This delicious slaw recipe features crisp, shredded Brussels sprouts tossed with tangy honey mustard dressing, toasted almonds and dried cherries (or cranberries). This is a great gluten-free salad or side dish, perfect for potlucks or holiday meals.
Recipe inspired by the Justus Drugstore patio’s coleslaw and the seasonal Brussels sprout salad at The Mixx.
Make it vegan: Substitute maple syrup or agave nectar for the honey and skip the Parmesan. Mixing a little bit of white miso into the dressing (miso is salty to use less salt) could help make up for the missing Parmesan.
Storage suggestions: This salad is best consumed within a few hours. Store leftovers in the fridge, covered. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
Coconut bacon would be a great addition to this salad!
If you love this recipe: You’ll also love my roasted brussels sprouts with cranberries, raw kale and Brussels sprouts salad with tahini-maple dressing and Deb’s kale salad with apples, cranberries and pecans.
Make it nut free: Omit the almonds, and perhaps add pepitas or sunflower seeds if desired.