If you’re looking for a fresh and vibrant way to enjoy the cozy flavors of winter, this Winter Brussels Sprouts Slaw with Apples, Pomegranate, and Candied Cashews Recipe is an absolute must-try. Imagine crisp, finely chopped Brussels sprouts paired with the tart crunch of Granny Smith apples, the jewel-like burst of pomegranate arils, and the indulgent sweetness of candied cashews all tossed in a creamy Greek yogurt dressing with a bright splash of lemon. This dish is more than just a salad; it’s a celebration of textures and flavors that will brighten your seasonal table with every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating your own Winter Brussels Sprouts Slaw with Apples, Pomegranate, and Candied Cashews Recipe. Each component plays a vital role—from crunch and sweetness to tang and creaminess—ensuring a perfectly balanced dish.
- Brussels sprouts (2 dozen, trimmed and finely chopped): Provides a fresh, slightly nutty base with a satisfying crunch.
- Granny Smith apple (1, finely chopped): Offers a crisp tartness that contrasts beautifully with the savory sprouts.
- Pomegranate arils (from 1/2 fruit): Adds bursts of juicy sweetness and a vibrant pop of color.
- Red onion (1–2 tablespoons, chopped): Brings a subtle sharpness and depth to the mix.
- Candied cashews (1/2 cup): Introduces a sweet, crunchy element that elevates the salad’s texture; homemade or store-bought both work great.
- Plain Greek yogurt (3 heaping tablespoons): Creates a creamy, tangy dressing that ties all the ingredients together.
- Olive oil (1/2 tablespoon): Adds richness and smoothness to the dressing.
- Lemon juice (1 tablespoon): Brightens the flavors and balances the sweetness.
- Salt and pepper (to taste): Essential seasonings that bring the entire dish to life.
How to Make Winter Brussels Sprouts Slaw with Apples, Pomegranate, and Candied Cashews Recipe
Step 1: Prepare the Candied Cashews
If you’re up for making your own candied cashews, now is the perfect time. Gently coat cashews in sugar and toast them until beautifully caramelized, then allow them to cool completely. This step fills your kitchen with a delightful aroma and guarantees a fresh crunch that complements the slaw perfectly. Of course, if you’re short on time, pre-made candied nuts will work just as wonderfully.
Step 2: Chop and Combine the Fresh Produce
Take your trimmed Brussels sprouts and chop them finely. This is key for a slaw that’s easy to toss and eat. Next, finely chop the Granny Smith apple and add it to a large salad bowl along with the Brussels sprouts. Sprinkle in the pomegranate arils and the chopped red onion. This colorful medley forms the fresh, lively base of your dish, layering crisp, tart, and sweet notes with every forkful.
Step 3: Add the Candied Cashews
Roughly chop the cooled candied cashews into bite-sized pieces. Adding them now gives the salad delightful textural contrast — sweet, crunchy bursts that balance the earthiness of the sprouts and the juicy apple perfectly. Toss them gently into your bowl so each bite gets a little surprise crunch.
Step 4: Mix the Dressing and Toss
In a small bowl or directly over the salad, combine the Greek yogurt, olive oil, lemon juice, and a pinch of salt and pepper. Stir well, then drizzle over your slaw. Toss everything together, making sure the dressing coats all the ingredients evenly. Taste and adjust seasoning as needed — a bit more lemon juice or salt can make the flavors sing. Serve immediately to enjoy the freshness and crunch at its peak.
How to Serve Winter Brussels Sprouts Slaw with Apples, Pomegranate, and Candied Cashews Recipe
Garnishes
A sprinkle of extra pomegranate arils or an additional handful of candied cashews on top makes for a stunning presentation and enhances the texture and flavor even more. Fresh herbs like parsley or mint also pair nicely if you want to add a subtle herby note.
Side Dishes
This Winter Brussels Sprouts Slaw with Apples, Pomegranate, and Candied Cashews Recipe is a perfect companion to roasted meats such as turkey or chicken, offering a bright, refreshing counterpoint. It also works beautifully as part of a holiday buffet or alongside grain bowls for a nutritious, satisfying meal.
Creative Ways to Present
For a fun twist, try serving the slaw inside hollowed-out apples or small lettuce cups. Layer it over toasted bread for an elegant bruschetta, or use it as a vibrant filling for wraps and sandwiches to brighten up your lunchtime routine.
