Brussels Sprout Slaw with Dried Cranberries and Pepitas

My Brussels Sprout Slaw with Dried Cranberries and Pepitas recipe is crunchy, creamy, and makes a great vegan side dish or taco topping. It’s loaded with fiber, nutrients, and flavor.

Happy Halloween! As I said last week, we are pretty lame around here and will most likely be watching a movie in the dark so that people don’t think we are home, haha. We did give candy out the last two years, but with a baby who will probably be sleeping and a cat who is afraid of doorbells, I think it will be much less stressful to lie low and pretend we aren’t home.

I am looking forward to when Elijah is older, though, and we can have fun trick-or-treating.  But, for now, there will be no dressing up.  However, we might buy a bag of candy to eat all to ourselves 🙂

Brussels Sprout Slaw Recipe Ingredients

• Shredded Brussels sprouts – This recipe calls for about a pound of Brussels sprouts. Be sure to remove the outer leaves, and you can use a mandolin or sharp knife to slice them thinly.
• Dried cranberries
• Pepitas – I used the roasted and salted option.
• Dressing – I used vegan Just Mayo for this dressing. It also calls for water, apple cider vinegar, maple syrup, dijon mustard, salt, black pepper, and celery seed.

How To Make This Crunchy Slaw with Recipe

1. Add all dressing ingredients to a large bowl and whisk until combined.
2. Next, add the shredded Brussels sprouts (I used a sharp knife to thinly slice them), dried cranberries, and pepitas to the bowl and mix until everything is evenly coated with dressing.
3. Slaw can be served immediately or stored in the refrigerator for up to 3 days.

Tips and Thoughts

• This recipe is vegan and gluten-free.
• Let’s talk slaw. I’m pretty picky when it comes to my slaw and don’t like anything too sweet or wet with dressing, which is why I only want the homemade stuff.  I initially thought this could be a fun fall dish, but now I’m thinking it would be a great holiday side. I know you don’t see cole slaw on the Thanksgiving table very often, but I love cold salads and brussels sprouts, so it is starting to sound pretty perfect to me!
• However, you choose to enjoy this slaw (I’m putting it on tacos next week!) I know you will love the crunchy bite of the Brussels sprouts and the creaminess of the dressing. It’s a delicious side dish that everyone will love!
• Store it in the fridge for up to three days.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Side Dish Ideas?

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Brussels Sprout Slaw

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• Total Time: 15 minutes

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Ingredients

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• 6 cups shredded brussels sprouts, about 1 pound
• 1/4 cup dried cranberries
• 2 tablespoons roasted, salted pepitas

Dressing:

• 1/2 cup mayo (I used vegan Just Mayo)
• 3 teaspoons water
• 2 teaspoons apple cider vinegar
• 1 teaspoon maple syrup
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon celery seed

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Instructions

1. Add all dressing ingredients to a large bowl and wisk until combined.
2. Next, add the shredded brussels sprouts (I used a sharp knife to thinly slice them), dried cranberries and peptias to the bowl and mix until everything is evenly coated with dressing.
3. Slaw can be served immediately or stored in the refrigerator for up to 3 days.

• Prep Time: 15 mins
• Category: Side, Gluten Free, Vegan