This tangy Brussels sprout apple slaw is a great addition to your fall menu. Fresh shaved Brussels sprouts combined with dried cranberries, crumbled Parmesan cheese, and apples all tossed in a homemade shallot whole grain mustard vinaigrette.
Who doesn’t love a big bowl of fresh, cold, colorful slaw?
This tangy brussels sprout apple slaw is packed full of crunchy brussels sprouts, tart apples, and sweet dried cranberries, sprinkled with savory Parmesan cheese and drizzled in a delicious homemade lemon vinaigrette.
And it tastes even better the second day, once the slaw has had time to mingle and absorb all of the flavors from the vinaigrette.
So not only is making this slaw ahead of time a great time saver, it’s tasty too!
This tangy brussels sprout apple slaw is so colorful and flavorful, that even the pickiest kids will want some!
Speaking of Brussels sprouts. Have you tried my On The Stalk Roasted Brussels Sprouts or this charred Brussels sprouts salad?
Table of Contents
Ingredients for tangy brussels sprout apple slaw
For dressing:
- Garlic – A classic ingredient that will bring an earthiness to the dressing.
- Shallot – Shallots have a mild and delicate onion flavor.
- Lemon – Using both the zest and the juice, lemons provide the acid for our dressing.
- Whole grain mustard – Whole grain mustard is pungent and bold, perfect for dressing veggies in a slaw.
- Brown sugar – Brown sugar adds a sweet, subtle molasses flavor, unlike traditional white sugar.
- Olive oil – Be sure to use high-quality olive oil here, for its deep and complex buttery flavor.
For salad:
- Brussels sprouts – These crunchy little cabbages make the perfect base for our slaw.
- Parmesan cheese – Parmesan cheese is an Italian cow’s milk cheese, that’s aged for at least 12 months. It has great umami and savory flavors.
- Apple – To add a bit of sweetness and extra crunch, apples are a great addition!
- Dried cranberries – These dried cranberries are the perfect amount of sweet and tart.
- Chives – Chives bring a delicate onion/leek flavor to the slaw.
The best apples to use
There are so many varieties of apples out there, that it’s hard to know which ones will work with which recipes.
For this tangy brussels sprout apple slaw, I would stick with an apple that is firm, but juicy and sweet, like a Fuji, Pink Lady, Honeycrisp, or Jazz variety.
If you’re looking for something super tart, Granny Smith apples would be a great option.
Additional ingredients
You can easily adapt this tangy brussels sprout apple slaw to your specific tastes.
Feel free to replace the dried cranberries with raisins or dried cherries.
Not a fan of Parmesan? No worries. Feta would be equally delicious here!
If brown sugar isn’t your favorite, you could easily swap it out with honey instead.
And if you’re looking to bulk up this slaw with more protein, adding in some black beans, or shredded chicken from a pre-made rotisserie chicken from your local grocery store, would be an excellent idea!
Storage and leftovers
Leftovers of this tangy brussels sprout apple slaw can be kept in an airtight container in the refrigerator for up to 3 days.
More brussels sprout recipes
- Looking for an impressive presentation? Try my On the Stalk Roasted Brussels Sprouts.
- Want a delicious veggie side dish? Try my Roasted Brussels Sprouts with Pomegranate Seed and Goat Cheese.
- Love pancetta? Try my Brussels Sprouts with Pancetta.
- Need to feed a crowd? Try my Bacon Brussels Sprouts Butternut Squash Flatbread.
Tangy Brussels Sprout Apple Slaw
Ingredients
For dressing:
- 2 cloves garlic grated
- 1 small shallot minced fine
- 1 lemon zested
- 1 lemon juiced
- 2 tablespoons whole grain mustard
- 1 teaspoon brown sugar
- 1/4 cup extra virgin olive oil
- Kosher salt to taste
- Black pepper to taste
For salad:
- 1 pound Brussels sprouts ends trimmed and thinly sliced
- 2 ounces crumbled Parmesan cheese
- 1 large crisp red apple cored and cut into thin matchsticks
- 1/3 cup dried cranberries
- 2 tablespoons minced chives
Instructions
For dressing:
- In a medium-large mixing bowl add grated garlic, minced shallot, lemon zest, lemon juice, and whole grain mustard. Whisk to combine.
- Drizzle in the olive oil while whisking the mixture to incorporate the mixture to create a thick dressing.
- Taste the dressing and season with kosher salt and black pepper if needed.
For salad:
- Using the bowl you made your dressing in, add the thinly sliced Brussels sprouts, Parmesan cheese, red apple, dried cranberries and chives. Toss to combine.
- Taste the salad and season with more kosher salt and black pepper if needed.
- Let the salad sit in the refrigerator for at least 2 hours to help slightly soften the Brussels sprouts and let the flavors of the salad meld together.
- Can be made a day before if desired.