Fresh & Flavorful Shaved Brussels Sprout Slaw: A Tangy, Nutty, and Healthy Side Dish

This vibrant Brussels sprout slaw, crafted from thinly sliced, tender Brussels sprouts, complemented by tangy cranberries and crunchy, nutty pumpkin seeds, is the ultimate side salad you’ve been searching for. Its light and zesty lemon vinaigrette perfectly coats each crisp strand, adding a delightful brightness and a burst of flavor to your plate. It’s truly a feast for both the eyes and the palate, offering a refreshing contrast to almost any meal. (Jump to Recipe.)

For too long, the humble Brussels sprout has suffered an undeserved reputation, often relegated to the back of the vegetable popularity queue. Yet, its inherent charm and miniature perfection should rightfully place it at the forefront. Who can truly resist such a tiny, meticulously replicated version of a giant cabbage head? Each sprout is a marvel of nature, splendid in every minute detail, a testament to the beauty found in small packages.

Beyond its undeniable cuteness factor, the Brussels sprout offers a powerhouse of nutritional benefits, characteristic of all cruciferous vegetables. It’s a true superfood, boasting an impressive adaptability that makes it a culinary chameleon. You can steam it to tender perfection, roast it until caramelized and sweet, sauté it with garlic, or incorporate it into hearty soups and stews. And yes, perhaps its most underrated talent is that you can absolutely enjoy it raw – a revelation that transforms its flavor profile into something surprisingly delicate and fresh.

The Art of Shaving Brussels Sprouts for the Perfect Slaw

The secret to an exceptional Brussels sprout slaw lies in how you prepare the sprouts. Thinly shaving them transforms their texture from dense and firm to delicately crisp and pliable, making them ideal for absorbing the vibrant dressing. This method not only softens their raw intensity but also unlocks a milder, sweeter flavor that is incredibly appealing. Using a mandoline slicer is highly recommended for achieving consistent, paper-thin slices, which is crucial for the slaw’s texture. If a mandoline isn’t available, a very sharp chef’s knife and a steady hand can yield similar results, though it requires a bit more patience and precision.

When selecting Brussels sprouts, look for ones that are bright green, firm, and tightly packed. Avoid any with yellowing leaves or soft spots. Proper preparation starts with trimming the very bottom of the stem and removing any loose or discolored outer leaves. Once prepped, they are ready to be transformed into the star of your next meal.

A Symphony of Flavors: Cranberries, Pumpkin Seeds, and Zesty Vinaigrette

This Brussels sprout slaw isn’t just about the sprouts; it’s a harmonious blend of textures and tastes, elevated by its thoughtful additions. The dried cranberries introduce a delightful burst of tangy sweetness and a chewy texture that complements the crispness of the sprouts. They also add a beautiful pop of color, making the dish even more visually appealing. Beyond their flavor, cranberries are packed with antioxidants, adding to the health benefits of this already nutritious salad.

Then there are the pumpkin seeds, or pepitas, which contribute a wonderful nutty flavor and a satisfying crunch. These small but mighty seeds are rich in healthy fats, protein, and essential minerals like magnesium and zinc, making them a fantastic nutritional boost. If you don’t have pumpkin seeds on hand, sunflower seeds or even finely chopped walnuts or pecans can make a delicious substitution, offering a similar crunch and earthy note.

The magic truly comes together with the simple, yet perfectly balanced, lemon vinaigrette. Fresh lemon juice provides the essential acidity and brightness that cuts through the richness of a meal and invigorates the raw sprouts. High-quality olive oil forms the base, offering a smooth, fruity richness. Dijon mustard acts as a natural emulsifier, ensuring the dressing stays beautifully integrated, while also adding a subtle tang and depth. A touch of maple syrup or honey introduces a hint of sweetness, balancing the tartness of the lemon and cranberries. Seasoned with just the right amount of salt and pepper, this vinaigrette ties all the components together, coating each ingredient with a vibrant, irresistible flavor.

