The ultimate fall salad! This Apple & Brussels Sprouts Slaw is a breeze to make, and is packed with nutty, sweet and savory flavors.
There are some recipes that surprise the heck out of you when you first taste them. This Apple and Brussels Sprouts Slaw recipe falls smack dab into the middle of that category. My 9-year old self would have scoffed at the thought of craving any recipe featuring Brussels sprouts, particularly if the little cabbages were raw.
But having fallen in love with Shredded Brussels Sprouts with Pistachios & Cranberries and any roasted Brussels sprouts (see How to Roast Brussels Sprouts), this recipe wasn’t much of a stretch.
This salad is a wonderful combination of sweet and savory, thanks to the addition of crisp fall apples. Dried cranberries or dried cherries would be a great addition, too.
It’s dressed with an easy homemade lemon vinaigrette, but a Dijon mustard dressing or honey mustard dressing would work equally well. Try it with my Homemade Balsamic Vinaigrette.
WHAT YOU NEED FOR THIS APPLE AND BRUSSELS SPROUTS SLAW RECIPE:
These are the main components need for this recipe (affiliate links included)…
- Brussels sprouts: In the fall, Brussels sprouts (not Brussel sprouts – small pet peeve – because they’re originally from Brussels, Belgium 🙂 ) can be found in virtually every grocery store and farmer’s market. Peel away any browned or shriveled outer leaves.
- Apple: Gala apples have fantastic flavor and texture (I’m all about crisp apples), but there are plenty of other apples available that have these qualities. Use your favorite. If the apples you have are on the small side, use an extra half or whole apple.
- Aromatics: Fresh rosemary and green onions both add extra layers of flavor. In particular, the fragrant rosemary matches well with the lemon dressing.
- Dressing: The dressing follows the basic formula of most vinaigrettes. In this lemon vinaigrette, the ingredients are fresh lemon juice (fresh really does make a difference), extra virgin olive oil, agave nectar (honey works too, but it is not considered vegan), Dijon mustard, salt and pepper. One additional ingredient I always use in homemade vinaigrettes is garlic. Pull out your trusty microplane and grate the garlic into the dressing. It will simply melt into the mixture when whisked.
See recipe card below for full ingredients list & recipe directions.
How to shred Brussels sprouts:
There are a few different ways to do this. If you have a food processor with a shredder attachment, that’s the way to go. Quick and easy! Just make sure to first cut off the root ends. Alternatives are using a mandoline (use the guard to protect your fingers) or slicing by hand.
If you choose to slice the Brussels sprouts by hand, be sure to use a sharp chef’s knife so that you can THINLY slice the Brussels sprouts.
Regardless of which method you use, first peel away and discard any outer leaves that are browned or wilted.
What to serve with Brussels sprout slaw:
Frequently Asked Questions:
Can this slaw be made ahead of time?
This slaw holds up really well when refrigerated. Because the Brussels sprouts are raw (think fresh and crunchy), they don’t wilt quickly when dressed. The acid in the lemon vinaigrette stops the apple from browning, keeping everything looking fresh.
The first time I made this recipe, I dressed the slaw, covered and refrigerated it for 24 hours. It was still crispy and perky when it came time to serve.
Can you eat raw Brussels sprouts?
Yes! With one caveat. Some people experience bloating and gas (gasp!) when eating raw cruciferous vegetables, including Brussels sprouts, cabbage and cauliflower. If you fall into that camp, don’t give up on this recipe.
Instead, lightly sauté the Brussels sprouts in a bit of olive oil, let them cool, then toss with the other ingredients. Cooking the sprouts a bit will help to make them more digestible. Just take care not to overcook. You don’t want soggy slaw!
Apple and Brussels Sprouts Slaw
- 1/3 cup chopped raw pecans
- 1 pound Brussels sprouts
- 1 green onion thinly sliced
- 1 large Gala apple julienned
- 1 tablespoon minced fresh rosemary
- In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don’t burn. Allow the nuts to cool.
- Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef’s knife.
- In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.
- In a small bowl, whisk together the lemon juice, garlic, agave nectar, Dijon mustard, salt and pepper.
- While whisking, slowly pour in the olive oil.
This post was originally published on October 24, 2019. It was updated with new tips and additional information on September 22, 2021.
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