Is everyone ready for thanksgiving yet? I have my menu planned, but none of the shopping done. This lemony brussels sprouts and cranberry slaw is definitely worth adding to your menu if you need another good vegetable side dish!
One of the best things about this slaw during the busy holidays is that it really benefits from sitting in the dressing for at least 15 minutes before serving.
The dressing and sprouts can be prepped in advance, then toss everything together while you get all the food (and people!) to the table.
The sprouts soften just the right amount to still lend a crunchy slaw, but not feel like your chewing on raw sprouts. The cranberries not only add a pop of color, but they add texture that gives the slaw a better mouth-feel.
Tips and Tricks for the Lemony Brussels Sprouts and Cranberry Slaw recipe:
- Fresh lemon is king. I do stock the bottled stuff, but if you want the best dressing, get a fresh lemon (or two!).
- Does it make good leftovers? Yes-ish. I still enjoyed the leftovers, but the slaw will continue to soften as it sits, so don’t wait a week to eat any leftovers! They are best if eaten up by the next day.
- Use the mustard in multiple dishes to tie the whole meal together. I used the same mustard in a glazed salmon recipe and it paired perfectly with the slaw. I’m certain you could baste a turkey with mustard, make a mustardy potato salad, or try mustard roasted mushrooms.
- Prefer a less tangy dressing? Double the honey to tame it back a bit!
- 1 lb brussels sprouts
- ½ cup dried cranberries
- ¼ cup each: olive oil and fresh squeezed lemon juice
- 2 tsp each: honey and whole grain mustard
- ½ tsp each: salt and black pepper
- Trim brussels sprouts so that they are as tall as they are wide, then and half them. Shave them thinly using a slicer attachment on a food processor, or thinly slice with a knife. Toss brussels sprouts with cranberries.
- Combine the olive oil, fresh lemon juice (from about 1 a large lemon or 2 small), honey, mustard, salt and pepper, whisking to combine.
- Pour over the slaw and let rest for 15-30 minutes to allow the sprouts to soften (optional).
