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Sweet & Crunchy Brussels Sprouts-Apple Slaw

Sweet & Crunchy Brussels Sprouts-Apple Slaw

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This recipe sheds a whole new light on Brussels sprouts — utilizing their texture to create a crunchy slaw and adding the bright and tangy flavors of apples to the mix.


  • 1/2 Pound Brussels sprouts, halved
  • 1/2 Pound green cabbage, sliced
  • 1/4 Cup lemon juice
  • 1/2 Cup mayonnaise
  • 4 red crisp apples, cored and thinly sliced
  • 1 Tablespoon finely chopped tarragon
  • 1/2 Tablespoon granulated sugar
  • Kosher salt and black pepper, to taste
  • Pinch of cayenne


Calories Per Serving347

Folate equivalent (total)69µg17%

Crunchy Brussel Apple Fennel Slaw

This simple, healthy shaved brussels sprout salad is a tasty twist on traditional coleslaw and it&rsquos ready in minutes by using a food processor to slice the veg. With a tangy sweet honey and whole grain mustard dressing this brussel apple fennel slaw is light, crunchy and satisfying. Toasted walnuts add even more texture. It&rsquos a quick and easy side dish for any cookout or barbecue. Try my brussel sprout slaw with grilled chicken, pork and seafood. Delicious!

Now don&rsquot get me wrong&hellip I love a good old fashioned potato salad or pasta salad as much as the next guy, but this tempting brussel sprout slawis a delightful diversion from the standard. It&rsquos zippy and punchy, filled with pleasing textures and zesty, puckery flavors. Let&rsquos get started.

The Sweet and Savory Brussels Sprouts Slaw That I Can’t Stop Making.

I cannot stop making (and eating!) this brussels sprouts slaw!

It’s sweet. And savory. It’s chewy. And crunchy. It has all the flavor and texture that I love.

It doesn’t look that exciting for a Monday, but I promise that it’s going to be a staple in your fridge. Have you ever tried the brussels slaw from whole foods? This is kind of like that, but better. I mean, their version has celery so I WOULD NEVER but this is crunchy and savory and everything you need it to be.

So are we still eating brussels sprouts? I know it’s practically spring and all, but I’m still eating them and loving them. And judging from this slaw-salad hybrid, I’m going to be eating them as long as I can.

Yes, by now I think we all know that I love brussels sprouts. This recipe uses them RAW! It does.

Don’t freak out.

Just like many kale salads, we’re going to “marinate” our brussels for a few minutes in a dressing that removes the bitterness. Promise it changes everything. You can make this ahead of time or save the leftovers and it gets even better as it sits.

Now if those chewy bitter greens aren’t really your thing, you will probably prefer this after it has sat for a bit. If you love kale salads, then you’ll probably love it immediately.

For instance, Eddie didn’t LOVE it at first, right after it was made. He found it a bit too pungent and brussels-y, however he also doesn’t love dried cherries and almonds like I do. Ha!

After it had sat for a bit in the fridge, he really loved it. It goes with everything.

I would suggest not going absolutely crazy with the dressing at first. The brussels slaw wilts as it sits and basically gets “wetter” as it sits. It’s so, so good that way, but you don’t want it swimming in a trough of dressing. So I suggest saving a bit of dressing in a separate container and adding it if needed. You do want the slaw to be “wet” when you make it, but just know that it will get more wet in the fridge as it sits. I love it both ways!

The biggest reason that I love this so much? It is so incredibly versatile. You can serve this slaw as a salad. You can serve it as a side, or even as a topping on something like grilled chicken or pork. And of course, you can serve it on sandwiches! Pulled pork or chicken, even grilled cheese.

Seriously, it is perfect every single way.

You can swap out the cherries for cranberries, or even apricots or dried figs. Don’t have almonds? Use chopped walnuts or pecans or even pistachios. You could even probably grate some cheddar instead of parm!

