Description
This shredded Brussels sprouts salad is a bold twist on classic slaw — crunchy, tangy, and irresistibly savory. Earthy sprouts mingle with sweet cranberries, toasted walnuts, and creamy blue cheese, all brought to life with a citrusy vinaigrette. Ideal for gatherings, potlucks, or a vibrant holiday table, it’s a side dish that always gets second servings.
Ingredients
2 lbs shredded Brussels sprouts (about 8–10 cups)
4 tbsp freshly squeezed lemon juice (about 2 lemons)
2 tbsp apple cider vinegar
2 tsp honey
1½ tsp kosher salt
1 tsp freshly ground black pepper
⅔ cup extra-virgin olive oil
1½ cups dried cranberries
2 cups walnuts
2 cups (8 oz) crumbly mild blue cheese (Bleu d’Auvergne or Danish blue)
Instructions
In a large mixing bowl, whisk together lemon juice, apple cider vinegar, honey, salt, pepper, and olive oil until well combined.
Add the shredded Brussels sprouts and toss thoroughly to coat. Let sit for 10–15 minutes to allow the sprouts to soften.
Add cranberries, walnuts, and blue cheese to the bowl and gently toss everything together.
Serve chilled or at room temperature — it only gets better as it sits.
- Prep Time: 15 minutes
Nutrition
- Calories: 370/serving
- Fat: 30g/serving
- Carbohydrates: 18g/serving
- Fiber: 5g/serving
- Protein: 10g/serving