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This 15-minute shaved Brussels sprout slaw with apples is topped with a sweet & tart lemon poppyseed dressing. It’s deliciously crisp and flavorful year-round or as a refreshing holiday side dish!
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Sweet and Tangy Brussels Sprout Slaw with Apples
Shredded/shaved Brussels sprouts make for a wonderfully fresh and crisp salad/slaw base. The lemon poppy seed dressing brings the perfect balance of sweet and tart to complement the flavors of the sprouts and apple. All you need to prep this recipe is a knife, but if you have a mandoline and/or food processor with a shredding attachment, this Brussels sprouts salad will be ready in practically no time.
Best of all, this slaw can be made up to 5 days in advance and stored in the fridge! It also stays fresh and crisp for meal prep, buffets, and other long events/gatherings. Plus, you can dress the salad up with extras like dried cranberries, toasted walnuts, kale, and more, to fit any occasion.
Looking for other Brussels sprouts recipes? Try this similar but distinct shaved Brussels sprouts salad, caramelized Brussels sprouts, sweet and salt Brussels sprouts, or even easy air fryer Brussels sprouts.
The Ingredients and Substitutes
This Brussels sprout apple salad is loaded with fiber and several micronutrients, all with just 7 ingredients!
Recipe Add-Ins
- Fruit: dried cranberries, dried cherries, and pomegranate seeds all pair well.
- Crunch: from toasted nuts (walnuts, almonds, pistachios—toasted at 350F until fragrant)
- Additional greens: like shredded kale (see my kale guide here) or shredded cabbage.
- Onion: either sweet onion, shallots, or red onion (Thinly sliced. Soak in ice water for 10 minutes for a milder flavor.)
- Cheese: like vegan parmesan
- Avocado: Add just before serving the Brussels sprout slaw, sliced or diced.
How to Make Brussel Sprout Slaw with Apples
This Brussels sprout slaw/salad comes together with just 7 ingredients, 4 steps, and about 10 minutes of prep work.
- Step 1: First, prepare the lemon poppy seed dressing by whisking all the ingredients (oil, lemon juice, sugar, salt, and poppy seeds) in a medium bowl and setting it aside.
For more of a traditional lemon poppy seed salad dressing, you could also add a small amount of mustard, starting with just ¼ tsp (or less) and increasing to taste. Alternatively, swap out this dressing for a maple mustard one.
- Step 2: Then, rinse and trim the Brussels sprouts, removing any tough outer layers, before patting them dry and shredding them.
- Step 3: Then, slice the apple into matchsticks/ julienned pieces.
- Step 4: Combine the apples and shaved Brussels sprouts with the dressing, toss well, and leave to ‘marinate’ for at least an hour in the fridge first (for even better flavor!) before serving. During this time, the sprouts will tenderize and the flavors will blend.
How To Shred Brussels Sprouts?
Use a sharp chef’s knife to chop the Brussels sprouts in half lengthwise before placing them cut-side-down on your chopping board and thinly slicing them crosswise to create the shreds. Discard the tough root end.
Alternatively, use a mandoline (press a fork into the root of each sprout to avoid injury). Also, a food processor (or KitchenAid) grating disk/attachment will do the job in seconds.
Toni’s Recipe Tips
- For quick prep time: Use tools like a mandoline or food chopper, if you have them, to speed up the sprout shredding/ apple slicing time.
- Adjust to your taste: tweak the lemon poppy seed dressing to your liking, tasting and adjusting as you like. Choose a sweet vs. sweet-tart flavored apple, etc.
- Leave it to rest: Allowing the Brussels sprout and apple salad time for all the flavors to meld will produce an even better-tasting slaw and remove some bitterness in the raw sprouts. I recommend leaving it for at least 30 minutes.
- For flavor depth: Use a combination of raw shredded Brussels sprouts and roasted sprouts.
- To serve immediately: If you don’t have time to leave the shaved brussel sprout salad to rest for 30+ minutes, it can help to massage the dressing into the sprouts. This will help to tenderize the sprout leaves, making them easier to eat and digest.
Storage Instructions
Fridge: You can prepare the lemon poppyseed dressing up to 5 days in advance and store it in the refrigerator. Shredded sprouts will also last up to 3 days in an airtight container in the fridge.
Once fully assembled, it’s best to leave the Brussels sprouts slaw/ salad to sit for a few hours for even better flavor. You can also store any leftovers covered in the refrigerator for 3-4 days. The sprouts will soften as they sit and can turn a little brown along the edges over time, but they will still taste delicious.
If the flavors become too mild over time, perk the Brussels sprout slaw up with a little more lemon juice, salt, and/or oil before serving. If lots of liquid gathers at the bottom of the bowl, drain it if preferred.
More Brussels Sprouts Recipes
Vegan Appetizers
Crispy Brussels Sprouts with a Spicy Kick
Vegan Dinners
Brussels Sprouts Curry
Vegan Appetizers
Easy Vegan Brussels Sprouts Recipe
Vegan Appetizers
Roasted Brussels Sprouts with Cranberries
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Photos by Alfonso Revilla
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Shaved Brussel Sprout Slaw with Apples
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Ingredients
- 3 tablespoons of light-flavored oil
- 2 tablespoons of lemon juice
- 1-2 tablespoon of sugar
- 1 tablespoon of poppy seeds
- ½ teaspoon of salt
- 1 pound of brussels sprouts, washed and trimmed
- 1 apple
Instructions
- In a medium bowl, whisk together the oil, lemon juice, sugar, poppy seeds and salt. Set aside.
- Half Brussels’ sprouts lengthwise, then slice thinly. Add to dressing.
- Slice the apple into short matchsticks. Add to the dressing. Mix well.
- Serve immediately or refrigerate for a few hours before enjoying.
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Notes
- For quick prep time: Use tools like a mandoline or food chopper, if you have them, to speed up the sprout shredding/ apple slicing time.
- Adjust to your taste: tweak the lemon poppy seed dressing to your liking, tasting and adjusting as you like. Choose a sweet vs. sweet-tart flavored apple, etc.
- Leave it to rest: Allowing the Brussels sprout and apple salad time for all the flavors to meld will produce an even better-tasting slaw and remove some bitterness in the raw sprouts. I recommend leaving it for at least 30 minutes.
the salad looks awesome can’t wait to try it
Let us know what you think! 🙂
If you are trying to go low carb either leave out the apple or only use half. Leave out the sugar if you want to go low sugar. I like my dressing tangy.
Hope you enjoyed it!
This would make a great salad dish for a party or dinner gathering
Yess! It’ll look great on the table too!
I never thought I could like brussels sprouts until I started making Plant Based on a Budget recipes! This one is so fresh and lovely. It’s amazing that I’m enjoying this dish so much 😀
That’s so awesome to hear! This recipe does make them shine!
This Brussels sprouts slaw is so bright, crisp and refreshing!
Gotta love a delicious slaw recipe!
What a delicious recipe! Love it 🙂
So glad you enjoyed it!
Love how quick and easy this salad is to make!
Right?! So quick and simple to whip up!
A great way to use sprouts! Great texture and flavours.
This slaw is so refreshing and sweet!
lovely recipy – certainly want to find some morel
It’s a delicious one, alright!