Brussels Sprout & Apple Slaw- anti-cancer recipes- cook for your life

Brussels Sprout & Apple Slaw

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Coleslaw is traditionally made with cabbage, and when you think about it, Brussels sprouts are basically tiny, tender, minature cabbages. Paired with crunchy sweet apples, these babies are the perfect candidates to make a...


  • ¼ cup lemon juice
  • 1 large Pink Lady or Gala apple
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup
  • Salt and pepper, to taste
  • 1 pound Brussels sprouts
  • 2 stalks scallions, white and light green parts only, thinly sliced
  • ⅓ cup chopped walnuts

Nutrition Facts


246 cals


17 g

Saturated Fat

2 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

8 g


22 g


10 g


7 g


6 g


494 mg


  1. Combine the lemon juice with 1 cup of cold water in a medium bowl. Core the apple and use a mandolin or a knife to cut into matchsticks. Put directly into the lemon water. Set aside.
  2. In a large serving bowl, whisk together the olive oil, cider vinegar, Dijon mustard, maple syrup, and salt and pepper.
  3. Using a mandolin or sharp knife holding the stem end of the Brussels sprouts, slice them thinly. Tip directly on top of the prepared dressing. Toss to mix.
  4. Drain the apples. Toss the apples, scallions, and walnuts with the dressed sprouts. Serve immediately or let chill covered in the refrigerator until ready to eat.

Chef Tips

If you can’t find Pink Lady or Gala, Golden Delicious or Fuji will work just fine.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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