A healthy Holiday Side Dish on a Budget

Brussels Sprout and Broccoli Slaw with Orange Walnut Vinaigrette

Prep Time 15 minutes
Total Time 15 minutes
Servings 12


  • 6 Cups Brussels Sprouts shaved or thinly sliced
  • 3 Cups Broccoli Florets 1/2 inch long
  • 1 Cup Dried Cranberries I like Ocean Spay
  • 1 Cup Toasted Walnuts chopped
  • 2/3 Cup Orange Walnut Vinaigrette

Orange Walnut Vinaigrette

  • 2 Tbsp Toasted Walnuts chopped
  • 1 clove Garlic minced or pressed
  • 1 each Orange Juiced
  • 1/2 tsp Orange Zest
  • 1 Tbsp Vinegar Apple Cider, White Wine or Rice Wine
  • 1 tsp Mustard
  • 1 tsp Salt Kosher or flaked sea salt
  • 2 tsp Honey or maple syrup
  • 1 Cup Extra Virgin Olive Oil on any other salad oil you like


To make the dressing

  1. Combine all ingredients in a blender and pulse until smooth, creamy and viscous. 

    Refrigerate until ready to use. 

To assemble the salad

  1. Combine Brussels Sprouts, Broccoli Florets, Dried Cranberries and Toasted Walnuts in a large mixing bowl.

  2. Toss with vinaigrette shortly before serving.

Recipe Notes

Will keep in the refrigerator for up to 5 days in an airtight container.