Shredded Brussels sprouts form the base of this crunchy salad.
Whether they areroasted, fried, or shredded, Brussels sprouts are the unsung hero of the produce aisle.
This slaw is the perfect winter salad.
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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 sproutsis easier (and faster!)
Simply Recipes / Micah Siva
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.
Thinly slice each Brussels sprout in half with a large knife using a rocking motion.
Simply Recipes / Micah Siva
Shredded Brussels sprouts will last up to 3 days in an airtight, food-safe container.
How to Toast Nuts
Toasting brings out nuts natural oils, making them taste…nuttier!
When toasting nuts, it is best to toast the whole nut instead of chopped nuts.
Simply Recipes / Micah Siva
This helps to prevent burning any smaller pieces in the process.
Keep a close eye on them as they are prone to burning.
Toss occasionally until they deepen in color and become fragrant.
Simply Recipes / Micah Siva
Immediately transfer to a plate or a bowl to reduce the chances of burning.
Make This Slaw in Advance
The best part about this Brussels sprouts slaw?
Leftovers will keep in the fridge for 3 days.
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Drain well, then proceed with the recipe.
Whisk together the apple cider vinegar, maple syrup, Dijon mustard, and garlic.
While whisking, slowly pour in the olive oil.
Simply Recipes / Micah Siva
Season with salt and pepper.
Drizzle the dressing over the salad and toss well to combine.
Let sit for 5 to 10 minutes before serving.
Simply Recipes / Micah Siva
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