Creamy Brussel Sprout Slaw with Cranberries
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.
Servings 6 people
Calories 150kcal
Ingredients
- 250 g brussels sprouts thinly sliced or shredded in food processor, (trimmed weight)
- 50 g dried sweetened cranberries
- 1/2 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
- 1/3 tsp onion granules/powder
Instructions
- Slice the brussels sprouts thinly or shred in a food processor 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 seasoning if needed and serve!
Notes
- Brussels sprouts: For best results use firm, fresh sprouts. Trim and either slice them thinly (I chose this method) or shred in a food processor.
- 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.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 268mg | Potassium: 232mg | Fiber: 2g | Sugar: 9g | Vitamin A: 328IU | Vitamin C: 39mg | Calcium: 66mg | Iron: 1mg