Brussels Sprout Slaw

Brussels Sprout Slaw
Slaws don't have to be for summer! Seasonal vegetables of cabbage and brussels sprouts create a beautiful profile in this savory medley.
Serves: 4 servings
  • 1 pound Brussels sprouts, shredded
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 garlic clove, minced
  • big pinch of kosher salt and pepper
  • ⅓ cup olive oil
  • ⅓ cup grated Parmesan (optional)
  • ⅓ cup shallot, halved and thinly sliced
  • ⅓ cup dried cranberries, OR dried tart cherries OR sweet dried cherries OR fresh pomegranate seeds
  • ⅓ cup pecans, walnuts OR slivered almonds, roasted and chopped
  1. Wash your Brussels sprouts and pat dry. Remove root side.
  2. Shred the Brussels sprouts using a chef's knife, mandoline slicer, or food processor with a shredding blade.
  3. In a medium-sized mixing bowl, whisk together the olive oil, lemon juice, honey, dijon mustard, garlic olive oil salt, and pepper.
  4. In a large mixing bowl, combine all ingredients.
  5. Serve immediately, or refrigerate.


3 replies on “Brussels Sprout Slaw

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: