This fall-inspired salad includes shaved brussels sprouts, dried cranberries, and walnuts and is topped with a delicious sweet, creamy poppy seed dressing. There is no reason why coleslaw needs to be reserved for summer.
For a very long time I was certain brussels sprouts were not ever going to be my thing. In fact, I couldn’t stand them. I wanted to love them, after all, there are so many recipes out there that combine them with delicious things like bacon. I tried them every which way but they never won me over. That is, until I tried them in a salad kit that I get on a regular basis from Costco and discovered that shaved, raw brussels sprouts are my thing!
While this salad is really not anything like the kit I get from Costco, it was definitely my inspiration for adding shaved brussels sprouts to this fall-inspired coleslaw.
The veggies – a head of green cabbage, onion, carrot, my new friend – brussels sprouts, and a red bell pepper.
To quickly and easily shave brussels, I highly recommend using your food processor with the slicing blade. First, rinse and drain them and then slice off the woody ends.
Run them through the feed tube of your food processor and through the slicing blade and…voila! Shaved brussels sprouts. You can accomplish the same thing by thinly slicing them with a sharp knife but this is the way to go if you’ve got a food processor.
Grab a great big bowl and combine the shaved brussels with about half a head of thinly sliced cabbage. If you want to make things real easy, grab a large bag of coleslaw mix from the produce department and forgo the step of cutting up the cabbage.
Add a shredded carrot, some chopped onion, and chopped red bell pepper .
I topped the coleslaw with my favorite, sweet, creamy poppy seed dressing. I’ve shared this one before on THIS salad. It’s the bomb.
Top the coleslaw with some chopped walnuts and dried cranberries. Are you getting the seasonal vibe here?
And, because blue cheese goes so darn well with walnuts, why not sprinkle a little on top? The cheese is totally optional, but highly recommended.
And, there you have it. Make up a batch to serve with all those leftover Thanksgiving turkey sandwiches!
- 1/2 head green cabbage, thinly sliced (approximately 5 cups)
- 1/2 pound brussels sprouts
- 1 carrot, peeled and shredded
- 1 small red bell pepper, diced
- 1/2 cup diced white or yellow onion
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts
- 1/3 cup crumbled blue cheese, optional
- 1/4 cup sour cream (light or regular)
- 1/4 cup mayonnaise (light or regular)
- 2 tablespoons white sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
- Fresh ground black pepper, to taste
- Placed thinly sliced cabbage in a large mixing bowl.
- Rinse and drain brussels sprouts and slice off and discard woody ends. Run the brussels though the feed tube of a food processor fitted with the slicing blade. Alternately, thinly slice the brussels with a sharp knife. Add shaved brussels, shredded carrot, diced red bell pepper, and diced onion to bowl with the cabbage. Toss well to combine and set aside.
- Mix dressing ingredients together in a small bowl. Toss the dressing with the salad until distributed throughout. Add dried cranberries and walnuts and mix lightly. Sprinkle with crumbled blue cheese, if desired, and serve.