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.
You can never have too many Brussels sprouts on the table, and if you have any haters in the family, they just haven’t had them prepared the right way 😉 Here are a few on my favorite Brussels sprout recipes ~
- CREAMED BRUSSELS SPROUTS
- ROASTED BRUSSELS SPROUT AND POMELO SALAD
- BRUSSELS SPROUT SOUP (WITH BACON!)
Brussels Sprout Slaw with Maple Cider Vinaigrette
- 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.
- Also perfect for fall is my ROASTED BRUSSELS SPROUTS WITH POMEGRANATES, it makes a festive side dish for any meal.
Don’t forget to pin this Brussels Sprout Slaw!
Questions and Reviews
I made this for Thanksgiving this year. I left out the walnuts because my son is allergic and added a bit more of the dried cranberries because I was worried the salad would be lacking something without the nuts. It was fantastic. So fresh and flavourful. I will definitely make it again.
I bet the dried cranberries added the perfect zing.
Hello there ? Just thought I’d leave a massage to let you know I’ve loved this amazing recipe and I’ve included it in my 50 Epic Vegan Christmas recipes’ roundup:
Thank you & happy holidays! =)
Thanks so much Francesca, I’ll check it out now!
I love raw brussels sprouts! I’m always looking for different salads to make with them. YUM!
Love this salad. I made one for the first time last fall, and I found it took more than 2 hours to get the rawness out of the sprouts. Not to the point of limpness, mind you. I just felt like they needed lots of time to absorb the vinegar. But they’re so fabulous! Now I’m inspired to make one again! Thanks!
Hi Sue, brussel sprouts are one of my favorite veggies, love this dressing!
Sue, your photographs make Brussels sprouts look as delicious as candy! That is a beautiful salad and I am going to make it this weekend.
This is gorgeous! I love everything about it!
Dear Sue, What a beautiful salad. Colorful; the way it should be, healthy and the dressings is perfect for the season. Blessings, Catherine