A Versatile and Make-Ahead Delight

I’ve found myself making this simple Brussels sprout slaw countless times throughout the winter months, and it never fails to impress. One of its most delightful qualities is its versatility: it’s fantastic served immediately, offering a crisp freshness, but it also develops an even deeper, more mellow flavor after a day or so in the fridge. This makes it an ideal make-ahead dish, a true cook’s dream, allowing you to prepare it in advance and simply enjoy when mealtime arrives.

This slaw truly shines as a side dish for almost any occasion. Imagine it alongside a hearty roast beef or a comforting meatloaf and mashed potato dinner – it instantly elevates the meal from good to gourmet. Picture a generous pile next to a crispy, pan-fried fish fillet or some oven-fried chicken thighs – a combination that’s simply wow-worthy. In the depths of winter, when fresh garden greens are merely a distant dream, thinly shaved Brussels sprouts admirably satisfy that salad craving. Yet, don’t let its winter appeal fool you; this Brussels sprout slaw is equally poised to become your go-to salad for the upcoming barbecue season, offering a refreshing and healthy counterpoint to grilled meats and smoky flavors. Its ability to be prepared ahead of time ensures you can spend less time in the kitchen and more time enjoying your guests and the meal. It’s truly an eater’s delight, offering both vibrant flavor and incredible convenience.

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Kitchen Frau Tips for Success:

If pumpkin seeds are not readily available or you prefer an alternative, feel free to substitute with sunflower seeds or your favorite chopped nuts, such as pecans or walnuts. They will add a similar delightful crunch and nutty flavor, maintaining the integrity and deliciousness of the slaw.

Shaved Brussels Sprout Slaw with Cranberries and Pumpkin Seeds

This recipe provides a wonderfully fresh and vibrant side dish that is both easy to prepare and incredibly flavorful. The combination of crisp sprouts, tart cranberries, and nutty pumpkin seeds, all tossed in a bright lemon vinaigrette, creates a memorable salad perfect for any meal.

• 1 lb (454g) Brussels sprouts (approximately 4 cups trimmed and sliced)
• ½ cup (60g) dried cranberries
• ½ cup (65g) pumpkin seeds (pepitas)
• 2 tablespoons (30ml) fresh lemon juice
• ¼ cup (60ml) good quality olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup or honey
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions:

1. **Prepare the Brussels Sprouts:** Begin by trimming about ¼ inch (0.5cm) off the bottom stem of each Brussels sprout. Carefully remove any damaged, yellowed, or wilted outer leaves. Using a mandoline slicer (recommended for thin, even slices) or a very sharp chef’s knife, thinly slice each sprout, working from the top towards the stem. Discard the very last couple of slices near the tough stem end. You should yield approximately 4 cups (1 liter) of thinly sliced sprouts.
2. **Combine Slaw Ingredients:** Transfer the prepared sliced Brussels sprouts into a large mixing bowl. Add the dried cranberries and pumpkin seeds to the bowl.
3. **Prepare the Vinaigrette:** In a small jar with a tight-fitting lid, or a small bowl, combine the lemon juice, olive oil, Dijon mustard, maple syrup (or honey), salt, and pepper. Secure the lid and shake vigorously until well combined and emulsified, or whisk thoroughly in a bowl.
4. **Dress the Slaw:** Pour the prepared salad dressing over the Brussels sprouts, cranberries, and pumpkin seeds in the mixing bowl.
5. **Toss and Serve:** Toss all the ingredients together gently but thoroughly, ensuring that every piece of sprout, cranberry, and pumpkin seed is evenly coated with the vibrant vinaigrette.

The Brussels sprout slaw can be served immediately for a crisp texture, or for an even more mellow and flavorful experience, it can be made ahead and refrigerated for several hours before serving. Leftovers often taste even better the next day as the flavors have more time to meld and deepen.

Serves 4 to 6 as a generous side dish.

Guten Appetit!

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