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Brussel Sprout Slaw with Cranberries, Cashews and Apples

Loaded with apples, crushed cashews, sunflower seeds, dried cranberries, fresh chives and topped with a creamy, yet light, lemon tahini dressing.
Prep Time15 mins
Total Time15 mins
Course: Lunch, Salad, Side
Cuisine: American
Servings: 6 as a small side
Author: Bri @ monday sunday kitchen



  • 4 cups brussel sprouts washed, halved and very finely sliced
  • 1/2 cup roasted cashews crushed or chopped
  • 2 tbsp roasted sun flower seeds
  • 1 apple washed, quartered and chopped into bites
  • 1/2 cup dried cranberries
  • 2 tbsp fresh chives finely chopped
  • Salt and pepper to taste


  • 2 tbsp olive oil
  • 1/3 cup mayonnaise
  • 1 tbsp Tahini
  • 2 tsp honey
  • juice of half a lemon


  • In a large mixing bowl, combine thinly sliced brussel sprouts with cashews, sunflower seeds, chopped apple, cranberries, and chives.
  • In a small mason jar, add dressing ingredients and shake vigorously until smooth and creamy.
  • Stir dressing into slaw until well combined. Add salt and pepper to taste. Enjoy!