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Brussels Sprout Slaw with Roasted Ginger Vinaigrette

This Brussels Sprout Slaw with Roasted Ginger Vinaigrette is the perfect Thanksgiving side dish! Ginger is roasted whole and blended with a few additional ingredients, making an intensely flavorful and slightly spicy dressing for this simple salad.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Salads, Sides
Servings: 12 servings

Ingredients

For the roasted ginger dressing:

  • 4 oz piece ginger
  • 2 cloves garlic
  • 1 tsp Bragg's aminos
  • 3 Tbsp grapeseed oil
  • 1/2 cup water

For the slaw:

  • 5 cups shredded brussels sprouts
  • 1 cup dried cranberries or cherries
  • 1/2 cup sunflower seeds, toasted

Instructions

For the roasted ginger dressing:

  • Heat broiler to medium high. Broil ginger, turning every so often, until skin is darkened and ginger is tender when pierced with a knife. Remove from oven, allow to slightly cool.
  • Add ginger (sliced in to smaller pieces, with skin left on), garlic, aminos, and the grapeseed oil to a blender. Add in 2-3 tablespoons, and pulse to combine. Add additional water in tablespoon increments until desired consistency.

For the slaw:

  • Add shredded Brussels sprouts and half of dried cranberries to a large bowl. Add 1-3 heaping teaspoons of dressing (again, my dressing was pretty thick in consistency). Toss to thoroughly combine. Add additional dressing if desired.
  • Top salad with remaining dried cranberries, sunflower seeds, and salt and pepper.

Notes

Roasted Ginger Dressing inspired by Bon Appétit.