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Crunchy Winter Slaw with Cranberry-Dijon Dressing

by | January 9, 2026 | Recipes, Salads

Servings: 6 side servings
Prep time: 20 minutes

Ingredients

For the Salad:

  • 6 cups thinly sliced Brussels sprouts (about 1 lb)
  • 4 cups thinly sliced lacinato kale, ribs removed
  • 2 cups shredded rainbow carrots
  • 1 can (15 oz) chickpeas, rinsed and drained
  • ¾ cup pomegranate arils (seeds)
  • ½ cup roughly chopped walnuts
  • ½ cup roughly chopped pistachios
  • ½ cup pitted and chopped dates
  • Salt and black pepper to taste

For the Cranberry-Dijon Dressing:

  • ¼ cup cranberry sauce (store-bought or homemade)
  • ¼ cup extra virgin olive oil
  • 3 Tbsp apple cider vinegar (or lemon juice)
  • 1 Tbsp Dijon mustard
  • 1 small shallot, very finely minced (optional)
  • Salt and pepper to taste

Instructions

  1. Prep the Greens: In a very large bowl, combine the shredded Brussels sprouts, sliced kale, and shredded carrots. Season with a pinch of salt and pepper.
  2. Massage the Kale: Pour about half of the olive oil from the dressing ingredients over the greens. Using clean hands, massage the oil into the kale and Brussels sprouts for 1–2 minutes to help tenderize them.
  3. Add Mix-ins: Stir in the rinsed chickpeas, pomegranate arils, walnuts, pistachios, and chopped dates.
  4. Make the Dressing: In a small bowl or a mason jar, whisk together or shake the cranberry sauce, the remaining olive oil, apple cider vinegar, Dijon mustard, and minced shallot (if using) until well combined and emulsified.
  5. Dress the Salad: Pour the dressing over the slaw mixture. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Serve: For best results, let the salad sit for at least 15–20 minutes (or refrigerate for up to 2 hours) to allow the flavors to meld and the greens to soften slightly before serving.

Fiber Content

This salad is an excellent source of dietary fiber, primarily from the cruciferous vegetables, legumes, nuts, and fruit. One generous serving (approx. 1 cup) contains an estimated 10–11 grams of dietary fiber.

Brussels sprouts, kale, and carrots are rich in insoluble fiber, aiding digestion.

Chickpeas provide a significant boost of both soluble and insoluble fiber.

Dates, walnuts, pistachios, and pomegranates contribute additional fiber, healthy fats, and antioxidants.

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