Brussels Sprouts, Dried Cranberry and Toasted Hazelnut Slaw Recipe

Prep Time Cook Time Serves
10m 4-6 as a side

My favorite way to eat Brussels sprouts is raw. They taste fresher and the crunch of finely shredded sprouts makes for a great salad. Oh, and they are also better for you. So there, if you haven’t tried them raw, now’s the time! This simple recipe adds some sweetness from the dried cranberries and even more flavor with the dijon mustard and apple cider vinegar dressing. Go on, try it. It just might change your mind about these little green balls.

INGREDIENTS

For the salad:
  • 1 pound Brussels sprouts
  • 1/2 cup dried cranberries
  • 1/2 cup toasted hazelnuts, chopped
For the dressing:
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • pinch salt and pepper
  • 1/4 cup vegetable oil

INSTRUCTIONS

Finely shred the Brussels sprouts using a food processor. Transfer to a large bowl and add the cranberries and hazelnuts.

To make the dressing, simply whisk together all the dressing ingredients until well blended. I like to use an old jam jar and lid for this. Put in all the ingredients and then give it a good shake!

Dress the salad and toss to ensure all the sprouts are coated. Enjoy!

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