Creamy Brussels Sprout Slaw

Overhead shot of Brussels sprout slaw served in a large bowl.

Easy and quick to make, this Brussels sprout slaw is a perfect festive salad. Made with orange, pecans and cranberries, it's perfect for the holidays!

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Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 372kcal

Author: Betty Davies

Ingredients

1¾ pounds Brussels sprouts (800g)
1 cup dried cranberries
1 cup pecans (roughly chopped)
1 cup mayonnaise
2 tablespoons rice wine vinegar
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspopon garlic powder
zest of 1 orange
juice of ½ orange

Instructions

Trim the stems of the sprouts and remove the outer green leaves. Slice them thinly and add to a large bowl.
Add the rest of the ingredients to the sprouts and mix well to combine.
For best results, let sit in the fridge for 30 minutes or longer before serving to let the flavors develop.

Notes

Slice the Brussels sprouts fairly finely so that they are easy to eat and mix well with the other ingredients.
For the best flavors, use freshly squeezed orange juice rather than bottled.
Garnish with leftover orange slices for a pop of color.
Keep covered and chilled in the fridge for up to 4 days.
Nutritional values are an estimate and based on one of eight servings.

Nutrition