Description
A crisp and vibrant slaw that perfectly balances sweet, tangy, and savory flavors. Ideal for holiday spreads, weeknight dinners, or a healthy dish to bring to gatherings, this Honey Dijon Brussels Sprout Slaw transforms humble Brussels sprouts into a refreshing and flavorful side dish. The combination of honey, Dijon mustard, and a touch of apple cider vinegar creates a bright, balanced dressing that complements the crunch of the sprouts and optional mix-ins like apples, nuts, and cranberries.
Ingredients
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1 pound Brussels sprouts, trimmed and thinly sliced
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1 medium apple, thinly sliced or julienned (optional)
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½ cup shredded carrots
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¼ cup sliced green onions
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⅓ cup chopped toasted almonds or pecans
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¼ cup dried cranberries (optional)
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3 tablespoons Dijon mustard
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2 tablespoons honey
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3 tablespoons apple cider vinegar
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¼ cup olive oil
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1 teaspoon lemon juice
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Salt and black pepper, to taste
Instructions
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Trim the ends of the Brussels sprouts and remove any discolored leaves. Shred thinly using a knife or food processor.
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In a large bowl, combine Brussels sprouts, carrots, apple, and green onions. Toss to mix evenly.
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In a small bowl or jar, whisk together Dijon mustard, honey, apple cider vinegar, lemon juice, olive oil, salt, and pepper until smooth.
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Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly.
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Stir in toasted nuts and dried cranberries. Mix to combine all flavors and textures.
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Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
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For a nut-free version, omit nuts or use roasted sunflower or pumpkin seeds.
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For a creamier texture, add a tablespoon of Greek yogurt or mayonnaise to the dressing.
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Can be made up to 24 hours ahead; store dressing separately and toss before serving.
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Add seasonal ingredients like pomegranate seeds, pear slices, or shaved Parmesan for variation.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes