Home > Recipes > Salads > Brussels Sprout & Apple Slaw

Brussels Sprout & Apple Slaw

Name: Brussels Sprout & Apple Slaw
Prep time: 20

(20 votes, average: 4.30 out of 5)

20 min prep

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

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

246 cals

Fat

17 g

Saturated Fat

2 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

8 g

Carbohydrates

22 g

Sugar

10 g

Fiber

7 g

Protein

6 g

Sodium

494 mg

Directions

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.
In a large serving bowl, whisk together the olive oil, cider vinegar, Dijon mustard, maple syrup, and salt and pepper.
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.
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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.