For Christmas last year we knew we had fun and games ahead of us, bouncing back and forth between London and the South coast. Christmas is a great time to help pitch in and we were enlisted to bring along a side dish. My sister wanted a side dish using traditional vegan brussels sprouts as a base…but trying something a little different to create a cold salad. Looking back it was the perfect dish to transport in the car up to London, as it was easy to carry and didn’t spoil as it got cold as many dishes do.

I was a bit dubious at first as it seemed maybe a bit too “wild” but the recipe turned out great. If you like brussels sprouts and you like coleslaw, then this recipe is for you!

Vegan Brussel Sprouts Coleslaw

  • 1 stalk of brussels sprouts, shredded
  • 250g dried cranberries
  • 1 packet pine nuts, toasted
  • 2 small red onions, chopped fine
  • 1 garlic bulb
  • 1/4 cup rapeseed oil
  • 1 tsp Dijon mustard
  • 2 tbsp vegan garlic mayonnaise
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tsp apple cider vinegar
  • smoked salt
  • ground pepper

Simple Steps

  1. Remove the skin and cut the garlic into large chunks. Roast with a bit of rapeseed oil at 180 C for 15-20 mins.
  2. We used a food processor with a slicing disk to shred the brussels. It makes really light work of it.
  3. Add the brussels to a large salad bowl, toss together with the cranberries and pine nuts.
  4. Fry the red onions in a bit of rapeseed oil until golden and add to the brussels mix as soon as cooked. Also add the roast garlic. Both help to soften the brussels slightly.
  5. Add all the dressing ingredients to a large shaker and given it a jolly good shake! 1 min should do it.
  6. Toss the salad together with the dressing and it’s ready to go.

Brussels sprouts are in season from October to March, and we get amazing sprouts in the UK so wow your friends and family with this healthy dish.

brussel sprouts

Simplifying Happy (sprouts!) Choices

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About Michelle

Michelle grew up in a culture where it was normal to eat meat at every meal. Watching close family suffer multiple health problems drove her to learn more about eating for health. After watching Food Inc Michelle took the plunge into veganism and hasn’t looked back since. She is now on a mission to bring vegan inspiration to everyone!

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