Why You’ll Love This Cranberry Walnut Brussels Sprouts Slaw

• It’s a Textural Dream. You get crunch from the raw sprouts, a satisfying chew from the cranberries, and a buttery crunch from the walnuts all in one bite. It’s far more exciting than your average leafy green salad.
• It Gets Better With Time. Unlike a green salad that wilts the second dressing touches it, this slaw actually benefits from a little marinating time. The dressing gently softens the sprouts just enough, making them even more palatable and allowing the flavors to meld beautifully.
• Incredibly Versatile. This isn’t just a side dish; it’s a culinary chameleon. Serve it alongside a roast, pile it on a sandwich, or even top it with a fried egg for a fantastic lunch. It works for every season and occasion.
• Surprisingly Simple to Make. The most involved part is slicing the Brussels sprouts, and once you get into a rhythm, it goes quickly. The dressing is a simple shake-and-pour situation—no cooking required. It’s deceptively elegant for how little effort it demands.

Ingredients & Tools

• 1 lb Brussels sprouts, trimmed and halved
• 1/2 cup walnuts, roughly chopped
• 1/2 cup dried cranberries
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp pure maple syrup or honey
• 1 tsp Dijon mustard
• 1 small shallot, minced (about 2 tbsp)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Tools: A sharp chef’s knife, a large mixing bowl, a small jar or bowl for dressing, a microplane or box grater for the Parmesan.

Don’t be tempted to skip the shallot—it adds a subtle, aromatic sharpness that really lifts the whole dish. And using real maple syrup instead of sugar gives the dressing a more complex, rounded sweetness that pairs perfectly with the tart cranberries.

Nutrition (per serving)

• Calories: 210 kcal
• Protein: 6 g
• Fat: 14 g
• Carbohydrates: 18 g
• Fiber: 4 g

Serves: 6 | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes (plus optional marinating time)

Before You Start: Tips & Ingredient Notes

• Choosing Your Sprouts. Look for firm, bright green Brussels sprouts that feel heavy for their size. Smaller sprouts are often more tender and sweeter, which is ideal for eating raw. Avoid any with yellowing or loose leaves.
• The Slicing Situation. You can absolutely use a sharp knife for this, but if you have a food processor with a slicing disc, it will make the job incredibly fast and give you beautifully uniform shreds. The key is to get them thin enough so they’re pleasant to eat raw.
• Toasting the Walnuts is Non-Negotiable. I know it’s an extra step, but toasting the walnuts unlocks their oils and gives them a deep, nutty flavor that completely transforms the slaw. A few minutes in a dry pan over medium heat until fragrant is all it takes.
• Freshly Grated Parmesan Only, Please. The pre-grated stuff in a tub contains anti-caking agents that prevent it from melting properly and can leave a chalky texture. Taking a minute to grate your own ensures it blends seamlessly into the dressing and coats the slaw beautifully.

How to Make Cranberry Walnut Brussels Sprouts Slaw

Serving Suggestions

Complementary Dishes

• Roasted Chicken or Turkey — The bright, acidic slaw cuts through the richness of the poultry beautifully, making it a holiday table superstar.
• Pan-Seared Pork Chops — The sweetness of the pork and the tartness of the cranberries are a match made in heaven.
• Hearty Lentil Soup — Served on the side, this slaw adds a necessary fresh, crunchy contrast to a warm, comforting bowl of soup.

Drinks

• A Crisp Sauvignon Blanc — Its citrusy notes will echo the tangy dressing and cleanse the palate between bites.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the slaw’s vibrancy.
• An Amber Ale — The maltiness of the beer stands up to the nuts and cheese, while the carbonation cuts through the oil.

Something Sweet

• Simple Ginger Cookies — The warm spice of ginger is a wonderful follow-up to the tangy, savory flavors of the slaw.
• Poached Pears — A light, elegant dessert that continues the theme of fruit and spice without being too heavy.
• Dark Chocolate Bark with Sea Salt — A few small pieces of rich, bitter chocolate provide a perfect, simple ending.

Top Mistakes to Avoid

• Using a Dull Knife. Slicing Brussels sprouts with a dull blade will crush them rather than cut them cleanly, leading to a bruised, messy slaw. A sharp knife ensures clean, crisp shreds.
• Skipping the Toasting Step for the Walnuts. Raw walnuts can taste a bit bitter and bland. Toasting them is a five-minute game-changer that brings out a deep, nutty aroma and makes them infinitely more delicious.
• Dressing the Slaw Right Before Serving. If you don’t let it sit, the sprouts will be too tough and fibrous. That 15-minute marinating time is crucial for tenderizing them slightly and allowing the flavors to soak in.
• Overloading the Dressing. Start with about two-thirds of the dressing, toss, and let it sit. The sprouts will release a little moisture, and you can always add more later if it needs it. You can’t take it back once it’s poured in!

Expert Tips

• Tip: For an extra flavor boost, try swapping the walnuts for pecans or the dried cranberries for chopped dried apricots or cherries. The basic formula is sturdy and welcomes your own creative twists.
• Tip: If you’re making this for a crowd, you can prep all the components ahead of time. Store the shredded sprouts, dressing, and nut/cranberry mix separately in the fridge. Combine everything about an hour before you plan to serve.
• Tip: For a creamier dressing, add a tablespoon of plain Greek yogurt or mayonnaise to the jar before you shake it. It will create a richer, more coating consistency that clings to every shred.
• Tip: If you have a mandoline, it’s the perfect tool for getting paper-thin, uniform slices of Brussels sprout. Just use the guard—safety first!—and you’ll have the job done in seconds.

FAQs

Can I make this slaw ahead of time?
Absolutely, and honestly, I recommend it! You can make the entire slaw up to 24 hours in advance. The flavor only gets better as it marinates. Store it covered in the refrigerator. The walnuts might lose a tiny bit of their crunch, but the trade-off for the deepened flavors is totally worth it. Give it a good stir before serving.

My family isn’t a fan of raw Brussels sprouts. Will they like this?
This is a very common concern, and this recipe is often the one that converts people! Slicing them thinly and letting them marinate in the acidic dressing softens their texture and tames any overly “cabbagey” flavor. The sweet cranberries and salty Parmesan also help balance everything out. It’s a much more approachable way to enjoy them.

What can I use instead of Parmesan cheese?
For a different salty, umami kick, you could use crumbled feta or goat cheese. For a dairy-free version, nutritional yeast can provide a cheesy flavor, or you could use a vegan Parmesan alternative. Toasted sunflower seeds would also add a nice savory crunch in place of the cheese.

Why is my slaw a bit bitter?
Raw Brassicas like Brussels sprouts can have a natural bitterness, especially if they are very large or old. The maple syrup and cranberries in the dressing are there specifically to counter that. Letting the slaw sit allows the sweetness to penetrate. If it’s still too sharp for you, try adding an extra teaspoon of maple syrup to the dressing next time.

Can I use a bag of pre-shredded Brussels sprouts?
You can, and it’s a fantastic time-saver! Just be sure to check the bag for any thick, woody pieces that might not have been sliced thinly enough. Give it a quick run through with your knife if needed. The convenience is great for a busy weeknight.