While this original version is my all-time favorite – I adore cherries, the parm is nutty and savory and sliced almonds are ideal – you can definitely make subs if needed without seriously comprising the recipe.

Crunchy Brussels Sprouts and Apple Slaw.

Hello! How was your weekend? Mine was busy and full of love, as we celebrated the wedding of close friends. This was my first time attending a wedding in the city limits, and it was great fun. Wedding guests rode buses from the church to the reception, stopping at Sportsman’s Club on the way for a quick drink. I teared up at least three times during the wedding ceremony and reception speeches, so it was obviously a very sweet day.

I also ran the PAWS Run for their Lives 8k on Sunday morning before heading back to the bride and groom’s home for a post-wedding brunch. The PAWS race was soggy. It was pouring rain in the hours before the race, and sprinkled until about 1 mile into the run. I have never run a race in the rain before, and this was an epic way to break that streak! By the end of the race the partly sunny, humid day was back with a vengeance. I’m counting my lucky stars that I didn’t fall in a puddle during the race, and I’m glad I made it out there to support the great cause that is PAWS Chicago. The team of runners I was part of ended up in first place among fundraisers this year! Check out my 2014 race recap here for more information about this wonderful annual race.

Back to the recipe for tonight! I have an epic slaw to share that is a great side addition to barbecue season. This particular slaw uses one of my favorite Trader Joe’s ingredients – shredded brussels sprouts. I have to admit I discovered brussels sprouts only a few years ago, and I can’t get enough. Roasting the sprouts until they develop crispy, crunchy edges is my preferred way to prepare, but this slaw is a close second.

Combine shredded brussels sprouts with shredded carrots, coleslaw mix, chopped apples and golden raisins. You can also shred your own brussels sprouts quickly in a food processor if you don’t have access to the Trader Joe’s version. Either way, this slaw will have a fantastic crunch!

Crunchy Brussels Sprout and Apple Slaw
Feeds a crowd.

3 apples
1 bag shredded carrots
1 bag shredded coleslaw mix
1 bag shredded Brussels sprouts
3/4 cup golden raisins

6 Tablespoons apple cider vinegar
8 Tablespoons 2% Greek yogurt
2 Tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon black pepper
1 Tablespoon poppy seeds

*Chop apples into 1/2 inches pieces. Stir in shredded carrots, coleslaw mix, and shredded Brussels sprouts. Add golden raisins.
*Whisk together dressing ingredients and pour over slaw. Stir until evenly combined.
*Chill the slaw for at least one hour before serving. The slaw will keep if it is chilled for a few days.

Lemony Brussels Sprouts Salad


Use crunchy green or purple Brussels sprouts, plus sweet conventionally-grown dates from our Marketplace to make this bright side salad. To make it a full meal, add 1 cup of shredded roasted chicken to the raw ingredients. Mix well to combine and spoon into 10-inch tortillas to make Brussels sprouts and chicken rollups for lunch.


  • 3 cups Brussels sprouts, cored and thinly sliced
  • 6 dates, pitted and roughly chopped
  • 2 large apples of choice, cored and diced
  • Juice from 1 lemon
  • 1 tablespoon honey
  • 1/4 cup sunflower seeds
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper


  1. In a small bowl, whisk together honey, lemon juice, olive oil, salt, and pepper until well combined. Taste and adjust flavors as needed.
  2. In a large mixing bowl, add Brussels sprouts, dates, apples, and sunflower seeds. Toss to thoroughly mix.
  3. Cover with dressing and stir to mix. Serve immediately and enjoy!

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Recipe: Brussels Sprout Slaw with Apples and Pecans

Forget what you know about slaw. And forget what you know about Brussels sprouts. Our Brussels sprout slaw with apples and pecans defies expectations in the most delicious way.

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For starters, there’s no need to clear the kitchen while Brussels sprouts, one of the fragrant members of the Brassica plant genus, boil away. Raw, thinly sliced Brussels sprouts, apples, pecans, and pomegranate seeds form the heart of the salad. And what a sweet, crunchy, nutty, tart, absolutely delicious heart it is — one that just happens to be loaded with fiber, nourishing fats, and nutrients (including the cancer-fighting compounds that the Brassica family is famous for).

