If you love sprouts, then you have to try my Lemon Brussels Sprout Slaw recipe which combines shredded brussels sprouts with dried cranberries, crunchy almonds and freshly chopped parsley. This simple slaw is mixed with a lemony dressing. The entire dish takes minutes to prepare and is a great side dish for a weeknight meals or the holidays.
LEMON BRUSSELS SPROUT SLAW RECIPE
Slaws are a healthy and delicious side dish to add to your meals.
A slaw is really simple to pull together and there is no end to what you can add to this simple salad.
I’ve opted to swap the more regular cabbage for brussels sprouts as they have great flavor and crunch which works really well with the lemony garlic slaw dressing.
What I love about slaws is that you can make them ahead of time and store them in the refrigerator until you are ready to serve them.
In fact slaw tastes better after sitting in the fridge for a few hours to let all of the flavors meld together.
Slaws make the ideal side dish for your backyard BBQ with friends and family, an addition to the holidays or toppings on tacos or pulled pork sandwiches.
If you love a fresh tasting slaw, then try my Vegan Caribbean Coleslaw, Easy Broccoli Slaw, Healthy Coleslaw, Mexican Coleslaw and this Easy Mango Cabbage Coleslaw.
LEMON BRUSSELS SPROUT SLAW INGREDIENTS
COLESLAW MIX
BRUSSELS SPROUTS: I have used brussels sprouts which I’ve trimmed and shaved, in place of the more regular cabbage. You can buy prepackaged shaved Brussels sprouts for a time-saver.
CRANBERRIES: Some dried cranberries add a touch of sweetness but you could try adding raisins or apricots.
NUTS: I’ve opted for sliced almonds which add great crunch and texture, but pecans and walnuts would work equally well too.
FRESH HERBS: Chopped parsley adds a burst of fresh herb flavor, but you can add in other fresh herbs like ciboulette, mint, basil or cilantro.
SALAD DRESSING
ACID: The acidity for this salad dressing comes from the juice and zest of half a lemon. You could also use lime.
OIL: I like to use extra virgin olive oil in the salad dressing as it has a great nutty flavor.
GARLIC: The dressing is flavored with 3 cloves of minced garlic. Fresh garlic is the best, although you could use garlic puree at a push.
HONEY: A teaspoon of honey adds a touch of sweetness to the salad dressing, you could swap the honey for maple syrup.
MUSTARD: Whole grain mustard adds flavor to the salad dressing. You could also use Dijon mustard, but avoid yellow mustard as it has too strong a flavor and will overpower the other flavors in the dressing.
HOW TO MAKE LEMON BRUSSELS SPROUT SLAW
PREPARE THE SLAW MIX. Place the brussels sprouts, dried cranberries, almonds and parsley to a large bowl and stir to combine.
PREPARE THE SALAD DRESSING. In a small mixing bowl, or salad dressing jar, mix together the lemon juice, garlic, honey, mustard, salt and pepper and mix until well combined.
FINISH THE SLAW. When ready to serve, pour the dressing over the salad and gently toss. Serve with freshly grated Parmesan cheese and some lemon slices on the side.
RECIPE TIPS & MODIFICATIONS
- TOAST THE ALMONDS before adding them to the slaw mix if time allows. Toasting the almonds gives them a richer, toasty flavor and also makes them extra crunchy which adds to the texture of the salad.
- MIX THINGS UP as this is a versatile salad recipe, swap the nuts for some seeds like pumpkin seeds or sunflower seeds.
- ADD IN OTHER FRUIT & VEGETABLES, for example stir through some green apple, pomegranate seeds, thinly sliced red onion, shredded carrot or sliced sugar snap peas.
- STORE LEFTOVER SLAW in an airtight container in the refrigerator for up to 5 days.
- CHEESE is a nice addition. Try feta, goat cheese, Parmesan cheese or shredded mozzarella.
HOW TO SERVE BRUSSELS SPROUT SLAW
This easy brussels sprout slaw is quick to make and compliments almost any meal that you add it to. Try it with my Herb Butter Roasted Turkey for a great Thanksgiving side. I also works a treat with my Slow Cooker Mediterranean Whole Chicken.
Tasty lemony slaw also works a treat with fish, try it with my Baked Cod with Lemon or my Baked Parmesan Fish Sticks.
I especially love using this slaw recipe in these Easy Cod Fish Tacos, Southwest Breakfast Egg Tacos, Slow Cooker Shredded Beef Tacos, on top of veggie burgers or in these Slow Cooker Cuban Pork Rice Bowls.
TRY THESE OTHER SPROUT RECIPES
SHAVED BRUSSELS SPROUT SALAD
BRUSSELS SPROUT, APPLE & GOAT CHEESE SALAD
SHAVED BRUSSELS SPROUT SALAD WITH APPLE & POMEGRANATE
ROASTED BRUSSELS SPROUTS WITH BACON
ROASTED BALSAMIC BRUSSELS SPROUTS
BRUSSELS SPROUTS WITH CRANBERRIES
LEMON GARLIC ROASTED BRUSSELS SPROUTS
Lemon Brussels Sprout Slaw
If you love sprouts, then you have to try my Lemon Brussels Sprout Slaw recipe which combines shredded brussels sprouts with dried cranberries, crunchy almonds and freshly chopped parsley. This simple slaw is mixed with a lemony dressing. The entire dish takes minutes to prepare, but will elevate any main dish that you serve it alongside.
Ingredients
- 1 lb. brussels sprouts, trimmed, shaved {or you can buy prepackaged shaved Brussels sprouts}
- 1/2 cup dried cranberries {or tried raisins or apricots}
- 1/2 cup sliced almonds {or try pecans or walnuts}
- 1/4 cup fresh parsley, chopped
FOR THE DRESSING
- 1/2 of a lemon, juiced and zested
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 tsp. honey
- 1/2 tsp. whole grain mustard
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add the brussels sprouts, dried cranberries, almonds and parsley to a big mixing bowl.
- In a small mixing bowl or salad dressing jar mix together the lemon juice, garlic, honey, mustard, salt and pepper and mix well.
- Pour the dressing over the salad and gently toss. Serve with fresh Parmesan on the sdie and lemon slices.
