This delicious, festive brussel sprout slaw comes with a low fat creamy lemon dressing and dried sweetened cranberries. You can make the dressing in advance and simply combine with the sprouts when you are ready to serve it.
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!
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.