Jump to Recipe

Let’s be honest—when you hear “Brussels sprouts,” you might not immediately think “refreshing slaw.” But trust me, this Brussels Sprout and Apple Slaw is about to change your mind completely. It’s crisp, it’s tangy, it’s got this incredible sweet-and-savory thing going on, and it’s honestly one of the most versatile side dishes you can make. Forget the boiled, mushy sprouts of your childhood; we’re shredding them raw, which gives them a fantastic texture that holds up beautifully against a bright, creamy dressing. The addition of crisp apple and a handful of toasted nuts brings a wonderful contrast that makes this slaw feel special—a little bit fancy, but honestly so simple to put together. It’s the kind of dish that surprises people in the best way possible, and once you try it, you’ll find yourself making it again and again for everything from weeknight dinners to holiday feasts.

Why You’ll Love This Brussels Sprout and Apple Slaw

It’s a total texture party. You get the crisp, shredded sprouts, the juicy crunch of apple, and the toasty bite of nuts all in one forkful. It’s so much more interesting than your average coleslaw.
The flavor balance is just perfect. The slight bitterness of the sprouts is beautifully offset by the sweet apple and a tangy, creamy dressing. It’s savory, it’s a little sweet, and it’s got a lovely zing from the lemon juice.
It gets better as it sits. Unlike a lot of green salads that wilt, this one actually benefits from a little marinating time. The dressing softens the sprouts just enough, making them even more delicious after 30 minutes or so.
It’s incredibly versatile. Serve it as a side with grilled chicken, pile it on a sandwich, or even enjoy it as a light main course. It’s a real crowd-pleaser for any occasion.

Ingredients & Tools

500 g Brussels sprouts, trimmed and halved
1 large crisp apple (like Honeycrisp or Granny Smith)
60 g toasted walnuts or pecans, roughly chopped
50 g dried cranberries or raisins
60 ml mayonnaise
60 ml Greek yogurt or sour cream
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1/4 tsp garlic powder
Salt and black pepper to taste

Tools: A sharp knife, a food processor with a shredding disc (or a mandoline), a large mixing bowl, a small bowl for the dressing, and a dry skillet for toasting nuts.

A quick note on the ingredients—using a crisp, slightly tart apple really makes a difference here, as it holds its shape and provides a nice counterpoint to the rich dressing. And toasting the nuts… honestly, it’s a step you don’t want to skip. It brings out their oils and adds a deep, nutty aroma that elevates the whole dish.

Nutrition (per serving)

Calories: 210 kcal
Protein: 5 g
Fat: 14 g
Carbohydrates: 19 g
Fiber: 5 g

Serves: 6 | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes (plus optional marinating time)

Before You Start: Tips & Ingredient Notes

Choosing your sprouts. Look for firm, bright green Brussels sprouts that feel heavy for their size. Smaller sprouts are often more tender and less bitter, which is perfect for eating raw.
The apple decision. A tart apple like Granny Smith gives a lovely zing, while a sweeter one like Honeycrisp or Fuji brings more balance. Honestly, you can’t go wrong—just make sure it’s a variety that’s good for eating raw and won’t turn brown too quickly.
Toasting nuts is non-negotiable. I know it’s an extra step, but it transforms them from bland and chewy to fragrant and crisp. Just a few minutes in a dry skillet over medium heat until they’re golden and you can smell them—that’s the trick.
Don’t skip the acid. The lemon juice and apple cider vinegar are crucial for cutting through the richness of the mayo and yogurt. They brighten everything up and prevent the slaw from feeling too heavy.

How to Make Brussels Sprout and Apple Slaw

Step 1: Prepare the Brussels Sprouts. Start by trimming the stem ends off your Brussels sprouts and removing any loose or discolored outer leaves. Slice them in half from top to bottom—this makes them much easier and safer to shred. Now, you have a choice: you can use the shredding disc on your food processor for speed, or you can use a sharp knife to slice them very thinly by hand. The food processor is honestly a game-changer here—it gives you beautifully uniform, confetti-like shreds in seconds. You’ll end up with a lovely pile of green confetti that’s the perfect base for your slaw.

Step 2: Prep the Apple and Combine. Core your apple, but there’s no need to peel it—the skin adds lovely color and a bit of texture. Slice it into matchsticks (julienne) or you can use a coarse grater if you prefer. The key is to get pieces that are a similar size to the shredded sprouts so everything blends together nicely. Immediately toss the apple pieces with the shredded sprouts in your large mixing bowl. This helps to distribute the apple’s natural juices and can slow down the browning process a little.

Step 3: Make the Dressing. In your small bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, honey, Dijon mustard, and garlic powder. Whisk it all together until it’s completely smooth and creamy. You’ll notice the color lighten as everything emulsifies. Now, season generously with salt and freshly cracked black pepper. Taste it! This is your chance to adjust—want it tangier? A splash more vinegar. Sweeter? A bit more honey. The dressing should be well-balanced and coat the back of a spoon nicely.

