Brussels Sprout Slaw

Name: Brussels Sprout Slaw
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pound brussels sprouts (trimmed, shaved {or you can buy prepackaged shaved Brussels sprouts}); 1/2 cup dried cranberries ({or try dried raisins or apricots}); 1/2 cup sliced almonds ({or try pecans or walnuts}); 1/4 cup fresh parsley (chopped); 1 lemon (juiced and zested); 1/3 cup extra virgin olive oil; 3 garlic cloves (minced); 1 teaspoon honey; 1/2 teaspoon whole grain mustard; 1/2 teaspoon salt; 1/8 teaspoon black pepper; Parmesan cheese (freshly grated, for garnish); Lemon wedges (for serving)

A crunchy, mayo-free Brussels sprout slaw with dried cranberries, sliced almonds, and parsley in a bright Lebanese-style lemon garlic dressing. Ready in 15 minutes and even better made ahead.

Prep15 min
Total15 min
Makes4 servings
Calories340

Ingredients

4 servings

1 pound brussels sprouts (trimmed, shaved {or you can buy prepackaged shaved Brussels sprouts})
1/2 cup dried cranberries ({or try dried raisins or apricots})
1/2 cup sliced almonds ({or try pecans or walnuts})
1/4 cup fresh parsley (chopped)

For the dressing:

1 lemon (juiced and zested)
1/3 cup extra virgin olive oil
3 garlic cloves (minced)
1 teaspoon honey
1/2 teaspoon whole grain mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
Parmesan cheese (freshly grated, for garnish)
Lemon wedges (for serving)

Method

1
Add the shaved Brussels sprouts, dried cranberries, almonds, and parsley to a large bowl and toss. (If making ahead, hold the almonds until serving.)
2
In a jar or small bowl, combine the lemon juice and zest, olive oil, garlic, honey, mustard, salt, and pepper. Shake or whisk until well blended.
3
Pour the dressing over the slaw and toss until evenly coated. Let rest for 20 to 30 minutes.
4
Top with grated Parmesan and serve with lemon wedges.

Notes

Shortcut: Pre-shaved Brussels sprouts are in the produce section of most grocery stores. Remove any thick stem pieces. Make-ahead: Shave sprouts up to 3 days ahead; make the dressing up to 5 days ahead. Toss up to 24 hours before serving and add the almonds last. Storage: Keeps up to 3 days in an airtight container in the fridge. It softens over time but stays flavorful. Kid-friendly tip: Start with 2 garlic cloves if you're serving little ones. Raw garlic gets stronger as it sits. Dairy-free: Skip the Parmesan.