Crisp and healthy brussels sprout slaw, with tart cherries, dried cranberries, and crunchy walnuts. Naturally gluten-free, raw, and easily made vegan. Jump to the recipe here, or read on and get the recipe at the bottom of the post!
I’m going to come right out and say it: I love brussels sprouts. I don’t just mean I like them, I mean I get cravings for them.
The key, I think, is that they need to be prepared right to be good — isn’t that the case with all veggies? — if they’re over-cooked, that’s where things start to go south.
My all-time favorite way to eat them is simply roasted in a little olive oil, salt, and pepper, but recently The Husband and I were out at one of our favorite restaurants when I noticed something new on the menu: brussels sprout slaw.
I had to have it, and after one bite was instantly hooked. I knew I had to try to recreate it at home, and spent the rest of dinner gently pestering our waiter for clues as to the recipe. I even took home an extra little container of the stuff and dissected it with tweezers to identify all its components.
I made a couple of changes to my slaw, but all the things I loved about the original are still there: the crunchy fresh veggies, the light dressing, the bite of tart cherries and crunchy walnuts… I was so pleased with myself that after snapping these photos, I literally started dancing around my house eating straight out of the bowl.
Eating veggies should always be this good.
- 1 lb. Brussls sprouts, trimmed and thinly sliced
- 2 cups red or green cabbage, thinly sliced (about ½ a small head, or ¼ large)
- 2 cups kale, thinly sliced (about 2-3 leaves)
- 1½ - 2 cups tart cherries, chopped (fresh, or canned and drained, or frozen and thawed and drained)
- 1½ - 2 cups walnuts, roughly chopped
- 1 cup dried cranberries, or dried cherries, roughly chopped
- ¼ cup apple cider vinegar
- 2 TBSP honey (or sugar, or other sweetener, to make it vegan)
- 1 TBSP whole grain mustard
- ½ cup olive oil
- salt and pepper, to taste
- Trim the stem ends of the brussels sprouts, and discard any rough looking outer-leaves. Stand them up on the flat (cut) stem end, and carefully slice as thin as you can easily manage. (Or, if you have a slicer attachment on your food processor, you can use that.)
- Thinly slice or shred the cabbage and kale, and chop the remaining ingredients. (If your cherries are canned or frozen, be sure to drain them thoroughly.) Add everything to a large bowl.
- In a separate bowl or glass measuring cup, whisk together all of the dressing ingredients. Add a pinch of salt and pepper, to taste. If the dressing is too tart for you liking, add a bit more olive oil, and if it's not tart enough, add a splash more vinegar. Same goes for the honey and mustard -- adjust to taste, if you wish.
- Pour dressing over the slaw and toss well (I find tongs are great for this) until everything is evenly coated. Can be served immediately, or covered with plastic wrap and stored in the fridge. Slaw will keep well in the fridge for several days.
I love this slaw with both dried cranberries and fresh tart cherries, but you could easily swap the cranberries for dried cherries, and leave out the fresh ones if you wish. I also think it would be fun to try with some fresh cranberries, thinly sliced, in place of the cherries when they are in season. Obviously, feel free to play with this recipe to your tastes. And if you come up with a great variation, tell me about it!
This recipe makes a lot of slaw as written (perfect for a party or a big family, or, you know, ME), but you can easily halve all the ingredients if you want less.
(P.S. -- leftovers of this slaw are amazing piled high on a turkey sandwich, with a little smear of dijon mustard on the bread. So, maybe you don't want to halve the recipe after all!)