This slaw is the perfect winter salad. Rich pecans, spicy red onion, and sweet cranberries are tossed in a sweet and savory maple dressing. The longer the salad sits, the juicier the cranberries get as the shaved Brussels sprouts become more tender.
How to Shave Brussels Sprouts
Shaving Brussels sprouts is easier (and faster!) than you think. Some grocery stores carry Brussels sprouts that are already shredded (like Trader Joe’s). First, trim the ends off the sprouts and pick off any browning or wilted outer layers. Cut each Brussels sprout in half lengthwise and place the cut side down on your cutting board—this gives you a stable surface that won’t wobble). Thinly slice each Brussels sprout in half with a large knife using a rocking motion. Brussels sprouts can also be shredded in a food processor using a slicing attachment or very carefully using a mandolin. Shredded Brussels sprouts will last up to 3 days in an airtight, food-safe container. If they lose their crunchy texture, begin to smell like old cabbage, or become gray, it’s time to toss.
How to Toast Nuts
Toasting brings out nuts’ natural oils, making them taste…nuttier! Not only does this deepen the flavor, but it makes them crunchier and richer in color, giving your dish a new level of flavor. When toasting nuts, it is best to toast the whole nut instead of chopped nuts. This helps to prevent burning any smaller pieces in the process. To toast a small amount of nuts (under 1/2 cup), place the nuts in a dry skillet over medium-low heat. Keep a close eye on them as they are prone to burning. Toss occasionally until they deepen in color and become fragrant. Immediately transfer to a plate or a bowl to reduce the chances of burning. If toasting a larger quantity, roast at 350°F on a sheet pan for 6 to 8 minutes, or until golden.
Make This Slaw in Advance
The best part about this Brussels sprouts slaw? It holds up exceptionally well, meaning you can dress it ahead of time to make dinner prep a breeze. Prepare the ingredients up to 3 days in advance and toss with the dressing up to 2 hours in advance. Leftovers will keep in the fridge for 3 days.
Make This Recipe Your Own
Add thinly sliced apples or pomegranate seeds in lieu of cranberriesSubstitute maple syrup for honeyReplace pecans with slivered almonds or pumpkin seedsAdd a big handful of chopped kale to the mix
1 pound Brussels sprouts, shaved
1/2 medium red onion, thinly sliced
1/3 cup chopped, toasted pecans
1/3 cup dried cranberries
For the dressing
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 medium clove garlic, minced
3 tablespoons olive oil
Salt and pepper, to taste
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