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 lay 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 🙂
Now, 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 like the homemade stuff. I originally thought this could just 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!Print
- 6 cups shredded brussels sprouts, about 1 pound
- 1/4 cup dried cranberries
- 2 tablespoons roasted, salted pepitas
- 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
- Add all dressing ingredients to a large bowl and wisk until combined.
- 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.
- Slaw can be served immediately or stored in the refrigerator for up to 3 days.