Apple Brussels Sprouts Slaw with Toasted Almonds and Meyer Lemon
Ingredients
Method
- Toast the almonds in a dry small skillet over medium heat, stirring often, until lightly golden and fragrant, about 3 to 5 minutes. Transfer to a plate and let cool completely.
- Trim the stem ends from the Brussels sprouts and remove any yellow or wilted leaves. Shred them using the slicing disk of a food processor, a mandoline, or a very sharp chef's knife.
- In a large bowl, combine the shredded sprouts, sliced scallion, apple matchsticks, and rosemary. Pour the dressing over the salad and toss well to coat evenly. Serve right away.
- In a small bowl, whisk together the lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper.
- While whisking constantly, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Apple Brussels Sprouts Slaw
It’s 95 degrees outside and the oven might as well be a portal to another dimension for all I want to use it today. So when someone asks me to bring a side to the Labor Day cookout, I need something that doesn’t require turning on a single appliance. This apple brussels sprouts slaw is that dish.
Apples and brussels sprouts sounds like a mistake. It’s not. It’s the best thing on the table.
I’ll be honest, the first time I made this apple brussels sprouts slaw, I was skeptical. Brussels sprouts were the vegetable I avoided as a kid, and eating them raw felt like a dare I wasn’t sure I wanted to accept. But the first bite changed my mind completely. The shaved sprouts have this incredible crispness that shatters when you chew, and the sweet apple ribbons snap right along with them.
The flavor logic is simple. Sweet apple tames the earthy, slightly bitter sprout, and the bright Meyer lemon dressing ties everything together. It’s crunchy, it’s tangy, and it’s got these little pops of toasted almond in every single bite.
Here’s the thing about bringing this bowl to a gathering. It comes back empty. Every time. People hover over it, fork in hand, asking each other, wait, is that a brussels sprout? That’s the moment you get to smile and take the credit for the best apple brussels sprouts slaw they’ve ever tasted.
Best of all, it’s a no-cook side dish that keeps your kitchen cool, comes together in about 20 minutes, and looks gorgeous in the bowl. Emerald ribbons, crimson apple slices, golden almonds. It’s the crunchy vegetable salad that actually delivers, and it happens to be naturally gluten-free. What’s not to love?
Ingredients for Apple Brussels Sprouts Slaw
You don’t need a long list here, and that’s part of the charm. The base recipe calls for shaved brussels sprouts, one large Gala apple, toasted almonds, a scallion, and fresh rosemary. The dressing is a bright mix of Meyer lemon juice, garlic, honey, Dijon mustard, and California olive oil.
For the best apple brussels sprouts slaw, pay attention to the quality of your produce:
- Brussels sprouts: Look for firm, tight heads with no yellow leaves. About a pound feeds a crowd.
- Apple: The recipe uses Gala, but a Honeycrisp is a fantastic swap if you want a tarter honeycrisp apple slaw. Just avoid mealy varieties. Nobody wants a soft apple in a crunchy slaw.
- Meyer lemon: Softer and sweeter than regular lemons. If you can’t find Meyer, a regular lemon works fine in a pinch.
- Almonds: Raw, chopped, and toasted until golden. The toasting step takes about 5 minutes and it’s non-negotiable.
- Rosemary: Minced fresh. It adds a subtle piney note that makes this feel restaurant-quality.
As for tools, you’ll want either a food processor with a slicing disk, a mandoline, or a really sharp chef’s knife. More on that in a second.
How to Shred Brussels Sprouts
This is the step that makes or breaks the slaw. You want shaved brussels sprouts, not chunky slices. Thin ribbons that almost melt into the dressing but still keep their snap.
Method 1: food processor. This is the fastest and most foolproof option. Cut the stem ends off, remove any wilted outer leaves, and push them through the slicing disk. Done in 30 seconds flat.
Method 2: mandoline. Also fast, but you need to respect it. I have a near-miss story from a mandoline involving my fingertips and way too much confidence, so let’s just say the guard is not optional. Use it, always. Mandoline slicer safety is no joke.
Method 3: sharp chef’s knife. This is what I do when I want to feel like a real cook. Cut each sprout in half through the stem, then slice crosswise into thin ribbons. It takes a few minutes longer, but it works beautifully and gives you total control over thickness.
Shredding Mistakes to Avoid
❌ Not trimming root ends before shredding. ✅ Cut off the brown stem ends first, otherwise you get tough, bitter bits.
❌ Slicing sprouts too thick. ✅ Aim for thin, delicate ribbons so the slaw stays tender.
❌ Skipping the mandoline guard. ✅ Never, ever skip the guard.
Whatever method you pick, this prep takes about 10 minutes and sets the foundation for a perfect brussels sprouts apple slaw. Now let’s build the actual dish.
