I can’t get enough of this crisp Apple and Brussels Sprouts Slaw, packed with sweet, nutty, tangy flavor in every forkful. It’s the fresh fall side that somehow steals the spotlight every time.

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I’m obsessed with this Apple and Brussels Sprouts Slaw because it hits every crunchy, tangy, sweet spot I want in a fall salad without feeling heavy or fussy. I love the way shredded Brussels sprouts bring that fresh, slightly nutty bite, while Honeycrisp apples keep things bright and juicy.

And the texture? Ridiculously good.

It’s the kind of side I keep sneaking forkfuls of straight from the bowl before dinner even starts. But it also holds its own next to almost anything, from weeknight mains to holiday spreads.

Fresh, sharp, sweet, savory. Exactly my kind of salad.

Ingredients

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Brussels sprouts bring the big crunch and make this feel fresh, not heavy.
Apples add sweet-tart snap, especially if you grab Granny Smith or Honeycrisp.
Toasted almonds give it that nutty bite you’ll keep chasing.
Dried cranberries add chewy sweetness without making the slaw feel like dessert.
Red onion brings a sharp little kick, but it doesn’t take over.
Lemon juice keeps everything bright and helps the apples stay pretty.
Olive oil makes the dressing smooth and a little rich, in a good way.
Maple syrup softens the tang and adds cozy sweetness.
Dijon mustard gives the dressing some zip and helps it cling.
Salt wakes everything up.
Basically, don’t skip it.
Black pepper adds a tiny warm bite in the background.
Plus, parsley makes it look fresher and taste a little cleaner.

Ingredient Quantities

1 pound Brussels sprouts, trimmed and thinly shredded

2 medium apples (Granny Smith or Honeycrisp), cored and julienned

1/3 cup toasted sliced almonds, chopped

1/4 cup dried cranberries

1/4 small red onion, very thinly sliced

2 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Salt, to taste (about 1/4 teaspoon)

Freshly ground black pepper, to taste (about 1/8 teaspoon)

2 tablespoons chopped fresh parsley (optional)

How to Make this

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1. Trim the Brussels sprouts and thinly shred them using a sharp knife or a food processor fitted with a shredding blade; place shredded sprouts in a large mixing bowl.

2. Core and julienne the apples and add them to the bowl with the shredded sprouts.

3. Very thinly slice the red onion and add it to the bowl.

4. Chop the toasted sliced almonds and add them along with the dried cranberries.

5. In a small bowl or jar, whisk together the lemon juice, extra virgin olive oil, maple syrup, Dijon mustard, salt, and freshly ground black pepper until emulsified.

6. Pour the dressing over the slaw mixture.

7. Toss everything thoroughly to coat all ingredients evenly with the dressing.

8. Taste and adjust seasoning if needed, then stir in the chopped fresh parsley if using.

9. Let the slaw sit for 10 to 15 minutes at room temperature to allow flavors to meld before serving.

10. Serve chilled or at room temperature as a side or light salad.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Food processor with shredding blade or box grater for shredding
4. Large mixing bowl
5. Small bowl or jar plus a whisk for the dressing
6. Measuring spoons and measuring cups
7. Citrus juicer or reamer for the lemon juice
8. Salad tongs or large spoon for tossing and serving

FAQ

Can I make this slaw ahead of time? Yes. Mix the shredded Brussels sprouts and apples with the dressing up to 2 hours before serving to allow flavors to meld. If making more than 2 hours ahead, store dressing separately and toss just before serving to keep the apples crisp.

How should I shred the Brussels sprouts and apples? Use a sharp chef's knife to thinly slice, a mandoline set to a fine setting, or a food processor with the slicing disc for quick, even shreds. Core the apples before julienning to avoid tough bits.

Can I substitute any ingredients? Yes. Walnuts or pecans can replace almonds, raisins or chopped figs can replace cranberries, and apple cider vinegar can replace lemon juice if you prefer a tangier dressing.

How long will leftovers keep? Stored in an airtight container in the refrigerator, the dressed slaw will keep 2 to 3 days. Expect some softening of the apples and sprouts over time.

Is this slaw suitable for a vegan diet? Yes. All ingredients listed are vegan friendly, including the maple syrup and olive oil based dressing.

How can I prevent the apples from browning? Toss the apple slices with a little of the lemon juice from the recipe as soon as they are cut. This slows oxidation and keeps them looking fresh in the slaw.

Apple & Brussels Sprouts Slaw Recipe Substitutions and Variations

Brussels sprouts: thinly shredded green cabbage or savoy cabbage for similar crunch and bite.
Apples: firm pears (Bosc) or Fuji apples if you prefer a sweeter, less tart note.
Toasted sliced almonds: chopped walnuts or toasted pecans for comparable texture and a richer, nuttier flavor.
Maple syrup: honey or agave nectar as a sweetener with similar viscosity and flavor balance.

Pro Tips

1. Shred the Brussels sprouts very thin so they are tender and easy to chew; run them under the knife in one direction or use a food processor for speed, then toss with a little lemon juice right away to brighten and soften them.

2. Make the dressing ahead and keep it chilled; it will marry better to the sprouts if you dress the salad 10 to 15 minutes before serving, and a quick extra whisk just before tossing helps re-emulsify the oil and syrup.

3. Prevent the apples from browning by tossing the julienne pieces in a tablespoon of lemon juice as you cut them, or slice them at the last minute for best crispness.

4. For contrast in every bite, toast the almonds until fragrant and cool them completely before chopping; and consider adding a handful of seeds or crumbled cheese for extra crunch and savory balance if you like.

Apple & Brussels Sprouts Slaw Recipe

Recipe by Bob Jones

0.0 from 0 votes

I can’t get enough of this crisp Apple and Brussels Sprouts Slaw, packed with sweet, nutty, tangy flavor in every forkful. It’s the fresh fall side that somehow steals the spotlight every time.

Servings

servings

Calories

288

kcal

Equipment: 1. Chef’s knife
2. Cutting board
3. Food processor with shredding blade or box grater for shredding
4. Large mixing bowl
5. Small bowl or jar plus a whisk for the dressing
6. Measuring spoons and measuring cups
7. Citrus juicer or reamer for the lemon juice
8. Salad tongs or large spoon for tossing and serving

Ingredients

1 pound Brussels sprouts, trimmed and thinly shredded
2 medium apples (Granny Smith or Honeycrisp), cored and julienned
1/3 cup toasted sliced almonds, chopped
1/4 cup dried cranberries
1/4 small red onion, very thinly sliced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt, to taste (about 1/4 teaspoon)
Freshly ground black pepper, to taste (about 1/8 teaspoon)
2 tablespoons chopped fresh parsley (optional)

Directions

Trim the Brussels sprouts and thinly shred them using a sharp knife or a food processor fitted with a shredding blade; place shredded sprouts in a large mixing bowl.
Core and julienne the apples and add them to the bowl with the shredded sprouts.
Very thinly slice the red onion and add it to the bowl.
Chop the toasted sliced almonds and add them along with the dried cranberries.
In a small bowl or jar, whisk together the lemon juice, extra virgin olive oil, maple syrup, Dijon mustard, salt, and freshly ground black pepper until emulsified.
Pour the dressing over the slaw mixture.
Toss everything thoroughly to coat all ingredients evenly with the dressing.
Taste and adjust seasoning if needed, then stir in the chopped fresh parsley if using.
Let the slaw sit for 10 to 15 minutes at room temperature to allow flavors to meld before serving.
Serve chilled or at room temperature as a side or light salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.