Description
Cranberry Citrus Kale & Brussels Sprouts Slaw is a modern take on the classic coleslaw. Instead of using cabbage, this version swaps in the hearty textures of kale and Brussels sprouts for an added dose of vitamins and minerals. The slaw is paired with a citrusy dressing made from orange and lemon juices, creating a refreshing and tangy flavor profile. Dried cranberries add a sweet and chewy contrast to the crunchy veggies, while toasted almonds bring in some savory, nutty crunch. This slaw can be served as a side dish or a light main course, depending on your preference.
Ingredients
For the Slaw:
3 cups kale, stems removed and thinly sliced
2 cups Brussels sprouts, thinly sliced
½ cup dried cranberries
½ cup sliced almonds, toasted
½ small red onion, thinly sliced (optional)
1 medium carrot, shredded
For the Citrus Dressing:
¼ cup olive oil
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and black pepper, to taste
Instructions
Prepare the Veggies:
Thinly slice the kale and Brussels sprouts (a mandoline works well).
Shred the carrot and thinly slice red onion if using. Place all in a large mixing bowl.Make the Dressing:
Whisk together olive oil, orange juice, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.Assemble the Slaw:
Pour the dressing over the vegetables. Toss well to coat evenly.Add Crunch & Sweetness:
Stir in dried cranberries and toasted almonds. Adjust seasoning if needed.Serve:
Let the slaw sit 10–15 minutes before serving to allow flavors to meld, or serve immediately for extra crunch.
Notes
For added crunch and flavor, sprinkle toasted almonds or pumpkin seeds on top just before serving. A light drizzle of extra citrus juice can also brighten up the flavors.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Raw / Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
Keywords: Cranberry Citrus Kale & Brussels Sprouts Slaw