An ideal summer side dish and BBQ side, Brussels Sprout Slaw is also quick to prepare and healthy! This Cranberry Almond Brussel Sprout is technically a tasty coleslaw with no mayo!
Cranberry Almond Brussel Sprout Slaw is a healthy and delicious way to eat raw brussels sprouts. Mixed with yogurt, dill, cranberry and almond, it is packed with flavor!
I’ve recently been cooking a lot with Greek yogurt. I’m not a huge fan of sour cream or mayonnaise, so it is a great substitute and has the added bonus of being much healthier. This was also my first experience eating raw brussels sprouts and I have to say, they are pretty good!
Almost like eating raw broccoli or cauliflower. Brussel sprout slaw is also great because it can be made ahead of time, requires no cooking and is served cold or at room temperature making it perfect for potlucks and cook-outs!
Surprisingly there are a lot of brussel sprout benefits! They are high in nutrients, rich in antioxidants, and high in fiber. They could help in maintaining healthy blood sugar levels, may reduce inflammation and have many other benefits that I have not mentioned.
The fiber and antioxidants help to regulate your blood sugar levels. Brussel sprouts also have the potential to help reduce the risk of cancer. If you can add them into your diet regularly they can really help to improve your health!
Make sure you check out my 7 tips for more interesting salads before you starting chopping!
If you liked this brussel sprout salad, make sure you check out these other easy salad recipes:
- Fruit Fluff Salad with Cranberry Cherry and Pineapple
- Orzo Salad with Goat Cheese and Asparagus
- Shaved Zucchini Salad with Lemon-Chive Dressing
Cranberry Almond Brussels Sprout Slaw
- 1 cup plain Greek yogurt
- Zest of one lemon
- Juice of one lemon
- 1/4 cup chives chopped
- 1/4 cup dill feathery leaves only, chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 cup dried cranberries
- 1/2 cup sliced almonds
- 1 1/2 pounds brussels sprouts trimmed
- In a medium bowl, whisk together Greek yogurt through black pepper. Set aside.
- Trim bad leaves off brussels sprouts. Cut off stem and then cut into thin vertical slices. If any pieces are large (too large to eat in a single bite), cut in half again. Place all in a large bowl.
- Add cranberries and almonds. Toss with Greek yogurt mixture.
- Cover and refrigerate until you are ready to eat. If it sits too long, you can add a little but more lemon juice and Greek yogurt to moisten it up.
- If you've tried this recipe, come back and let us know how it was!