Why You’ll Love This Brussels Sprouts Slaw with Apple

• It’s a Textural Dream. The finely shredded Brussels sprouts and crisp apple provide a satisfying crunch that holds up beautifully, unlike cabbage-based slaws that can get soggy. You’ll notice the difference with every single bite.
• The Flavor Balance is Spot-On. We’ve got the slight bitterness of the sprouts, the bright sweetness of the apple, a sharp kick from the red onion, and a tangy, creamy dressing that brings it all together in perfect harmony. It’s honestly not too sweet, not too sharp—just right.
• It’s Surprisingly Versatile. This slaw is so much more than a side dish. Pile it on top of a pulled pork sandwich, use it as a bed for grilled fish, or even mix it with some quinoa for a hearty lunch. It adapts to whatever you need it to be.
• It Gets Better with Time. While delicious right away, the flavors really meld and deepen after chilling for an hour or two. This makes it the ultimate stress-free dish for entertaining—you can cross it off your list well before guests arrive.

Ingredients & Tools

• 500 g Brussels sprouts, trimmed
• 1 large crisp apple (like Honeycrisp or Granny Smith)
• 1/2 small red onion, very thinly sliced
• 75 g toasted walnuts or pecans, roughly chopped
• 60 g dried cranberries or cherries
• 120 ml Greek yogurt or sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp whole grain mustard
• 1 tbsp maple syrup or honey
• 1 small garlic clove, minced
• Salt and freshly ground black pepper to taste

Tools: A sharp chef’s knife, a large mixing bowl, a smaller bowl for the dressing, a whisk, and a box grater or food processor with a shredding disc (a huge time-saver!).

The quality of your ingredients really shines here. Using a good, thick Greek yogurt makes for a luxuriously creamy dressing, and toasting the nuts yourself—even for just a few minutes in a dry pan—unlocks a deep, nutty aroma that elevates the entire dish.

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

Before You Start: Tips & Ingredient Notes

• Choosing Your Sprouts. Look for firm, bright green Brussels sprouts that are similar in size for even shredding. Avoid any that are yellowing or have loose leaves. Smaller sprouts are often sweeter and more tender.
• The Great Apple Debate: Sweet or Tart? This is really a matter of personal preference. A sweeter apple like Honeycrisp or Fuji will balance the sprouts’ flavor beautifully, while a tart Granny Smith will add a more pronounced zing. Honestly, you can’t go wrong—just use a firm apple that won’t turn to mush.
• To Shred or to Slice? You can shred the sprouts on a box grater (watch your knuckles!) or use a food processor for speed. The key is to get thin, uniform shreds. If you’re using a knife, slice them as thinly as possible—this makes all the difference in the final texture.
• Don’t Skip Toasting the Nuts. I know it’s an extra step, but it’s a non-negotiable one for maximum flavor. Toasting transforms walnuts or pecans from bland and soft to fragrant and crunchy, adding a whole new dimension to the slaw.

How to Make Brussels Sprouts Slaw with Apple

Serving Suggestions

Complementary Dishes

• Roasted Chicken or Turkey — The slaw’s bright, acidic crunch is the perfect counterpoint to the rich, savory flavors of roast poultry. It cuts through the richness beautifully.
• Pulled Pork Sandwiches — Pile this slaw right on top of your sandwich for a textural upgrade that’s far superior to traditional coleslaw. The creaminess and crunch are a game-changer.
• Pan-Seared Salmon — Serve a generous mound of this slaw alongside a fillet of crispy-skinned salmon. It’s a light, healthy, and restaurant-worthy meal that comes together in no time.

Drinks

• A Crisp Dry Riesling — The wine’s natural acidity and slight sweetness will mirror the flavors in the slaw, creating a really harmonious pairing that feels elegant and refreshing.
• Sparkling Apple Cider — A non-alcoholic option that picks up on the apple notes in the dish. The bubbles help cleanse the palate between bites, making each mouthful taste fresh.
• An IPA or Pale Ale — The hoppy bitterness of a good craft beer stands up wonderfully to the slaw’s bold flavors, especially if you’re serving it with something like pulled pork.

