Brussels Sprouts Coleslaw

5 from 1 vote

This fall-inspired Brussels Sprouts Coleslaw is tossed with dried cranberries, walnuts and a sweet and creamy poppy seed dressing. A fresh and crunchy salad that's a wonderful complement to a savory fall meal.

Prep Time20

Total Time20

Course: Salad Dressing

Cuisine: American

Servings: servings

Calories: 176kcal

Author: Valerie Brunmeier

Ingredients

For the Coleslaw

½ head green cabbage thinly sliced (approximately 5 cups) *see notes below
½ pound brussels sprouts
1 carrot peeled and shredded
1 small red bell pepper diced
½ cup red onion diced
⅓ cup dried cranberries
⅓ cup chopped walnuts
⅓ cup crumbled blue cheese optional

For the Creamy Poppy Seed Dressing

¼ cup mayonnaise
¼ cup sour cream light or regular
2 tablespoons granulated sugar
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
¼ teaspoon salt
Freshly ground black pepper to taste

Instructions

Placed shredded 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 the shaved brussels sprouts, shredded carrot, diced red bell pepper, and diced onion to the bowl with the cabbage. Toss well to combine and set aside.
Combine the dressing ingredients in a small bowl. Toss the dressing with the salad until distributed throughout. Add the dried cranberries and walnuts and mix lightly. Transfer the salad to a serving bowl or platter, sprinkle with crumbled blue cheese, if desired, and serve.

Notes

How to Thinly Shred Cabbage: Cut the cabbage in half and or quarters to make it more manageable, then slice out the core. Place one wedge of cabbage cut side down on the cutting board and cut thin slices crosswise. Repeat this process with the other wedges.

Nutrition