This delicious Brussels Sprout Slaw comes with a low fat creamy lemon dressing and dried cranberries for added sweetness. It's quick and easy to make and perfect for the festive season.
Check out also brussels sprouts with balsamic cranberries!
This creamy Brussels Sprout Slaw is a fantastic way of serving this winter vegetable. If you’ve only ever had cooked brussels sprouts this salad will surprise you. Raw brussels sprouts are very different from cooked. They have a sharpness, crunch, freshness and, crucially - they are never soggy or bitter!Â
This creamy slaw with raw brussels sprouts takes minutes to put together, but you can speed things up even more by making the dressing in advance. Simply combine it with the sprouts when you are ready to serve the salad.
Brussels sprout slaw ingredients and substitutions
- Brussels sprouts: use firm, fresh sprouts. Avoid yellowish wilted sprouts.Â
- Dried cranberries: you can use dried cherries or another tart dried fruit variety instead if you prefer.
- Yogurt: use Skyr, natural or Greek yogurt.
- Mayonnaise: adds depth of flavour.
- Oil: either vegetable or mild tasting olive oil will work.
- Lemon juice and zest.
- Onion granules: you can use chopped scallions/green onions instead if you are not planning to make it in advance.
- Sea salt and pepper to taste.
How to prepare the brussels sprouts
Start by removing the tough outer leaves and either,
Shred your raw sprouts in the food processor, or
Slice thinly using a sharp knife (which is what I've done). If you choose this method cut each sprout in half through the stem. Slice each half thinly along its width discarding the tough stem. Separate the shreds and make the slaw.
Top tip
If you've shredded too many brussels sprouts don't worry, they won't go to waste - you can easily turn them into a speedy, creamy brussels sprout soup!
Step-by-step recipe instructions
1.Prepare brussels sprouts: shred the sprouts and place in a large bowl. Add the seasoning and stir.
2. Make dressing: In another bowl combine the dressing ingredients and stir until the mixture is smooth and creamy.
3. Add cranberries: combine the cranberries with the shredded brussels sprout mixture.
4. Assemble: Stir the dressing into the salad, adjust the seasoning if needed then chill for 30 minutes, if possible, before serving.
Serving suggestions
This shredded brussel sprout slaw goes well with any festive centrepiece, whether it’s turkey wellington or vegetarian stuffed butternut squash. It is also perfect to serve the next day alongside holiday leftovers such as turkey patties. This recipe also works as an everyday salad delicious with Polish egg patties or beet and potato patties.
Optional ingredients
- Fresh herbs: such as chives, dill, parsley or cilantro/fresh coriander.
- Spices: a sprinkle of your favourite curry powder (works well in many creamy salads including chicken pineapple salad) or cayenne pepper.
- Apples: tart or sweet varieties, finely cubed.
- Capers or grated dill pickles: perfect to add if serving this salad with fish dishes (such as fish cakes).
- Bacon.
- Flaked almonds: or pecans for garnish.
Top tips for making brussels sprout salad
- Brussels sprouts: For best results use firm, fresh sprouts. Avoid yellowish wilted sprouts.Â
- Preparation: You can either shred the sprouts in the food processor or slice thinly before combining with the other ingredients.
- Remember to zest the lemon first then cut and squeeze out the juice.
- Serving: Chill for 30 minutes before serving, if possible.
- Storing: This salad will stay crunchy for up to 4 hours (covered and refrigerated). It will be less crunchy though just as delicious the next day.
- Not suitable for freezing.
Make ahead
The sprouts: shred/slice the sprouts, cover and refrigerate for up to a few hours before assembling the recipe (do not season).
The dressing: make the dressing in advance and refrigerate it, covered, overnight.
The salad: Once you’ve added the dressing you can either serve this salad straight away or cover and refrigerate for up to 4 hours.
Other holiday salads to try next
- Festive Holiday Coleslaw Salad
- Zesty Turkey Cranberry Salad
- Spiced Roasted Vegetable Salad
- Creamy Turkey Avocado Salad
- Pickled Red Cabbage Slaw with Pear & Walnuts
Why not check out ALL my salad recipes!
Keep in touch!
If you make this easy brussels sprout slaw I’d love to know how it turned out for you. Did you add any herbs or spices? Let me know in the comments below, thanks!
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Creamy Brussels Sprout Slaw
Ingredients
- 8.82 ounces (250 g) brussels sprouts trimmed weight
- â…“ cup (50 g) dried sweetened cranberries
- â…“ teaspoon fine sea salt and pepper to taste
For the creamy dressing
- 8 tablespoons thick yogurt natural, Greek or Skyr
- 3 tablespoons mayonnaise
- 1½ tablespoons vegetable oil
- 3 tablespoons lemon juice plus zest of 1-1½ lemons
- â…“ teaspoon onion granules/powder or finely chopped scallion/spring onion
Instructions
- Prepare brussels sprouts: You can either shred the sprouts in a food processor or slice thinly using a sharp knife (which is what I've done). If you choose the latter method prepare the sprouts by removing tough outer leaves then cut each sprout in half through the stem. Slice each half thinly along its width discarding the tough stem.Â
- Combine ingredients: Separate the shreds and place in a large bowl. Add the cranberries, seasoning and stir.
- Make dressing: In another bowl combine the dressing ingredients and stir until smooth.
- Assemble salad: Stir the dressing into the salad, adjust the seasoning if needed and serve!
Notes
- Brussels sprouts: For best results use firm, fresh sprouts.Â
- Creamy dressing: You can make the dressing in advance, cover and refrigerate overnight.Â
- For the dressing - zest the lemon first then cut and squeeze out the juice.
- Yogurt: I used naturally low in fat creamy Skyr, but you can use reduced fat Greek yogurt or another thick yogurt.
- Optional ingredients:Â chives, cilantro/fresh coriander, curry powder, cayenne pepper, cubed apple, bacon.
- Serving: Chill for 30 minutes before serving, if possible.
- Storing:Â This salad will stay crunchy for up to 4 hours (covered and refrigerated). It will be less crunchy though just as delicious the next day.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Rosemary
This looks delicious - adding the cranberries for a touch of sweetness is a great idea.
Monika
Thank you!
Jenny Walters
You may actually have tempted me to cook/make something with bruseel sprouts. I love raw cabbage so am thinking this would be lovely!
Monika
Follow the temptation Jenny, raw sprouts are so good especially lathered in a creamy sauce!
Rod C
made this yesterday for a late-UK Thanksgiving spread (we do this in London with friends on the Sunday after American Thanksgiving) . I used a sriracha mayonnaise I picked up in a Japanese store, and I thought it gave a nice kick. So, thought it was a fantastic healthy addition to the table (have to offset all the meat and carbs) and people felt the slaw was a perfect complement. My sprouts may have been a bit dry, as I added a bit more to the dressing, and tried to make it ‘wetter’.. Instead of Skyr, I used the Yorkshire version of Greek yoghurt, which I would give a shout-out for here, as it was really good - and that may have been the reason for the dryness. Thanks Monika - I’ve finally made an everyday-healthy recipe! I hope to mine your breakfast recipes as I’m on duty next year with the kids first thing. ))
Monika
Thanks for letting me know Rod! I am intrigued by the Yorkshire version of Greek yogurt, haven't come across that. I'll pay more attention in the dairy section of the supermarket next time I go shopping. Sriracha sounds great in this recipe. If you like sriracha try also this recipe: https://www.everydayhealthyrecipes.com/quick-chicken-quinoa-spinach-salad-with-sriracha-dressing/
Thanks for visiting my blog and making my recipe:)
Donna
Oh wow! Slaw and sprouts are two of my husbands favourite things. He would love this! Fab idea!
Monika
Thank you! We all loved this slaw, I think I actually prefer it to cooked sprouts.
Jo Allison
Yum! Such a nice way of serving brussel sprouts and the creamy, zesty dressing sounds delicious!
Monika
Thank you Jo:)