is usually a bit brown and dried out. Then cut each sprout lengthwise.
Use the food processor’s shredding blade to finely cut up your Brussels sprouts into a nice slaw.
You can also use the food processor to slice up the onion and apple, too.
If you don’t have a food processor, your alternatives are to cut the Brussels sprouts, onion and apples thinly, which is a bit of a chore.
Or you can use a mandolin slicer.
I’m not a big fan of mandolin slicers as I find them hard to use and always think I’m going to cut off a couple of finger tips. Eeeek!
Tips for making Brussels sprouts slaw
Some stores sell pre-shredded Brussels sprouts, so check the produce aisle. While this is a bit pricier than buying whole sprouts and shredding them yourself, it does save time and effort. So you decide what works for your money and time budget.
If you do decide to go with the pre-shredded sprouts, all you have to do is finely slice the red onion and apples. This can be done by hand without too much work.
While many shredded Brussel sprouts and apple salad recipes call for homemade dressings, why not use your favorite bottled vinaigrette? This makes things so much easier and saves time without too much extra cost.
Most vinaigrettes shouldn’t have any gluten or dairy, but you could get one with some Parmesan in it by accident, so double check!
You can make the Brussels sprouts coleslaw a day ahead of time. Don’t worry about dressing the salad early, either. The shredded sprouts won’t wilt like regular salad. Plus, the slaw will get more flavorful if it’s dressed overnight in the refrigerator.
Optional ingredients for your Brussels Sprout Salad
While this recipe for Brussel sprout slaw has few ingredients to keep it simple, you can add extra ingredients to make it even more delicious.
Here are some suggestions:
● Toasted Pine Nuts
● Sliced Almonds
● Diced Pears
● Goat Cheese
● Blue Cheese
● Dried Cherries
It’s also vegetarian, gluten free, and nut free unless you add nuts.
On the allergen front, Brussel sprout slaw with cranberries may be a problem for anyone who has allergies to sunflower oil. That type of oil is used in processing by many dried cranberry brands. (My daughter is allergic to sunflower seeds, so I have to check for that sort of thing.)
I’m not sure rinsing the cranberries would suffice since the dried cranberries are coated in the oil. (That’s what makes them shiny and pretty looking.)
Like Brussel sprout salad with cranberries? Here are more wholesome coleslaw recipes:
Brussel Sprouts Salad with Cranberries
- 1 1/2 pounds Brussels sprouts
- 1 Granny Smith apple, cored and cut into quarters
- 1 Fuji apple, cored and cut into quarters
- 1/2 medium red onion
- 3/4 cup dried cranberries
- 1/2 cup vinaigrette salad dressing
- Using a food processor, shred the Brussels sprouts, apples and red onion.
- Place the shredded sprouts, apples and onion in a large bowl. Add the cranberries.
- Pour the vinaigrette over the salad and toss to coat evenly.
- Serving size: 1 cup
Originally posted on December 23, 2013. Updated with new pictures and information.