A healthy Cranberry Brussel Slaw loaded with fresh veggies, sweet apples and dressed in a simple lemon and olive oil dressing! Crisp, refreshing and comes together in 15 minutes.
I’m going to start this post out with a confession… MOST nights, there are no “fancy” sides on our dinner table. It’s not that then intention isn’t there, but in “real life” throwing some raw carrots or cucumbers onto the kids place for their veggie is way less painful than making full blown side dishes that require a recipe.
Truth: I prefer the fancy sides, but when choosing between saving time and eating something delicious… saving time is going to win out ALMOST every single time.
Since the recipes that I share here are almost a direct correlation to what is happening at our dinner table, in our our lunch boxes and during our crazy mornings, well.. let’s just say the site could definitely use a few simple go-to side dishes. I’m working on it. Starting today.
PLEASE don’t skip on this recipe just because you think you don’t like Brussel sprouts. This salad is SO good. Good as in.. even the boys ate it. With that said, they definitely had NO IDEA that they were being served Brussel Sprouts. The trick is to slice em up really thin, toss them in a pan with sweet apples, tangy cranberries and hit it with a little bit of lemony olive oil. It really couldn’t be simpler. If you are still wrinkling your nose at the idea of eating Brussel sprouts, you can sub them out for broccoli slaw, it’s great too! But truly, give the sprouts a chance!
Time Saving Tips and Tricks:
Prep: If you aren’t buying pre-packaged Brussel sprouts, you can DEFINITELY speed up the assembly of this slaw by chopping the sprouts ahead of time or using a food-processor to quicken the process. The rest of the salad comes together so easily, you really don’t need to do much prep!
Make Ahead: Full disclosure, this salad tastes best right off the stove. With that said, I eat it All. The. Time. after it’s been hanging out in the fridge for a day or 2. Warm or cold works for me, I don’t discriminate!
Freezer: Sorry guys… not this time.
- olive oil
- 12 oz brussel sprouts, halved and thinly sliced.
- 1 apple, peeled and diced.
- zest of 1 lemon
- juice of ½ a lemon
- salt and pepper
- Heat a large skillet over medium heat. Add a drizzle of olive oil to the bottom of the pan.
- Add sliced Brussel sprouts and apples. Cook for 5-6minutes or until Brussel sprouts start to brown and apples are tender. Stir ocasstionally.
- Stir in dried cranberries. Add lemon juice and zest. Stir to combine. Season with salt and pepper.
- Buy the pre-sliced Brussel sprouts. Chopping those guys will double your prep time. It’s worth the extra dollar or so to skip that part!
- Don’t like Brussel sprouts, no prob. This recipe works great with broccoli slaw as well. This can be purchased in the produce aisle of most grocery stores.
- Apples are pretty high up on EWG’s “Dirty Dozen” list. Organic is worth the splurge.
- Taste as you go, it’s the only way to get the amount of lemon and seasoning that you like best.
- Looking for more healthy whole-food recipes? Check out Simply Sissom on Pinterest. If you like it, follow! New pins are added daily from my favorite bloggers from around the web!
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Recipes that pair well with Cranberry Brussel Slaw:
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