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
Scale
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.
