Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (2024)

Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 5 Comments

Jump to Recipe Print Recipe Rate this Recipe

The ultimate fall salad! This Apple & Brussels Sprouts Slaw is a breeze to make, and is packed with nutty, sweet and savory flavors.

Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (1)

There are some recipes that surprise the heck out of you when you first taste them. This Apple and Brussels Sprouts Slaw recipe falls smack dab into the middle of that category. My 9-year old self would have scoffed at the thought of craving any recipe featuring Brussels sprouts, particularly if the little cabbages were raw.

But having fallen in love with and any roasted Brussels sprouts (see How to Roast Brussels Sprouts), this recipe wasn't much of a stretch.

This salad is a wonderful combination of sweet and savory, thanks to the addition of crisp fall apples. Dried cranberries or dried cherries would be a great addition, too.

Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (2)

It's dressed with an easy homemade lemon vinaigrette, but a Dijon mustard dressing or honey mustard dressing would work equally well. Try it with my Homemade Balsamic Vinaigrette.


These are the main components need for this recipe (affiliate links included)…

  • Brussels sprouts: In the fall, Brussels sprouts (not Brussel sprouts - small pet peeve - because they're originally from Brussels, Belgium 🙂 ) can be found in virtually every grocery store and farmer's market. Peel away any browned or shriveled outer leaves.
  • Apple: Gala apples have fantastic flavor and texture (I'm all about crisp apples), but there are plenty of other apples available that have these qualities. Use your favorite. If the apples you have are on the small side, use an extra half or whole apple.
  • Aromatics: Fresh rosemary and green onions both add extra layers of flavor. In particular, the fragrant rosemary matches well with the lemon dressing.
  • Dressing: The dressing follows the basic formula of most vinaigrettes. In this lemon vinaigrette, the ingredients are fresh lemon juice (fresh really does make a difference), extra virgin olive oil, agave nectar (honey works too, but it is not considered vegan), Dijon mustard, salt and pepper. One additional ingredient I always use in homemade vinaigrettes is garlic. Pull out your trusty microplane and grate the garlic into the dressing. It will simply melt into the mixture when whisked.

See recipe card below for full ingredients list & recipe directions.

Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (3)

How to shred Brussels sprouts:

There are a few different ways to do this. If you have a food processor with a shredder attachment, that's the way to go. Quick and easy! Just make sure to first cut off the root ends. Alternatives are using a mandoline (use the guard to protect your fingers) or slicing by hand.

If you choose to slice the Brussels sprouts by hand, be sure to use a sharp chef's knife so that you can THINLY slice the Brussels sprouts.

Regardless of which method you use, first peel away and discard any outer leaves that are browned or wilted.

Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (4)

What to serve with Brussels sprout slaw:

Serve it as a light lunch, with some chickpeas or poached chicken mixed in for protein, or served alongside a bowl of Chicken and Rice Soup (Instant Pot).

Serve it as a side dish for an easy weeknight meal, such as Oven Baked Chicken Breast, or as a Sunday dinner option alongside Roasted Pork Tenderloin.

Shake up your Thanksgiving feast by adding this Brussels sprouts salad to the mix. It pairs beautifully with Roasted Turkey (my tried & true recipe) and Sweet Potato Casserole.

For a comforting vegetarian meal, serve the slaw with vegetarian stuffed peppers or vegan lentil chili.

Frequently Asked Questions:

Can this slaw be made ahead of time?

This slaw holds up really well when refrigerated. Because the Brussels sprouts are raw (think fresh and crunchy), they don't wilt quickly when dressed. The acid in the lemon vinaigrette stops the apple from browning, keeping everything looking fresh.

The first time I made this recipe, I dressed the slaw, covered and refrigerated it for 24 hours. It was still crispy and perky when it came time to serve.

Can you eat raw Brussels sprouts?

Yes! With one caveat. Some people experience bloating and gas (gasp!) when eating raw cruciferous vegetables, including Brussels sprouts, cabbage and cauliflower. If you fall into that camp, don't give up on this recipe.

Instead, lightly sauté the Brussels sprouts in a bit of olive oil, let them cool, then toss with the other ingredients. Cooking the sprouts a bit will help to make them more digestible. Just take care not to overcook. You don't want soggy slaw!

Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (5)

Printable Recipe

Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (6)

Apple and Brussels Sprouts Slaw

The ultimate fall salad! This Apple & Brussels Sprouts Slaw is a breeze to make, and is packed with nutty, sweet and savory flavors.

