I created an Apple and Brussels Sprouts Slaw that clocks in at 88 calories and 2 Weight Watchers SP, and in my Brussels Sprouts Slaw Recipe I share a shredded, vegan fall salad made with raw ingredients and a simple lemon dressing.

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Honestly, I never thought shredded Brussels sprouts and a crisp Honeycrisp apple could start a little kitchen revolution, but here we are. The textures clash in the best way, and there’s this sneaky brightness that keeps you stealing bites.

I call it my Brussels Sprouts Slaw Recipe because when I bring it people go from skeptical to full on obsessed, like what is this? It’s light but not boring, and feels like something your picky friend might actually admit they like.

It’s weirdly addictive, seriously. Warning: you might make it on repeat, which is both flattering and slightly dangerous, right?

Ingredients

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Crunchy, cabbage family, high in fiber and vitamin C, adds hearty greens and bite.
Sweet tart crunch, adds natural sugars and fiber, keeps salad fresh.
Toasted pecans give buttery healthy fats and protein, plus a lovely nutty crunch.
Chewy bursts of tangy sweetness add color and a pop of sugar.
Bright acidic punch, adds zing and helps balance sweet flavors, keeps apples from browning.
Silky binder for the dressing provides monounsaturated fats and smooth mouthfeel.
Natural sweetener warms flavors without refined sugar, adds mild caramel notes.
Tiny bit of tang emulsifies the dressing and brings subtle savory edge.

Ingredient Quantities

1 lb Brussels sprouts, trimmed and thinly shredded (about 4 cups)

1 large apple, cored and thinly sliced or julienned (Granny Smith or Honeycrisp)

1/3 cup toasted pecans, chopped

1/4 cup dried cranberries

1/4 small red onion, thinly sliced or 2 tablespoons finely chopped shallot

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Trim the Brussels sprouts and thinly shred them (a sharp knife, mandoline or food processor works great) then put them in a large bowl.

2. Core and thinly slice or julienne the apple, then toss it with about 1 tablespoon of the lemon juice so it doesn’t brown and to add brightness.

3. Thinly slice the red onion or finely chop the shallot and add to the bowl with the sprouts and apple.

4. If your pecans aren’t already toasted, warm a dry skillet over medium and toast the pecans until fragrant, 3 to 5 minutes, then chop and add to the bowl with the dried cranberries.

5. Make the dressing: whisk together the remaining 1 tablespoon lemon juice, 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper in a small bowl or shake them in a jar until emulsified.

6. Pour the dressing over the slaw and toss well, making sure the shredded sprouts get coated, you can also massage the sprouts a bit with your hands to soften them slightly.

7. Taste and adjust seasoning with more salt pepper or lemon if needed.

8. Let the slaw sit 10 to 15 minutes to let flavors meld, then fold in the chopped pecans and cranberries if you kept them separate to stay crunchy, sprinkle chopped fresh parsley on top if using and serve.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife or mandoline or food processor for shredding and slicing
3. Large mixing bowl
4. Small bowl or jar with a tight lid for the dressing
5. Whisk or fork (to emulsify the dressing)
6. Dry skillet for toasting pecans
7. Measuring spoons and a tablespoon measure (for lemon, oil, syrup)
8. Tongs or salad servers (or just clean hands) for tossing
9. Citrus juicer or reamer (for fresh lemon juice)
10. Paring knife or apple corer for coring/slicing the apple

FAQ

Can I make this ahead? Yes, totally. You can shred the sprouts and slice the apple a few hours ahead, make the dressing and keep everything separate, then toss right before serving for max crunch; if already dressed it’s best eaten within 1 to 2 days.

How do I keep the apples from turning brown? Toss the slices in a little lemon juice or drop them in cold water with a squeeze of lemon until you’re ready to use them, the dressing helps some but fresh-cut looks best.

Can I swap the pecans or dried cranberries? Sure, use walnuts, almonds or chopped pistachios instead and try dried cherries or raisins if you like, just adjust the sweetness a bit.