How to Make Apple Brussels Sprouts Slaw
This recipe has four simple stages. No stove required except a quick toast for the almonds. It’s the coleslaw alternative I bring when I’m tired of the usual mayo-heavy versions, and it never disappoints.
Stage 1: Toast the Almonds
Heat a dry skillet over medium heat and toss in the chopped almonds. Stir constantly for 3 to 5 minutes until they smell nutty and turn lightly golden. The second you see color, pull them off the heat. They go from golden to burnt alarmingly fast.
You’re listening for that faint crackle in the pan and watching for that warm golden hue. Transfer to a plate to cool completely while you work on everything else.
Stage 2: Shred the Sprouts and Apple
Shred the brussels sprouts using your preferred method from above. Then cut the apple into thin matchsticks. The key is keeping the pieces similar in size so every forkful gets a bit of both.
The lemon juice in the dressing will keep the apple from browning, so you don’t need to toss the apple separately. Just move fast and get everything into the bowl.
Stage 3: Whisk the Dressing
In a small bowl, whisk together the Meyer lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper. Then, while whisking constantly, drizzle in the olive oil until everything comes together into a smooth, emulsified dressing.
I learned the hard way that dumping all the oil in at once leaves you with a separate, sad layer floating on top. Slow drizzle, constant whisking. It takes an extra 20 seconds and makes a real difference.
Stage 4: Toss and Serve
In a large bowl, combine the shredded sprouts, sliced scallion, apple matchsticks, and minced rosemary. Pour the dressing over the top and toss well to coat every single ribbon.
You want every strand glistening and every piece seasoned. Then let it stand for a few minutes, or even refrigerate for an hour, so the flavors can meld. The sprouts soften just slightly while keeping their crunch. That’s the sweet spot.
Variations and Substitutions
This apple shaved brussels sprout slaw is great as written, but it’s also a canvas. Your apple brussels sprouts slaw can go sweet or savory depending on the crowd. Here are the swaps I make most often:
- Vegan version: Swap the honey for agave nectar or maple syrup. That’s it, everything else is already plant-based. You’ve basically got a vegan coleslaw ready in minutes.
- Nut swap: Toasted pecans or walnuts work beautifully in place of almonds. Or use pumpkin seeds if you need it nut-free.
- Add dried fruit: Toss in a handful of dried cranberries before serving for a pop of sweetness and a festive look.
- Dressing variation: Replace the lemon juice with an apple cider vinaigrette, or go with a maple dijon vinaigrette for deeper flavor. A creamy poppyseed dressing also works if you’re feeding kids who prefer things on the sweeter side.
- Make it a meal: Add shredded chicken, chickpeas, or extra nuts and it becomes a full lunch. It’s even great as a fish taco topping.
One note on the honey. If your brussels sprouts are naturally sweeter in the winter, dial the honey back just a touch. Taste as you go and trust your palate.
Storage and Make-Ahead Tips
Here’s the good news about this make-ahead salad: it holds up. The lemon juice in the dressing keeps the apple from browning, and the hearty shaved sprouts don’t wilt the way lettuce would. You can assemble the whole apple brussels sprouts slaw, cover it, and refrigerate for up to 24 hours. It’ll soften as it sits, but that’s actually pleasant because the flavors have time to meld and the garlic mellows out.
My favorite make-ahead strategy: shred the sprouts and apple, toss them with a little lemon juice, and store them separately from the dressing. Whisk the dressing right before you leave for the party, then toss everything together at the destination. This apple brussels sprouts slaw holds up beautifully, which makes it perfect for a back-to-school lunchbox too. It won’t get soggy by noon.
Leftovers keep in an airtight container in the fridge for up to 2 days. Just know the texture will continue to soften, so eat it sooner rather than later. The salad stays crispy much longer than you’d expect, which is part of the magic.
Frequently Asked Questions
Serving Suggestions
This brussels sprout coleslaw is ridiculously versatile. I’ve brought this apple brussels sprouts slaw to a Fourth of July BBQ, a Thanksgiving dinner, and a casual Tuesday taco night, and it worked in every single setting. It’s a summer potluck salad in August and a holiday table star in November.
- Holiday table: Pairs beautifully with turkey. The brightness cuts through all those heavy, creamy casseroles.
- Summer cookout: Serves as the crunchy vegetable salad next to burgers and grilled chicken, no mayo required so it won’t spoil in the heat.
- Fish tacos: Use it as a crunchy topping. It’s fantastic, and I mean that sincerely.
- Light lunch: Add chickpeas or shredded chicken and call it a complete meal.
If you make this, and I really hope you do, let me know how it goes. This apple brussels sprouts slaw is the kind of dish that becomes a signature, the one people request by name at every gathering. And honestly, that’s the best compliment a recipe can get.
Looking for more no-cook inspiration for your summer table? Follow along on my Pinterest board for fresh salad ideas. I’m always pinning new combinations that keep the kitchen cool.
Source: Learn More About This Dish
