Apple & Brussels Sprouts Slaw

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In addition to the changing of leaves and crisper weather, fall brings an assortment of nutritional produce items. Apples and Brussels sprouts are two of the standout produce options that you’ll see more of during the fall season. You may even see Brussels sprouts sold on the stalk, which is actually how they grow. You don’t need to be that fancy and buy those; rather, you can but loose Brussels and choose the apple that you love the most.

For this slaw recipe, you want an apple that has a crisp texture and sweet yet tart flavor profile. Choose the apple you love the most, but we recommend the Honeycrisp apple, which is succulent, crispy, and great for slaws. If you want an apple that’s more sweet, opt for a Fuji apple. Go with the Granny Smith if you enjoy a tarter flavor profile. Your apple doesn’t need to be extremely sweet because you can also add dried cranberries, which contain natural sugars, to this salad if you choose. Just remember to purchase dried cranberries that are free of preservatives and added sugars. Craisins, for example, are high in sugar and preservatives, so they are not cleanse-approved.

Although the slaw ingredients have a balance of bitter, sweet, and slightly sour ingredients, the dressing is what ties it all together. It’s a beautiful dressing that has a bright, citrusy flavor profile. If you want to tame the intensity of the lemon, feel free to add some more agave than what is on the ingredient list. Just start with a little extra because a little goes a long way.

Apple & Brussels Sprouts Slaw
  • Prep Time:10m
  • Total Time:10m


For the Slaw

  • 1 lb Brussels sprouts, shaved
  • 1 green onion, thinly sliced
  • 1 large Gala apple, julienned
  • 1 tbsp. fresh rosemary, minced
  • 1/3 c raw pecans, chopped

For the Dressing

  • 2 tbsp. freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 1/2 tsp. raw agave nectar
  • 1/4 tsp. mustard powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground pepper
  • 2 tbsp. extra virgin olive oil


For the Slaw

  1. Trim all the ends off the Brussels sprouts and peel away the wilted outer layers.
  2. You can shred the Brussels however you feel comfortable. You can thinly slice them with your knife, or you can add them to a food processor with the slicing blade and pulse until thoroughly shredded.
  3. Add the shaved Brussels sprouts, green onion, apple, rosemary, and pecans to a large salad bowl and toss gently to combine.

For the Dressing

  1. In a small bowl, add everything except the olive oil and whisk gently.
  2. While you\'re whisking, slowly pour in the olive oil so it combines evenly.
  3. Pour the dressing over the slaw and toss to coat all the ingredients. Serve and enjoy.
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