Step 4: Toast the Nuts. Place your chopped walnuts or pecans in a dry skillet over medium heat. No oil needed! Swirl them around or stir frequently for 3-5 minutes. You’ll know they’re done when they become fragrant and take on a slightly darker, golden color. Be careful—they can burn quickly. As soon as they’re toasted, transfer them to a plate to cool. This stops the cooking process and keeps them perfectly crisp.

Step 5: Combine and Rest. Pour about three-quarters of the dressing over the sprout and apple mixture. Add most of your toasted nuts and all of the dried cranberries. Now, toss everything together thoroughly—I like to use my (clean) hands for this to make sure every shred is coated. Taste a bit and see if you’d like to add the remaining dressing. Once combined, let the slaw sit for at least 15-20 minutes before serving. This resting time is magic—it allows the sprouts to soften slightly and the flavors to meld together beautifully.

Step 6: Final Touches and Serve. Just before serving, give the slaw one final toss. You might notice a little liquid at the bottom—that’s normal and full of flavor. Transfer it to a serving bowl and scatter the remaining toasted nuts over the top for a beautiful presentation and an extra crunch. The slaw is now ready to enjoy—it should be vibrant, crisp, and incredibly inviting.

Serving Suggestions

Complementary Dishes

Roasted Chicken or Turkey — The fresh, crisp slaw is a fantastic counterpoint to the rich, savory flavors of roasted poultry. It cuts through the richness perfectly.
Pork Chops or Pulled Pork Sandwich — The classic pairing of pork and apples shines here. It adds a refreshing crunch that balances a hearty main dish.
Pan-Seared Salmon — The creamy, tangy slaw provides a lovely textural and flavor contrast to the flaky, rich fish. It’s a restaurant-quality combo made easy at home.

Drinks

A Crisp Dry Cider — It echoes the apple in the slaw and its bubbles and acidity cleanse the palate beautifully between bites.
Iced Herbal Tea with Lemon — A non-alcoholic option that’s equally refreshing. The subtle tea notes and citrus complement the slaw without overpowering it.
Sauvignon Blanc — This wine’s characteristic citrus and green notes are a perfect match for the slaw’s bright, vegetal flavors.

Something Sweet

Simple Ginger Cookies — The warm spice of ginger is a lovely, comforting follow-up to the zesty, fresh slaw.
Warm Apple Crumble — It continues the apple theme in a cozy, dessert form. The contrast between the cold slaw and warm dessert is delightful.
Dark Chocolate Bark with Sea Salt — A few pieces of rich, slightly bitter chocolate provide a sophisticated and simple ending that doesn’t feel too heavy.

Top Mistakes to Avoid

Mistake: Not trimming the sprouts properly. Those tough stem ends are unpleasant to eat and can make shredding difficult. Taking an extra minute to trim them well makes a huge difference in the final texture.
Mistake: Using a dull knife or wrong tool for shredding. A dull knife will crush the sprouts instead of slicing them, and a box grater can turn them to mush. A food processor with a shredding disc or a very sharp knife and a steady hand is key for perfect, crisp shreds.
Mistake: Adding the nuts too early. If you mix all the toasted nuts in with the dressing, they’ll lose their crunch and become soggy. Save some for a garnish to ensure every bite has that toasty texture.
Mistake: Skipping the resting time. I know it’s tempting to serve it immediately, but letting it sit for a bit allows the acidic dressing to gently “cook” or wilt the sprouts just enough, making them more tender and flavorful.

Expert Tips

Tip: Massage the sprouts. After you’ve tossed the slaw with the dressing, try gently massaging it with your hands for a minute. This helps to break down the tough fibers in the raw sprouts just a touch, making them more tender and helping them absorb the dressing better.
Tip: Add a cheese for depth. For a more savory twist, fold in some crumbled blue cheese, feta, or shaved Parmesan right before serving. The salty, tangy cheese adds another layer of complexity that’s really delicious.
Tip: Make it ahead for a party. You can shred the sprouts and make the dressing up to a day in advance. Keep them separate in the fridge, then combine everything about an hour before you plan to serve. It’s one less thing to do when guests arrive.
Tip: Revive leftovers. If you have leftovers the next day, they might be a bit soft. Give it a quick stir and add a fresh squeeze of lemon juice to perk it right back up. You can also add a handful of fresh greens for volume.

FAQs

Can I make this slaw ahead of time?
Absolutely, and it’s actually a great make-ahead dish! You can prepare the entire slaw (dressed and all) up to 4-6 hours in advance. Store it covered in the refrigerator. The flavor will continue to develop and the sprouts will soften a bit, which many people prefer. If you want to make it a full day ahead, I’d recommend keeping the dressing separate and tossing it with the sprouts and apples about an hour before serving to maintain the best texture.