Something Sweet

• A Simple Apple Galette — Continue the apple theme with a rustic, free-form tart. It’s a humble yet impressive dessert that feels cozy and completes the meal on a familiar note.
• Gingerbread or Spice Cake — The warm spices like cinnamon and ginger are a fantastic flavor bridge between the savory main course and the sweet ending, complementing the slaw’s autumnal vibe.
• Dark Chocolate Bark with Sea Salt — A few pieces of rich, bittersweet chocolate provide a sophisticated and not-too-sweet finish that contrasts nicely with the tangy slaw you just enjoyed.

Top Mistakes to Avoid

• Mistake: Shredding the sprouts too far in advance. If you shred them and leave them sitting out for hours before assembling the slaw, they can oxidize and become bitter. Try to prep and assemble within a reasonable timeframe.
• Mistake: Using a watery mayonnaise-based dressing. This can make the slaw soggy. Our Greek yogurt base is thicker and creamier, coating the ingredients without drowning them. If you sub mayo, use a high-quality, full-fat version.
• Mistake: Not massaging the dressing in. A quick stir won’t cut it. You really need to get in there with your hands or tongs and toss everything thoroughly to ensure every single shred is coated and seasoned.
• Mistake: Adding the nuts too early. If you mix all the nuts in before chilling, they’ll lose their crunch. Always reserve a handful to sprinkle on top right before serving for that perfect final texture.

Expert Tips

• Tip: Add a cheesy twist. For a more savory profile, use a vegetable peeler to shave some Pecorino Romano or a sharp aged cheddar over the finished slaw. The salty, umami punch is incredible.
• Tip: Make it a main course. Bulk this up into a full meal by adding a protein. Leftover shredded roast chicken, chickpeas, or even some crumbled feta cheese turn it into a satisfying lunch salad.
• Tip: Play with the acid. While apple cider vinegar is classic, feel free to experiment. Fresh lemon juice will make it brighter, while a touch of orange juice in the dressing can add a subtle, sunny sweetness.
• Tip: Prep like a pro. You can get a head start by making the dressing up to 2 days in advance and storing it in a jar in the fridge. Toast the nuts ahead of time, too. Then, assembly on the day of serving is a breeze.

FAQs

Can I make this slaw ahead of time?
Absolutely, and in many ways it’s better! You can prepare the entire slaw (minus the final sprinkle of nuts) up to 24 hours in advance. The dressing will soften the Brussels sprouts slightly, making them more tender and allowing the flavors to meld beautifully. Just keep it tightly covered in the refrigerator. Give it a good stir and add the reserved nuts right before you serve to restore that perfect crunch.

My slaw seems a bit dry. What did I do wrong?
This usually happens if the sprouts were particularly large or densely packed. Don’t worry, it’s an easy fix! Simply whisk up a little extra batch of the dressing—maybe half the original quantities—and toss it in until it looks right to you. The beauty of this recipe is its flexibility, so adjust to your preference.

I’m not a fan of Greek yogurt. What can I use instead?
No problem at all. Sour cream is a fantastic one-to-one substitute and will give you a similarly tangy, creamy result. For a dairy-free option, a good, thick vegan mayonnaise or even thinned-out tahini mixed with lemon juice works wonderfully. The goal is a creamy, tangy base for the dressing.

How long will the leftovers keep?
Stored in an airtight container in the refrigerator, this slaw will keep well for about 2-3 days. The apples may brown a little and the nuts will soften, but it will still taste great. It’s not ideal for freezing, though, as the texture of the fresh vegetables will be compromised upon thawing.

Can I use a different type of nut?
Of course! Toasted pecans, almonds (sliced or slivered), or even pumpkin seeds (pepitas) are all excellent alternatives. Toasting is still the key step to maximize their flavor. Choose whatever nut or seed you love or have on hand—it’s a great way to customize the slaw to your taste.