Apple & Brussels Sprouts Slaw Recipe

I just made a Brussels Sprouts Slaw Recipe that somehow nails nutty, sweet and savory in one crunchy bowl and will probably ruin every other salad you try.

I’m obsessed with this Brussels Sprouts Slaw Recipe because it hits everything I want in a fall salad. I love how raw Brussels sprouts stay crunchy and sharp, and the sweet apple slices curl against them like tiny surprises.

I don’t need fancy dressing to be thrilled, just bright lemon and a little maple in my head when I eat it. It’s nutty, tart, slightly sweet, and somehow refuses to be boring.

But mostly I just keep going back for more. Fall Shaved Brussel Sprout Salad?

Yeah, that’s me every week. I eat it straight from the bowl, no shame.

Ingredients

• Brussels sprouts shredded: crunchy, slightly bitter base that’s surprisingly light and hearty.
• Apple sliced: sweet, crisp bite that brightens every forkful.
• Toasted walnuts chopped: warm, nutty crunch and a little protein punch.
• Dried cranberries: chewy pops of tart-sweet contrast, like tiny treats.
• Fresh lemon juice: bright, tangy splash that keeps things from tasting heavy.
• Lemon zest optional: aromatic twist that’s a little extra, but worth it.
• Extra virgin olive oil: silky binder that makes everything feel cohesive.
• Dijon mustard: tangy backbone, adds a subtle zip and depth.
• Pure maple syrup: gentle sweetness that balances the tart and bitter.
• Fine sea salt: brings out flavors, don’t skip it if you want punch.
• Freshly ground black pepper: warm, peppery finish that wakes up the salad.
• Green onion or parsley garnish: fresh color and mild herbal lift, basically a nice finish.

Ingredient Quantities

• 4 cups Brussels sprouts, shredded (about 12 to 16 medium)
• 1 large apple, cored and thinly sliced or julienned (Gala or Fuji work great)
• 1/4 cup toasted walnuts, chopped (or pecans or almonds)
• 2 tablespoons dried cranberries
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional but nice)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1/4 teaspoon fine sea salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons thinly sliced green onion or chopped fresh parsley for garnish (optional)

How to Make this

1. Trim the Brussels sprouts and shred them thinly using a sharp knife, food processor, or box grater until you have about 4 cups; put them in a large bowl.

2. Core the apple and slice it thinly or julienne it, then add it to the bowl with the shredded sprouts.

3. In a small bowl or jar whisk together 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest if using, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon pure maple syrup, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper until smooth and slightly emulsified.

4. Pour the dressing over the Brussels sprouts and apple, then toss well so every shred gets coated; use tongs or your hands if you want better coverage.

5. Add 1/4 cup toasted chopped walnuts and 2 tablespoons dried cranberries to the bowl, and toss again to distribute.

6. Taste and adjust seasoning if needed more salt, pepper, or a squeeze more lemon if you like it brighter.

7. Let the slaw sit in the fridge for at least 10 minutes and up to 1 hour so the flavors mellow and the sprouts soften a bit, but you can serve right away if you want maximum crunch.

8. Before serving give it one last toss, garnish with 2 tablespoons thinly sliced green onion or chopped fresh parsley, and serve chilled or at room temperature.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Box grater or food processor with shredding disc
4. Large mixing bowl
5. Small bowl or jar and whisk (for the dressing)
6. Measuring spoons and measuring cups
7. Skillet or baking sheet to toast walnuts
8. Tongs (or clean hands) for tossing and a serving spoon

FAQ

Apple & Brussels Sprouts Slaw Recipe Substitutions and Variations

• Brussels sprouts: swap with shredded green cabbage or napa cabbage — same crunchy vibe, cheaper and easier to shred if you dont have sprouts.
• Apple: use a crisp pear like Bartlett or Bosc, or even a firm Asian pear, they bring similar sweetness and hold up well instead of apple.
• Toasted walnuts: replace with toasted pecans, almonds, or pumpkin seeds for a nut-free option, each gives a different crunch and flavor.
• Pure maple syrup: substitute honey or agave nectar, or use a little brown sugar dissolved in the dressing if thats what you have on hand.

Pro Tips

1) Shred the sprouts thin and then toss them with a little extra lemon right away, it wakes them up and keeps them from tasting grassy. If you want crunch later, shave some by hand instead of using the processor, processors can make them mushy fast.

2) Toast the nuts until you smell them, not just until they look brown, that big flavor hit makes a huge difference. Let them cool fully before chopping or theyll bruise the apple and make things soggy.

3) Mix the dressing in a jar and give it a good shake, then add half, taste, and add more if needed. Maple and Dijon can hide behind salty flavors so dont over salt at first; you can always add salt but you cant take it away.

4) Let the slaw rest at least 10 minutes but not too long in the fridge, an hour softens it into a nicer texture but any longer and the apple will lose its snap. If serving later, keep the dressing separate and toss just before you put it out.