My slaw seems a bit bitter. What can I do?
Raw Brussels sprouts can have a naturally slightly bitter edge. The dressing, with its sweetness and acidity, usually balances it out, but if it’s still pronounced, don’t worry. A pinch of sugar or an extra drizzle of honey mixed into the dressing can help counteract it. Also, that resting time is crucial—the bitterness mellows significantly as the slaw sits. Massaging the sprouts with a little salt and the dressing can also help break down those compounds faster.

What’s the best way to shred Brussels sprouts without a food processor?
No problem! A sharp chef’s knife is your best friend here. After trimming and halving the sprouts, place them cut-side down on your cutting board for stability. Then, simply slice them as thinly as you can from top to bottom. You’re aiming for fine shreds. A mandoline slicer is another excellent, fast option—just please use the safety guard! It gives you wonderfully uniform slices with minimal effort.

Can I use a different type of nut or dried fruit?
Of course! This recipe is very adaptable. For nuts, toasted almonds, pecans, or even pumpkin seeds would be lovely. For the dried fruit, try chopped dried apricots for a tangy sweetness, or cherries for a deeper flavor. The trick is to keep the balance of crunchy, sweet, and tangy elements, so feel free to get creative with what you have on hand.

Is there a way to make this recipe dairy-free or vegan?
Easily! For a vegan version, simply replace the mayonnaise with a vegan alternative and use a plant-based yogurt or just more vegan mayo. Make sure your sweetener is maple syrup instead of honey. The result will be just as creamy and delicious. I’ve made it this way many times and it’s always a hit.

Brussels Sprout And Apple Slaw

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, fusion

Servings 6

Total Time 20 minutes

Dark Mode

Keep Screen On

Make this easy Brussels Sprout and Apple Slaw for a crisp, refreshing side dish. Perfect for holidays or weeknights. Get the simple recipe now!

Ingredients

For the Slaw

500 g Brussels sprouts (trimmed and halved)
1 large crisp apple (like Honeycrisp or Granny Smith)
60 g toasted walnuts or pecans (roughly chopped)
50 g dried cranberries or raisins

For the Dressing

60 ml mayonnaise
60 ml Greek yogurt or sour cream
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1/4 tsp garlic powder
Salt and black pepper (to taste)

Instructions

01
Prepare the Brussels Sprouts. Start by trimming the stem ends off your Brussels sprouts and removing any loose or discolored outer leaves. Slice them in half from top to bottom—this makes them much easier and safer to shred. Now, you have a choice: you can use the shredding disc on your food processor for speed, or you can use a sharp knife to slice them very thinly by hand. The food processor is honestly a game-changer here—it gives you beautifully uniform, confetti-like shreds in seconds. You'll end up with a lovely pile of green confetti that's the perfect base for your slaw.
02
Prep the Apple and Combine. Core your apple, but there's no need to peel it—the skin adds lovely color and a bit of texture. Slice it into matchsticks (julienne) or you can use a coarse grater if you prefer. The key is to get pieces that are a similar size to the shredded sprouts so everything blends together nicely. Immediately toss the apple pieces with the shredded sprouts in your large mixing bowl. This helps to distribute the apple's natural juices and can slow down the browning process a little.
03
Make the Dressing. In your small bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, honey, Dijon mustard, and garlic powder. Whisk it all together until it's completely smooth and creamy. You'll notice the color lighten as everything emulsifies. Now, season generously with salt and freshly cracked black pepper. Taste it! This is your chance to adjust—want it tangier? A splash more vinegar. Sweeter? A bit more honey. The dressing should be well-balanced and coat the back of a spoon nicely.
04
Toast the Nuts. Place your chopped walnuts or pecans in a dry skillet over medium heat. No oil needed! Swirl them around or stir frequently for 3-5 minutes. You'll know they're done when they become fragrant and take on a slightly darker, golden color. Be careful—they can burn quickly. As soon as they're toasted, transfer them to a plate to cool. This stops the cooking process and keeps them perfectly crisp.
05
Combine and Rest. Pour about three-quarters of the dressing over the sprout and apple mixture. Add most of your toasted nuts and all of the dried cranberries. Now, toss everything together thoroughly—I like to use my (clean) hands for this to make sure every shred is coated. Taste a bit and see if you'd like to add the remaining dressing. Once combined, let the slaw sit for at least 15-20 minutes before serving. This resting time is magic—it allows the sprouts to soften slightly and the flavors to meld together beautifully.
06
Final Touches and Serve. Just before serving, give the slaw one final toss. You might notice a little liquid at the bottom—that's normal and full of flavor. Transfer it to a serving bowl and scatter the remaining toasted nuts over the top for a beautiful presentation and an extra crunch. The slaw is now ready to enjoy—it should be vibrant, crisp, and incredibly inviting.