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Apple & Brussels Sprouts Slaw

Crisp Apple & Brussels Sprouts Slaw for Fresh Fall Flavor

This Apple & Brussels Sprouts Slaw is a quick, healthy salad that combines crunchy Brussels sprouts, sweet apples, and nutty pecans for a vibrant fall dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 1 cup Chopped Raw Pecans Adds crunch and nuttiness; swap for walnuts if preferred.
  • 1 pound Brussels Sprouts The crunchy base of the slaw; finely shredding is key for texture.
  • 3 tablespoons Green Onion Provides a mild onion flavor; chives make for a great substitution.
  • 1 large Gala Apple Offers sweetness and juiciness; any sweet apple variety, like Fuji, works too.
  • 1 tablespoon Fresh Rosemary Enhances flavor with aromatic notes; try thyme or omit if not available.
For the Dressing
  • 2 tablespoons Fresh Lemon Juice Infuses acidity and brightness; lime juice can be a zesty alternative.
  • 1 clove Garlic Deepens the dressing's flavor; garlic powder is a good stand-in if needed.
  • 1 tablespoon Agave Nectar (or Honey) Acts as a natural sweetener for the dressing; for a vegan option, use maple syrup.
  • 1 teaspoon Dijon Mustard Brings tanginess to the dressing; yellow mustard can also be used.
  • 1 pinch Kosher Salt Elevates the overall flavor; exchange for sea salt if preferred.
  • 1 pinch Ground Pepper Elevates the overall flavor.

Equipment

  • Skillet
  • Mixing bowl
  • Whisk
  • Knife
  • Food processor

Method
 

Step‑by‑Step Instructions
  1. In a small skillet over medium heat, add chopped pecans. Cook for about 3–5 minutes, stirring frequently, until they are golden brown and fragrant. Keep a close eye to avoid burning them. Once toasted, remove from heat and let cool on a plate.
  2. Trim the ends off 1 pound of fresh Brussels sprouts and remove any wilted outer leaves. Shred the sprouts finely for optimal texture and set aside in a large mixing bowl.
  3. Add the shredded Brussels sprouts to the mixing bowl along with the sliced green onion, julienned Gala apple, and minced fresh rosemary. Toss all together gently until well combined.
  4. In a small bowl, whisk together the fresh lemon juice, grated garlic, agave nectar, and Dijon mustard. Add a pinch of kosher salt and ground pepper. Gradually drizzle in 1/4 cup of olive oil while continuously whisking until emulsified.
  5. Pour the dressing over the slaw mixture in the large bowl. Toss everything together until the shredded Brussels sprouts and apples are well-coated. Serve immediately.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 25mgIron: 1mg

Notes

Store in an airtight container for up to 3 days; keep dressing separate until ready to serve to maintain freshness.

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