Add some freshness to your holiday menu with this fabulous Holiday Slaw featuring delicious Brussels sprouts, almonds and dried cranberries in a tasty cranberry dressing.
Hey, y'all! Each holiday I try to spice things up a little bit by introducing my family to a new dish. I've whipped up dishes like Boursin Cheese Mashed Potatoes, Autumn Harvest Medley, Decadent Maple Whipped Sweet Potatoes and Corn Puddin' to go along with our feasts. I have to admit, I was a little worried that doing this might be stepping on my mom's toes, but she actually handles it very well.
Last summer I introduced my family to a shaved brussels sprouts salad that I call "Shredded Bliss". I decided that this year I wanted to tweak the recipe a little to make it a bit more festive for the holiday season. Lemme just say...
Jackpot.
Like for real.
Many of you are probably thinking, "Gross, I hate Brussels sprouts!" Stop saying that! You don't hate Brussels sprouts, you just don't like them yet! Uncooked sprouts take on a whole different flavor. Even people who don't typically like Brussels sprouts loved this salad. This stuff is absolutely incredible. I promise it doesn't taste at all like the Brussels sprouts that you may remember from your childhood.
The reds and greens of this salad make it extra festive for this holiday season. The freshness of the sprouts and parsley will give a much-needed freshness to your carb-heavy dinner table.
I'm not even going to lie, this just might be my new favorite salad in the history of all salads. It's that good!
The great thing about this recipe is, you can add as much cranberry flavor to it as you'd like. This is definitely one of those taste as you go recipes since we all have different likings.
Kitchen Essentials:
Ingredients for the dressing:
1/2 cup extra virgin olive oil 1/2 cup cranberry sauce 3 tbsp apple cider vinegar 1 tbsp whole grain mustard Raw honey or maple syrup, to taste Salt & pepper, to taste
Ingredients for the salad:
1 pound Brussels sprouts, washed and sliced thin 3/4 cup sliced almonds, toasted 3/4 cup dried cranberries 3/4 cup fresh Italian parsley leaves, chopped Salt & pepper to taste
Instructions for the dressing:
1. Place cranberry sauce in a small saucepan. Cook, over medium heat for about 4-5 minutes to soften the cranberry sauce. 2. Place all of the ingredients into a mason jar. Seal the jar with a lid and shake vigorously to mix all of the ingredients together. Taste. Add salt, pepper, or more cranberry sauce, to taste.
Instructions for the salad:
1. Slice the Brussels sprouts into thin, shred-like pieces (think coleslaw). 2. In a large bowl, add the Brussels sprouts, almonds, dried cranberries, and parsley. 3. Drizzle some of the dressing on the salad. Toss to coat. Taste. Add more dressing, if desired.
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Updated: 3/10/19