Brussels Sprout & Apple Slaw with Cranberries

Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw, though this Brussels Sprout & Apple Slaw with Cranberries is not a coleslaw, but rather a slaw.

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Unlike a coleslaw made with a mayonnaise based dressing, this Brussels Sprout & Apple Slaw with Cranberries is tossed with a sweet and tangy yogurt orange marmalade dressing and a touch of pomegranate molasses.

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Brussels Sprout & Apple Slaw with Cranberries

1/2 pound Brussels sprouts, shredded

2 small honey crisp apples or 1 large, shredded

1 large orange carrot, shredded

1/2 cup Orange Marmalade Salad Dressing – Recipe Here

2-3 tablespoons Greek yogurt

1 teaspoon pomegranate molasses

1 cup dried cranberries

1/4 cup pumpkin seeds

Place the shredded Brussels sprouts, apples and carrot into a large bowl.

In a smaller bowl, add the Orange Marmalade Salad Dressing, Greek yogurt and pomegranate molasses and mix until well blended.

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Pour dressing over shredded vegetables and mix in well to coat slaw ingredients.

Add dried cranberries, pumpkin seeds and mix in.

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More Delicious Ways To Use Brussels sprouts & Carrots

• Roasted Brussels Sprouts with Bacon and Cranberries plus a Mango Habanero Sauce
• Moroccan-Style Carrot Salad
• Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
• Chickpea Carrot & Arugula Salad
• Maple Roasted Brussels Sprouts with Bacon
• Crispy Korean Style BBQ Brussels sprouts

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