4.64 from 11 votes

Print Pin Rate

Course: Salads, Side Dishes

Cuisine: American

Keyword: Apple Slaw, Brussels Sprouts Slaw

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 Servings

Calories: 87.8kcal

Author: Dara Michalski | Cookin' Canuck


  • cup chopped raw pecans
  • 1 pound Brussels sprouts
  • 1 green onion thinly sliced
  • 1 large Gala apple julienned
  • 1 tablespoon minced fresh rosemary

The dressing:


  • In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don’t burn. Allow the nuts to cool.

  • Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef’s knife.

  • In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.

The dressing:

  • In a small bowl, whisk together the lemon juice, garlic, agave nectar, Dijon mustard, salt and pepper.

  • While whisking, slowly pour in the olive oil.



Weight Watchers Points: 2 (Blue - Freestyle SmartPoints) / 2 (Green) / 2 (Purple)

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 0.5cup | Calories: 87.8kcal | Carbohydrates: 9.1g | Protein: 2g | Fat: 5.8g | Saturated Fat: 0.7g | Sodium: 51.7mg | Fiber: 2.7g | Sugar: 4.4g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on October 24, 2019. It was updated with new tips and additional information on September 22, 2021.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to and affiliated sites.

Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (7)

More Side Dishes

  • Sautéed Asparagus with Garlic Breadcrumbs
  • Cauliflower in Puttanesca Sauce
  • Maple Pear and Goat Cheese Salad
  • 50+ Healthy Thanksgiving Sides

Reader Interactions


    Leave a Comment

  1. Sue Russell

    Absolutely delightful! The dressing is so light on the salad. This is my new go to salad.


    • Dara

      I'm so glad you enjoyed it! Thank you for commenting, Sue.


  2. Julie

    Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (12)
    I definitely will make this again! Very good and easy to make ahead of time.


    • Dara

      Great to hear!


  3. Lynn

    Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (13)
    Made this tonight as a side for pork tenderloin and we all loved it. Didn’t use rosemary but didn’t feel like anything was missing without it. Definitely a keeper recipe. Thanks!


Apple & Brussels Sprouts Slaw Recipe - Cookin Canuck (2024)


Why do you soak Brussel Sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Why aren't Brussels sprouts bitter anymore? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

What makes Brussel Sprouts better? ›

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

How does Rachael Ray cook Brussel Sprouts? ›

  1. Brown bacon.
  2. When crisp, remove bacon from pan and drain fat.
  3. Add the olive oil and shallots and saute 1-2 minutes.
  4. When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
  5. Add broth and bring to a boil.
  6. Cover pan and turn heat down to medium low.

How long to soak Brussels sprouts in salt water? ›

To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves. Cut each sprout into thirds from stem to top.

Should you cut Brussels sprouts in half before cooking? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

When should you not eat Brussels sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Why do Brussel sprouts taste bad to some people? ›

According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC).

Why do Brussel sprouts upset your stomach? ›

Cruciferous Vegetables

Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.

What organ is brussel sprouts good for? ›

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

Why are restaurant brussel sprouts better than homemade? ›

The combination of techniques, searing then roasting, is what gives restaurant Brussel Sprouts the upper hand on the until-now pathetic homemade variety. Eureka! Avoid using a glass baking dish with very high sides, as this will trap moisture inside the pan, causing the sprouts to steam rather than roast.

Why do you soak brussel sprouts in water? ›

It turns out that giving Brussels sprouts a good soak can help them to cook evenly throughout. Not only will the sprouts have a better texture after being soaked, but you won't have to choose between burning the outside and undercooking the inside.

Is it better to roast brussel sprouts cut side up or down? ›

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Should sprouts be soaked? ›

However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.

What do you soak brussel sprouts in to clean them? ›

Transfer the sprouts into the bowl of water and baking soda, ensuring there's enough liquid to cover them completely. If there's not, add more water and baking soda until they're covered. Then, let them soak for up to 10 minutes. Use a vegetable brush to scrub each sprout.

How do you soak brussel sprouts for bugs? ›

Brussels Sprouts

Get them ready for your plate by placing the sprouts in a bowl filled with warm water and let them soak for about 10 minutes — this will flush out the dirt and any lurking pests.


Top Articles
Latest Posts
Article information

Author: Rev. Leonie Wyman

Last Updated:

Views: 6152

Rating: 4.9 / 5 (79 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Rev. Leonie Wyman

Birthday: 1993-07-01

Address: Suite 763 6272 Lang Bypass, New Xochitlport, VT 72704-3308

Phone: +22014484519944

Job: Banking Officer

Hobby: Sailing, Gaming, Basketball, Calligraphy, Mycology, Astronomy, Juggling

Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.