Enjoy the taste of fall with this fresh Brussels sprout slaw. A tangy vinaigrette and crunchy apples takes this slaw over the top! This simple, refreshing salad is perfect for Sunday dinner or a Thanksgiving side dish.
As we approach the holiday season, I know that salad isn’t necessarily on everyone’s mind.
More traditional side dishes, like cornbread stuffing, creamed spinach, and green bean casserole often take center stage at Thanksgiving.
But sometimes it’s nice to have a lighter side, like this crispy Brussels sprout slaw. The sprouts are finely chopped, so even those who are nervous about Brussels sprouts will probably give it a taste.
And it’s nice to have a dish that’s naturally gluten free and free of the top 8 allergens. You don’t have to make any fancy substitutions to serve this slaw. It’s naturally allergy friendly, which makes it easy on the cook!
This delicious slaw has lots of shredded carrots, crunchy apples, pumpkin seeds, and is topped with a sweet and tangy dressing. It’s a refreshing fall salad that’s naturally allergy friendly, too. If you can’t have mustard, go ahead and leave that out and just add a little more apple cider vinegar.
If you prefer your sprouts cooked, try this recipe for roasted Brussels sprouts and apples. It’s perfect with turkey or ham during the holidays.
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Ingredient Notes
- Brussels Sprouts – Small, green, and cruciferous, they are related to cabbage. But unlike a cabbage, they grown on a large stalk. The sprouts have to be cut off of the stalk before cooking. They have a mild, slightly sweet flavor when they are properly prepared. You can learn more about Brussels sprouts here.
- Apples – Apples add a sweet contrast and a little bit of crunch.
- Pepitas – Pepitas are a nice addition that’s savory and crunchy. Feel free to use sunflower seeds if you prefer.
- Dried Cranberries – The tangy, chewy dried cranberries are a welcome addition to this fall salad.
Cleaning the Sprouts
If you buy the Brussels sprouts on a stalk, you will first have to use a sharp knife to remove them. If you buy them loose, then you will need to trim the ends. Remove any leaves that look dirty or damaged. Then place the sprouts in a bowl of water and let them soak for a few minutes before removing to pat them dry.
Substitutions
- If you can’t find Brussels sprouts, you could go ahead and use green or red cabbage to make this slaw. Follow the same directions, and just substitute in equal amounts.
- If you don’t want to use pumpkin seeds, try sunflower seeds. If you are able to eat nuts, you could use nuts instead.
- You could try dried cherries instead of cranberries.
- Pears could be used instead of apples if you like.
Step by Step Instructions
- Place the prepared sprouts in the food processor and finely chop them.
- Use the food processor to shred the carrots, then add to the sprouts.
- Add the apples, cranberries, and pumpkin seeds.
- Mix the dressing, and pour over the slaw. Enjoy!
Watch the video below to see how easy it is to make this fall salad:
Disclosure: This post contains affiliate links.
Recipe
Brussels Sprout Slaw with Apples and Cranberries.
Light, crunchy, sweet, and tangy, this Brussels sprout slaw is sure to be a favorite side dish!
Ingredients
- 1 pound brussels sprouts
- 2 large carrots peeled
- 1 apple diced
- ½ cup pepitas
- â…“ cup dried cranberries
For the dressing:
- ¼ cup olive oil
- 2 ½ Tablespoons apple cider vinegar
- 2 Tablespoons Dijon mustard
- 2 Tablespoons maple syrup
- salt and pepper to taste
Instructions
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Trim the ends off the Brussels sprouts, and remove the outer leaves, especially if they are damaged or dirty. Place the sprouts in a bowl of cool water and let them soak for a few minutes.
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Put the Brussels sprouts in a food processor, and process using the shredding blade at high speed until finely chopped.
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Remove the chopped sprouts, and place in a large bowl. Using the shredding attachment, use the food processor to shred the carrots. Place in the large bowl.
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Add the diced apple, cranberries, and pepitas to the sprouts and carrots.
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In a small bowl, combine the dressing ingredients. Whisk together with a fork.
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Pour the dressing over the salad ingredients. Stir well. Season with more salt and pepper if desired.
Recipe Notes
Store leftover slaw in the refrigerator – it should stay fresh for about 4 days. It will be crispiest on the first day, but it should still taste good after that. If it starts to lose flavor, you can add a little more dressing to liven it up again.
Holly
Made this salad for Thanksgiving. It was a hit. Will definitely make it again.
Kelly Roenicke
Glad you liked it! :)
Katie
Delicious recipe!