This crisp Autumn Brussels Sprout Cabbage Slaw with red cabbage, golden beets, apples and cranberries is tossed in a sweet apple vinaigrette and has all the fall flavors you crave.
Course
Side Dish
Cuisine
American
Keyword
brussels sprouts salad, Thanksgiving side dishes
Prep Time15minutes
Total Time15minutes
Servings4
Calories300kcal
AuthorDenisse
Ingredients
For the apple vinaigrette:
1/2of a large applepeeled and roughly chopped
1tablespoonshallotsminced
2tablespoonsapple cider vinegar
2tablespoonsolive oil
1tablespoonmaple syrup
1teaspoonDijon mustard
Salt and pepper
For the slaw:
1poundshaved Brussel sprouts
1cupshredded purple cabbage
1large applediced
2yellow beetsroasted, cooled and sliced
1/4cupgolden raisins
1/4cuppecans
2tablespoonsparsley
Instructions
Add chopped apple, shallot, apple cider vinegar, olive oil, maple syrup and Dijon to a blender or food processor and blend until smooth. Season with salt and pepper.
In a large bowl, toss together Brussels sprouts, cabbage, apple, beets, raisins, pecans and parsley.