Thanksgiving Kale and Brussels Sprouts Slaw Recipe

Introduction

This Thanksgiving Slaw is a vibrant, crunchy salad that combines hearty kale, Brussels sprouts, and red cabbage with a tangy balsamic dressing. Sweet dried cranberries add a festive touch, making it a perfect side dish for your holiday table or any potluck gathering.

Ingredients

• 1/2 bunch Tuscan kale
• 8 large Brussels sprouts
• 3 cups shredded red cabbage
• 1 medium carrot, shredded
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup dried cranberries

Instructions

1. Step 1: Remove the leaves from the kale stems, then roll the leaves into a tight bundle and slice thinly crosswise.
2. Step 2: Thinly slice the Brussels sprouts crosswise.
3. Step 3: Cut the red cabbage in half, then slice crosswise into thin strips until you have about 3 cups.
4. Step 4: Shred the carrot and combine all the prepared vegetables in a large bowl.
5. Step 5: In a small cup, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and black pepper until well blended.
6. Step 6: Pour the dressing over the vegetables, add the dried cranberries, and toss everything together until evenly coated.

Tips & Variations

• Massage the kale lightly with your hands before adding the dressing to soften it and mellow its flavor.
• Swap dried cranberries for dried cherries or raisins for a different fruity note.
• Add toasted pecans or walnuts for extra crunch and nuttiness.
• Use apple cider vinegar instead of balsamic for a brighter tang.

Storage

Store the slaw in an airtight container in the refrigerator for up to 3 days. The flavors will meld over time, making it even tastier. For best texture, toss the salad again before serving. Avoid adding the dried cranberries until just before serving if you prefer them chewier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this slaw in advance?

Yes, you can prepare it a day ahead. Keep it refrigerated in an airtight container. Toss well before serving to redistribute the dressing.

Is it possible to make this recipe vegan?

Absolutely! This recipe is naturally vegan since it uses maple syrup for sweetness and no animal products.

Thanksgiving Kale and Brussels Sprouts Slaw Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

This Thanksgiving Slaw is a vibrant, crunchy salad featuring a medley of shredded kale, Brussels sprouts, red cabbage, and carrot, all tossed in a tangy balsamic and maple syrup dressing and finished with sweet dried cranberries. It’s a perfect festive side dish that adds color and nutrition to your holiday table.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 bunch Tuscan kale
• 8 large Brussels sprouts
• 3 cups shredded red cabbage
• 1 medium carrot, shredded

Dressing

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Add-ins

• 3/4 cup dried cranberries

Instructions

1. Prepare the kale: Tear the leaves from the stems, roll them up, and slice thinly crosswise to create delicate ribbons.
2. Slice the Brussels sprouts: Cut them crosswise into thin slices for a crisp texture.
3. Shred the cabbage and carrot: Cut the red cabbage in half and then slice crosswise into thin strips until you have about 3 cups. Shred the carrot using a grater.
4. Combine the vegetables: Place the kale, Brussels sprouts, red cabbage, and shredded carrot into a large bowl and mix together.
5. Make the dressing: In a small cup or bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and black pepper until fully combined.
6. Toss the slaw: Pour the dressing over the vegetables, add the dried cranberries, and toss everything together thoroughly to evenly coat the veggies.

Notes

• For extra crunch, consider adding toasted nuts such as pecans or walnuts.
• Allow the slaw to chill for 30 minutes before serving for more developed flavors.
• This slaw can be made a day ahead and stored refrigerated in an airtight container.
• Use fresh, high-quality olive oil and pure maple syrup for the best flavor.

Keywords: Thanksgiving slaw, kale slaw, Brussels sprouts salad, holiday side dish, vegetarian salad, fall salad, balsamic dressing