Brussels Sprout & Apple Slaw- anti-cancer recipes- cook for your life
Brussels Sprout & Apple Slaw
Servings: 4
Prep time: 20

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 deliciously light Brussels Sprout & Apple Slaw version of this deli classic.


  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.


  • 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

Nutritional Information


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

*per serving

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Ann's Tips and Tricks

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




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