Brussels Sprout Slaw with Maple Cider Vinaigrette is a delicious healthy salad that adds a bit of fresh green to fall and holiday tables.
Pumpkin bars and apple cakes are all fine and good, but ‘real food’ can play the fall game, too. And I’ve already fallen off the salad bandwagon, so I’m so glad I made this, it’s just what I need to get back on track. The slaw is a blend of some of my favorite seasonal ingredients— a mix of shredded Brussels sprouts and radicchio along with toasted walnuts and dried cranberries… all holding their own in a zingy maple cider mustard dressing. It’s super easy to throw together, keeps well, and is crazy healthy. I need more of this kind of thing in my life!
I’m a long time Brussels sprout lover, and I’m guessing you must be too, if you’ve made to the second paragraph of this post. But this is the first time I’ve enjoyed them raw in a salad. It’s a slap myself upside the head kind of moment — I have no idea what took me so long. This is perfect with a cozy fall cheeseburger or pulled pork sandwich, and definitely something to bring to your next tailgating party. I usually hunt and peck for the tiniest Brussels sprouts I can find, but for this slaw you can use the bigger ones, they’ll be easier to shred. You can use a food processor fitted with a shredding blade, or do it yourself with a sharp knife. I did it both ways and I think I actually prefer the hand method, and it”s a lot quicker than it sounds.
The sturdy sprouts and radicchio will hold up if you need to make this a couple of hours in advance, and that way the dressing will have a chance to penetrate and flavor the cabbages. Freshly toasted walnut halves add lots of crunch, and the cranberries add a touch of sweetness, but not too much. This slaw has a really nice sophisticated balance of bitter and sweet. Perfect for fall.
- 1 lb Brussels sprouts
- 1 small head radicchio
- heaping 1/2 cup dried cranberries
- 1 cup toasted walnuts
- 1/3 cup olive oil
- 3 Tbsp cider vinegar
- 2 Tbsp maple syrup
- 2 Tbsp mustard
- pinch of salt
- Wash and trim the sprouts. Finely shred them in a food processor fitted with a shredding attachment, or by hand with a sharp knife. If you use a knife, separate the shredded slices with your fingers.
- Wash, quarter, and core the radicchio. Finely shred it as well. Combine with the sprouts.
- Toast the walnuts over a medium heat for a few minutes until you can smell their aroma. Let cool and then give them a rough chop. Add to the salad along with the cranberries.
- Whisk together the dressing ingredients and toss with the salad. Use more or less dressing to your taste. You can do this a couple of hours ahead, but the salad is best eaten the same day. If you do mix the salad ahead of time, don't add all the dressing to it. Save some to toss in just before serving.
recipe adapted from Williams Sonoma
- Also perfect for fall is my Roasted Brussels Sprouts with Pomegranates, it makes a festive side dish for any meal.