This delicious, festive brussel sprout slaw comes with a low fat creamy lemon dressing and dried cranberries for added sweetness. This salad takes minutes to put together but you can speed things up even more by making the dressing in advance and simply combining with the sprouts when you are ready to serve it.
This simple brussel sprout slaw is a fantastic way of serving this vegetable. If you’ve only ever had cooked brussels sprouts this salad will surprise you. Raw sprouts are very different from cooked. They have a sharpness and crunch cooked brussels sprouts can never have – and raw sprouts are never soggy! What’s more you can infuse them with all sorts of flavours as I have done in this marinated Christmas slaw with pecans.
Another festive sprouts recipe you might like are roasted brussels sprouts with cranberries and chestnuts.
Brussel sprout slaw ingredients
In this brussels sprout salad I combined shredded raw brussels sprouts with dried cranberries for a bit of sweetness and coated them generously with a creamy, lemony dressing. The main ingredient in the dressing is naturally low in fat Skyr (use yogurt if you prefer), which adds creaminess with hardly any calories. I also used a touch of vegetable oil and mayonnaise for more savouriness and depth of flavour.
Top tip
The dressing can be made in advance and refrigerated (overnight) until you are ready to make the salad.
Another holiday dish where I’ve used a similar dressing is turkey cranberry salad with lime dressing.
How to prepare the brussels sprouts
You can either shred them in the 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 any tough outer leaves then 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.
Step-by-step recipe instructions
1.Shred the brussels sprouts and place in a large bowl. Add the seasoning and stir.
2. In another bowl combine the dressing ingredients.
3. Stir the mixture until smooth and creamy. Add the cranberries into the salad bowl.
4. Stir the dressing into the salad, adjust the seasoning if needed and serve!
Top tips for making shaved brussel sprout salad
- Brussels sprouts: For best results use firm, fresh sprouts.
- Creamy dressing: You can make the dressing in advance and refrigerate, covered, overnight.
- 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.
- Herbs: I kept this recipe simple and didn’t use any herbs but if I had I would have gone for either chives or cilantro.
- Make the salad in advance: Once you’ve added the dressing you can either serve this salad straight away or cover and refrigerate for up to 2 hours.
Serving suggestions
This shredded brussel sprout salad goes well with any festive centrepiece, whether it’s turkey wellington or vegetarian stuffed butternut squash. It can also be served alongside other holiday side dishes, such as quick vegetarian stuffing, turkey stuffing balls or stuffing casserole. Delicious also with Christmas or Thanksgiving leftovers.
You might also like
Check out also this collection of over 15 easy vegan salads.
Keep in touch!
If you make this simple brussel 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 Brussel Sprout Slaw with Cranberries
Ingredients
- 250 g brussels sprouts thinly sliced or shredded in food processor, (trimmed weight)
- 50 g dried sweetened cranberries
- ½ tsp Good pinch of fine sea salt and pepper to taste
For the creamy dressing
- 8 tbsp Skyr/low fat thick yogurt
- 3 tbsp mayonnaise
- 2 tbsp vegetable oil
- 3 tbsp lemon juice plus zest of 1-1.5 lemon
- ⅓ tsp onion granules/powder
Instructions
- You can either shred the sprouts in the 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 any tough outer leaves then cut each sprout in half through the stem. Slice each half thinly along its width discarding the tough stem.
- Separate the shreds and place in a large bowl. Add the cranberries, seasoning and stir.
- In another bowl combine the dressing ingredients and stir until smooth.
- Stir the dressing into the salad, adjust the seasoning if needed and serve!
Notes
- Brussels sprouts: For best results use firm, fresh sprouts.
- Creamy dressing: You can make the dressing in advance, cover and refrigerate overnight.
- 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.
- Herbs: I kept this recipe simple and didn’t use any herbs but if I had I would have gone for either chives or cilantro.
- Make the salad in advance: Once you’ve added the dressing you can either serve this salad straight away or cover and refrigerate for up to 2 hours.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.
This looks delicious - adding the cranberries for a touch of sweetness is a great idea.
Thank you!
You may actually have tempted me to cook/make something with bruseel sprouts. I love raw cabbage so am thinking this would be lovely!
Follow the temptation Jenny, raw sprouts are so good especially lathered in a creamy sauce!
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. ))
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:)
Oh wow! Slaw and sprouts are two of my husbands favourite things. He would love this! Fab idea!
Thank you! We all loved this slaw, I think I actually prefer it to cooked sprouts.
Yum! Such a nice way of serving brussel sprouts and the creamy, zesty dressing sounds delicious!
Thank you Jo:)