What’s the easiest way to shred Brussels sprouts? A mandoline or the slicing disk on a food processor is fastest, a sharp knife works fine too — just cut off the stem and thinly slice, and watch your fingers.

Is this recipe vegan or gluten free? It’s naturally gluten free, and it’s vegan if you stick with maple syrup for sweetening; Dijon is usually vegan but check the label if that matters to you.

How long do leftovers last? Store in an airtight container in the fridge; dressed slaw is best within 1 to 2 days, undressed components kept separately can last up to 3 or 4 days though the apple will soften over time.

Apple & Brussels Sprouts Slaw Recipe Substitutions and Variations

Brussels sprouts: swap with shredded green cabbage or thinly sliced kale; cabbage gives the same crunch and milder flavor, kale works if you massage it with lemon or oil so it isn’t too tough
Apple: use pear (Bosc or Bartlett) or a firm Fuji; pear is sweeter and softer so add it last so it don’t go mushy
Toasted pecans: replace with walnuts, sliced almonds, or pepitas (pumpkin seeds); walnuts mimic the buttery bite best, pepitas give great crunch for a nut-free-ish option
Maple syrup: substitute honey, agave nectar, or a little brown sugar dissolved in the lemon juice; honey is a straight 1:1 swap but will change the flavor profile

Pro Tips

1) Toast the pecans first, let them cool, then chop and add at the last minute so they stay crunchy. If you fold them in too early they’ll soften and the salad loses its snap.

2) Lightly salt and massage the shredded Brussels sprouts with a bit of lemon to mellow bitterness and soften them, but dont overdo it or they’ll get mushy. A few squeezes and a quick rub with your hands is enough.

3) Toss the apple with lemon right after slicing and keep it chilled until serving, that keeps it bright and crisp. If you need to prep ahead, slice the apple just before you serve to maximize crunch.

4) Taste the dressing before you pour it over, and tweak it to suit your apples and pecans, some apples need more lemon, some need more maple. Also if you’re making this ahead, keep the dressing separate and dress the slaw only 10 to 15 minutes before serving for best texture.

Apple & Brussels Sprouts Slaw Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

229

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife or mandoline or food processor for shredding and slicing
3. Large mixing bowl
4. Small bowl or jar with a tight lid for the dressing
5. Whisk or fork (to emulsify the dressing)
6. Dry skillet for toasting pecans
7. Measuring spoons and a tablespoon measure (for lemon, oil, syrup)
8. Tongs or salad servers (or just clean hands) for tossing
9. Citrus juicer or reamer (for fresh lemon juice)
10. Paring knife or apple corer for coring/slicing the apple

Ingredients

1 lb Brussels sprouts, trimmed and thinly shredded (about 4 cups)
1 large apple, cored and thinly sliced or julienned (Granny Smith or Honeycrisp)
1/3 cup toasted pecans, chopped
1/4 cup dried cranberries
1/4 small red onion, thinly sliced or 2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, optional

Directions

Trim the Brussels sprouts and thinly shred them (a sharp knife, mandoline or food processor works great) then put them in a large bowl.
Core and thinly slice or julienne the apple, then toss it with about 1 tablespoon of the lemon juice so it doesn't brown and to add brightness.
Thinly slice the red onion or finely chop the shallot and add to the bowl with the sprouts and apple.
If your pecans aren't already toasted, warm a dry skillet over medium and toast the pecans until fragrant, 3 to 5 minutes, then chop and add to the bowl with the dried cranberries.
Make the dressing: whisk together the remaining 1 tablespoon lemon juice, 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper in a small bowl or shake them in a jar until emulsified.
Pour the dressing over the slaw and toss well, making sure the shredded sprouts get coated, you can also massage the sprouts a bit with your hands to soften them slightly.
Taste and adjust seasoning with more salt pepper or lemon if needed.
Let the slaw sit 10 to 15 minutes to let flavors meld, then fold in the chopped pecans and cranberries if you kept them separate to stay crunchy, sprinkle chopped fresh parsley on top if using and serve.

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.