A Fresh Take on Thanksgiving: Honey Mustard Brussels Sprout Slaw

Credit: Cookie and Kate

This honey mustard Brussels sprout slaw is the kind of side dish that effortlessly earns its place at a Thanksgiving table. While many holiday plates lean heavy (creamy potatoes, rich casseroles, buttery rolls), this slaw brings the balance. It’s crisp, bright, tangy and refreshing, offering a welcome contrast that keeps the meal from feeling too dense. And because Brussels sprouts are at their peak during fall and winter, the flavor and texture of this salad shine during the holiday season.

What makes this slaw especially great for gatherings is its versatility. It’s naturally gluten-free and easy to adapt for dairy-free or vegan guests. The toasted almonds add crunch, the dried cherries or cranberries bring pops of sweetness and tartness, and the Parmesan ties everything together with a savory note.

Another bonus? This recipe travels well, making it ideal for potlucks or family meals where dishes need to sit out for a bit. It’s hearty enough to stay crisp yet light enough to keep everyone coming back for seconds. During a holiday spread full of warm, comforting dishes, this slaw adds freshness, texture and a punch of seasonal flavor — exactly what every Thanksgiving menu needs.

Ingredients

Coleslaw

• 1 pound Brussels sprouts
• ⅓ cup slivered almonds, toasted
• ⅓ cup tart dried cherries or cranberries, chopped
• ⅓ cup finely shredded Parmesan cheese

Honey mustard dressing

• ¼ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 garlic clove, pressed or minced
• ¼ teaspoon fine sea salt

Directions

1. Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
2. If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
3. Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Add another pinch or two of salt to taste.
4. Serve immediately, or cover and refrigerate for up for four days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.

Notes:

• Make it dairy-free/vegan: Skip the cheese, substitute vegan Parmesan or try mixing a little bit of white miso into the dressing to make up for it. For vegan slaw, also substitute maple syrup for the honey.
• Make it nut-free: Omit the almonds, and even add pepitas or sunflower seeds if desired.

This recipe was originally published on Cookie and Kate.