Description
This isn’t your everyday slaw. Crisp Brussels sprouts and cabbage team up with crunchy walnuts, sweet-tart cranberries, and juicy apple, all tossed in a creamy poppy seed dressing. The result? A side dish that’s fresh, colorful, and loaded with flavor. Perfect for holidays, potlucks, or weeknight dinners, this slaw brings brightness and crunch to any table.
Ingredients
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1 head green cabbage, thinly sliced (≈10 cups)
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1 lb Brussels sprouts, shredded
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2 carrots, shredded
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1 red bell pepper, diced
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1 cup red onion, diced
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⅔ cup dried cranberries
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⅔ cup toasted walnuts, chopped
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⅔ cup blue cheese (or feta/goat cheese, optional)
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1 crisp apple, julienned (optional, add before serving)
Creamy Poppy Seed Dressing
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½ cup mayonnaise
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½ cup sour cream (or Greek yogurt)
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¼ cup sugar (or honey/maple syrup)
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4 tsp apple cider vinegar
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2 tsp Dijon mustard
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2 tsp poppy seeds
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Salt & black pepper, to taste
Instructions
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Prep Veggies: Shred cabbage and Brussels sprouts. Add carrots, bell pepper, and onion to a large mixing bowl.
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Toast Nuts: In a dry skillet, toast walnuts 3–5 minutes until fragrant. Let cool.
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Make Dressing: Whisk mayo, sour cream, sugar, vinegar, Dijon, poppy seeds, salt, and pepper until smooth. Adjust seasoning.
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Toss It Together: Add cranberries, toasted walnuts, cheese (if using), and dressing to the veggie mix. Toss well to coat.
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Chill: Cover and refrigerate at least 30 minutes to let flavors meld. Add apple just before serving.
Notes
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A fresh, crunchy contrast to roast turkey, ham, or chicken.
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A vibrant potluck dish that travels beautifully.
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Lighten it up with an apple cider vinaigrette or swap nuts for seeds for a nut-free version.
Nutrition
- Calories: 180 cal Per Serving
- Sugar: 9g
- Fat: 13g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g