Apple & Brussels Sprouts Slaw Recipe

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:

Serve it as a light lunch, with some chickpeas or poached chicken mixed in for protein, or served alongside a bowl of Chicken and Rice Soup (Instant Pot).

Serve it as a side dish for an easy weeknight meal, such as Oven Baked Chicken Breast, or as a Sunday dinner option alongside Roasted Pork Tenderloin.

Shake up your Thanksgiving feast by adding this Brussels sprouts salad to the mix. It pairs beautifully with Roasted Turkey (my tried & true recipe) and Sweet Potato Casserole.

For a comforting vegetarian meal, serve the slaw with vegetarian stuffed peppers or vegan lentil chili.

Printable Recipe

This post was originally published on October 24, 2019. It was updated with new tips and additional information on September 22, 2021.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.