A simple honey-lemon dressing and some fresh parsley top off this gorgeous dish. Add this to your regular menu rotation for smiles all around.


¼ cup pecans
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon honey
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
12 Brussels sprouts, very thinly sliced
¼ cup pomegranate seeds
1 apple, such as Gala, cut into small pieces
3 tablespoons chopped fresh flat leaf parsley


  1. Heat the oven to 350°F
  2. Put the pecans on a small sheet pan and bake until crisp and fragrant, about 10 minutes. When cool enough to handle, coarsely chop.
  3. In a small bowl, whisk together lemon juice, oil, honey, salt, and pepper.
  4. In a large bowl, combine the Brussels sprouts, pomegranate seeds, apple, parsley, and pecans. Drizzle with the vinaigrette and toss.

Nutritional facts per serving

Calories 156
Total fat 12g
Saturated fat 1.5g
Protein 2.8 g
Carbohydrate 12.4g
Dietary fiber 3.8g
Sugar 6g
Added sugar 0.75g
Cholesterol 0mg
Sodium 162.7mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Crunchy Brussels Sprouts Salad with Brown Butter Dressing.

Happy Monday! Let’s let the crunchiest brussels sprouts apple salad save our soul today.

Three of my favorite things!

Apples, brussels and brown butter. Now this is a salad that I can get behind.

I’ve made lots of brussels salads here before. Mostly because when I would find a vegetable that I actually liked, I would do everything to stretch it. Different salads and sides were a must!

So while I’ve made a shredded brussels salad, thai crunch brussels, a brussels panzanella and this winter crunch salad, along with my absolute favorite brussels caesar, I needed something else. I am a product of this generation so yes, I still needed another option.

No one wants to suffer from brussels sprouts boredom.

This one is closest to my winter crunch salad, with a few exceptions. The winter crunch salad is definitely a full meal. At least for me. This salad here is meant to be a part of a meal. It’s slightly lighter without as much ooomph added in.

Except maybe it is super extra, because it’s covered in brown butter dressing?

First, the brussels sprouts in this salad are RAW.

Eeeep! Remember the very first time I ate brussels sprouts and blogged about it? Who would have ever guessed that years (a decade?) later I would be eating them shaved raw in a salad by themselves.

Not me.

Sure, the sweetness of the apple helps, but there’s not even bacon in this. Who am I and where did I go?!

But here’s the thing. Much like raw kale, once these shredded brussels are tossed with the dressing and kind of “marinate” for a few minutes, they soften, become less bitter and retain some crunch. Making them perfect for a salad.

Especially when a honeycrisp is involved. And cinnamon toasted walnuts. And shaved parm!

This isn’t a super hearty salad – it obviously wouldn’t be enough for dinner if you’re very hungry. Eddie would take one look at this and laugh and be like “is this my starter?”

But! If you need a light lunch or dinner, this is it.

It’s also obviously a DELISH side dish to any fall meal.

Also, brown butter dressing, what?! Don’t freak out. It’s not as serious as hot bacon dressing, which to this day is still probably my mom’s favorite dressing.

Here, we have a bit of brown butter whisked with garlic, vinegar and dijon. It’s drinkable.

Shredded Brussels Sprouts Salad Ingredients

Now that you know how to shred your sprouts, here's what else you'll need for this delicious salad!

  • Fresh Apples – Fresh diced apples help add a bit of crunch and sweetness to this salad. We used honeycrisp, but you can use any of your favorite apple varieties.
  • Dried Cranberries – If it were up to me, I'd sneak cranberries of some form into every dish from November to December. Here, the cranberries add the perfect pop of sweet and tart.
  • Toasted Pumpkin Seeds – Pumpkin seeds add just a bit of crunch and a lovely toasted flavor to this salad.
  • Parsley – Chopped Italian parsley adds a beautifully fresh flavor to this dish.
  • Apple Cider Vinaigrette – This vinaigrette is what MAKES this salad! A simple blend of apple cider vinegar, olive oil, maple syrup, and a touch of dijon mustard produces a perfectly balanced dressing that you won't be able to get enough of.