Make Ahead and Storage
Storing Leftovers
Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days. Because the dressing includes Greek yogurt, the slaw is best eaten fresh, but keeping it chilled helps preserve the texture and flavor. Give it a gentle toss before serving again if the dressing has settled.
Freezing
This slaw is not suitable for freezing due to the fresh ingredients and yogurt-based dressing. Freezing would compromise the crisp texture of the Brussels sprouts and apples, as well as the creamy dressing, so it’s best enjoyed fresh.
Reheating
Since this is a cold slaw, reheating isn’t necessary and can diminish its wonderful crunch and creaminess. If you prefer, you can bring ingredients to room temperature before serving, but serving it chilled is highly recommended.
FAQs
Can I substitute the Greek yogurt with something else?
Absolutely! If you prefer a non-dairy option, coconut yogurt or cashew-based yogurt works well. Just keep in mind that the dressing might become slightly sweeter or shift flavor profiles, but it will still be delicious.
How do I make the candied cashews?
Simply toast cashews in a pan with sugar and a touch of water, stirring frequently until they become glossy and caramelized. Then spread them out on parchment paper to cool and harden. This homemade touch adds unmatched freshness to your Winter Brussels Sprouts Slaw with Apples, Pomegranate, and Candied Cashews Recipe.
Can I prepare this slaw in advance?
You can chop the vegetables and make the candied cashews a few hours ahead, but it’s best to combine everything and dress the salad shortly before serving. This keeps the ingredients crisp and the flavors at their best.
What can I use if I don’t have pomegranate arils?
Red currants or dried cranberries are good alternatives that provide a similar sweet-tart flavor and beautiful color contrast in the slaw.
Is this recipe suitable for a holiday menu?
Definitely! The combination of winter ingredients and festive colors in this Winter Brussels Sprouts Slaw with Apples, Pomegranate, and Candied Cashews Recipe makes it a standout side dish for holiday gatherings or any winter celebration.
Final Thoughts
This Winter Brussels Sprouts Slaw with Apples, Pomegranate, and Candied Cashews Recipe is the kind of dish that brightens any meal with its beautiful balance of flavors and textures. It’s quick to prepare, wonderfully fresh, and just bursting with winter magic. I can’t wait for you to try it and make it a regular on your seasonal table — your taste buds will thank you!
Print
Winter Brussels Sprouts Slaw with Apples, Pomegranate, and Candied Cashews Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Winter Brussels Sprouts Slaw combining finely chopped Brussels sprouts, crisp Granny Smith apple, juicy pomegranate arils, and crunchy candied cashews, all tossed in a tangy Greek yogurt dressing. This salad is perfect as a light side or a healthy snack during the colder months, offering a delightful blend of textures and flavors with a creamy, citrusy dressing.
Ingredients
Salad
- 2 dozen Brussels sprouts, trimmed and finely chopped
- 1 Granny Smith apple, finely chopped
- Arils from 1/2 pomegranate
- 1–2 tablespoons red onion, finely chopped
- 1/2 cup candied cashews (see notes for recipe or use pre-made)
Dressing
- 3 heaping tablespoons plain Greek yogurt (2% fat recommended)
- 1/2 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare Candied Cashews: Make your candied cashews by coating cashews in sugar and toasting them until caramelized, then allow to cool for a few minutes. Alternatively, use pre-made candied cashews to save time.
- Prep the Produce: Trim and finely chop the Brussels sprouts. Finely chop the Granny Smith apple and red onion. Remove the arils from half a pomegranate. Combine all these ingredients in a large salad bowl.
- Add Candied Cashews: Roughly chop the cooled candied cashews into smaller pieces for easier eating and add them to the bowl with the chopped produce.
- Mix Dressing and Toss: In the salad bowl, add plain Greek yogurt, olive oil, lemon juice, salt, and pepper. Toss everything thoroughly to combine and coat all ingredients evenly. Adjust seasoning as needed.
- Serve: Serve the slaw immediately to enjoy the fresh crunch and vibrant flavors.
Notes
- To make candied cashews, toast cashews with sugar over low heat until caramelized, then cool before chopping.
- This salad is best consumed fresh but can be refrigerated for up to 1 day in an airtight container.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- Adjust lemon juice and seasoning according to taste preferences.
