Brussels Sprouts Slaw with Cranberries and Walnuts
A crisp, refreshing fall salad
Servings: 8 servings
Calories: 149kcal
Ingredients
- ¾ pound Brussels sprouts
- 1 medium ripe pear cored and diced
- ⅔ cup dried cranberries
- ½ cup walnuts toasted and chopped
- ¼ cup lemon juice
- 2 Tbs extra virgin olive oil
- ½ teaspoon dijon mustard
- 1 Tbs maple syrup, honey, or sweetener of choice
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
Instructions
- Trim the bottom from sprouts and remove any loose or bruised leaves.
- Shred the Brussels sprouts in a food processor, or cut into thin slices using a sharp knife.
- Transfer shredded sprouts to a mixing bowl.
- Add pear, cranberries, and walnuts to the sprouts.
- Mix lemon juice, olive oil, mustard, sweetener, salt and pepper in a measuring cup and whisk well to combine.
- Pour olive oil/lemon dressing over the slaw and toss well.
- Cover and refrigerate slaw for at least 30 minutes. Re-stir before serving.
- This slaw is best served within 24 hours.
Notes
This salad tastes best the same day. Once you add the dressing, the Brussels sprouts will start to wilt.
If you want to prep it ahead of time, shred the Brussels sprouts and combine them with the cranberries and walnuts. Add the pear and dressing 30 minutes before serving to allow the flavors to blend.
Nutrition
Calories: 149kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 88mg | Potassium: 242mg | Fiber: 3g | Sugar: 12g | Vitamin A: 328IU | Vitamin C: 40mg | Calcium: 31mg | Iron: 1mg