Here are a few more additions that would be wonderful in this salad:

  • Add Cheese – about 1/2 cup shredded parmesan or crumbled goat cheese would both go beautifully in this salad.
  • Add Bacon – because everything is better with bacon! If you'd like, add about 4 slices of cooked and crumbled bacon to the salad for a bit of salty crunch.
  • Substitute the Pumpkin Seeds – Sunflower seeds, pecans, walnuts, or even hazelnuts would all be wonderful in this dish.
  • Play with dressings – As much as I love the apple cider vinaigrette in this recipe, feel free to customize the dressing to your taste! This creamy honey mustard dressing is at the top of my list.
  • Roast the sprouts – if you don't want to eat the brussels sprouts raw, you can also make a warm version of this salad. Just toss the shredded sprouts with about 1 tablespoon of olive oil, half a teaspoon of salt, then spread out onto a sheet pan and roast at 400 F for 25-30 minutes. Once they are browned, toss them with the parsley, pumpkin seeds, apples, cranberries, and about half of the apple cider vinaigrette.

Creamy Brussels Sprouts Slaw

Even though most of us think of Brussels sprouts for the holidays, this would make a killer picnic dish.

Raw Brussels sprouts? Yes, absolutely. I’m a huge fan. They are completely delicious, but definitely have to be sliced very thinly or chopped well otherwise they are a bit dense.

Even though most of us think of Brussels sprouts for the holidays, this would make a killer picnic dish.

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You can easily buy thinly sliced Brussels sprouts, and then just give them a rough chop with a heavy knife on a cutting board. I have used the pre-sliced version, but in my more perfect world I like to start with whole Brussels sprouts, run them into the chute of my food processor and through the slicing blade. Then I dump them onto a cutting board and give them a rough chop with a knife.

The slicing and shredding blades in my food processor are seriously two of my best friends in the kitchen. The food processor itself may be my very best friend.

This is a great make ahead salad, since the Brussels sprouts can stand up to the creamy dressing without wilting. You could make this up to a day ahead of time, in fact, but then toss in the dried cherries or cranberries and the pumpkin seeds just before serving, so they retain their chew and crunch respectively.

Also, once I was making this, and was out of mayo (which almost never happens) and used sour cream instead. Differently creamy and yummy.

Even though most of us think of Brussels sprouts for the holidays, this would make a killer picnic dish. Very portable.

Shredded Brussels Sprout & Apple Salad

This simple slaw is made with just 8 ingredients, but it gets wonderful sweetness & crunch from apples, kohlrabi, dried cranberries, and pine nuts.

You may or may not have noticed, but I love salads. I intended to start November off with big hearty Thanksgiving inspiration… but, well, I’m not sure if the thought of mashed potatoes made my jeans feel tighter or if it was all the Christmas cookies I ate last week (don’t ask)… this week I ended up craving soups and, especially, salads.

I’m really excited about this salad because it’s so simple yet so delicious with all of its shred-y, crunchy textures. If you have a mandoline, this will go really quickly. If you don’t, you can use a sharp knife, just try to slice everything as thinly as you can. (And a side note: please use the safety attachment even though I didn’t here).

Shredded brussels sprouts and apples are the base of this salad. At the last minute I also tossed in some kohlrabi that had been sitting in my fridge for weeks as if it were waiting to be included in this salad. Sliced into thin matchsticks, it offers a really nice crunch. If you don’t have kohlrabi, you can skip it. But don’t skip the dried fruit or the toasted nuts. It’s these sweet & salty flavors that bring everything together.

We ate this salad with big bowls of pumpkin soup, but it’ll also be great as a lighter option on your Thanksgiving table.