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Ingredients15 m servings 313
Original recipe yields 12 servings
- Combine Brussels sprouts, carrots, and cabbage in a large bowl. Combine salad dressing, mayonnaise, canola oil, vinegar, celery seed, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss well to combine. Add dried cranberries and toss again.
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- Cook's Notes:
- Plain vegetable oil is fine in place of canola, and white wine vinegar works if you don't have apple cider vinegar.
- I like to use pomegranate dried cranberries. You can also use dried cherries if you prefer.
Per Serving: 313 calories; 26.4 19.3 1.8 14 312 Full nutrition
ReviewsRead all reviews 2
2.18.19 This really does taste like coleslaw, so those brussels sprouts haters out there will never know that they’re in there. I love the little punch of sweetness and texture you get from th...