This Brussel Sprout Slaw is so quick and easy to make but don’t let that fool you. It is packed with flavor. Finely chopped and shredded vegetables combined with walnuts and a scrumptious vinaigrette make this a side dish that is perfect with nearly any meal.
Double this recipe and take it along to a potluck. It is colorful and delicious and sure to be popular. We get asked to make this again and again.
Another delicious Brussels sprouts side dish: Sheet Pan Balsamic Brussels Sprouts
Brussel Sprout Slaw
Serves: 6-8 as a side
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients
½ lb Brussels sprouts, ends trimmed and outer leaves removed
2 stalks celery
1 large carrot
1 medium apple
¾ cup walnuts
Vinaigrette:
2 tbsp Dijon mustard
2 tbsp maple syrup
1 tbsp olive oil
1 tbsp apple cider vinegar
½ tsp ground ginger
½ tsp sea salt
¼ tsp ground black pepper
Instructions
Preheat oven to 350° F. Line a small baking pan with parchment.
Coarsely chop the walnuts and spread evenly on the baking pan. Toast for 8-11 minutes until fragrant. Set aside to cool.
While the walnuts are toasting:
Remove as much of the base of the Brussels sprouts as possible with out sacrificing the leaves (except for a few tough outer ones). Cut in half lengthwise. Lay the halves down and slice extremely thinly lengthwise. As thin as you can 1/8” or less. If you have a mandolin you can also use that to shred the Brussels sprouts.
Place in a large bowl and toss to separate the leaf fragments.
Trim the ends off the celery and slice thinly. Again 1/8” or less. Add to the bowl.
Peel and grate carrot. Add to the other vegetables.
Peel the apple and core. Cut into quarters, the slice crosswise very thinly. Add to the bowl.
Make the vinaigrette:
Mix all the ingredients in a small bowl or glass measuring cup and whisk until smooth.
Pour over the vegetables and toss to coat.
Sprinkle in the toasted walnuts just before serving.
Notes
The slaw does best if allowed to rest for 1-2 hours in the fridge before serving. Just leave the walnuts off until ready to serve.
If you want to make it sweeter, you can also add ½ cup dried cranberries.
Brussel Sprout Slaw
Ingredients
- ½ lb Brussels sprouts ends trimmed and outer leaves removed
- 2 stalks celery
- 1 large carrot
- 1 medium apple
- ¾ cup walnuts
Vinaigrette:
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- ½ tsp ground ginger
- ½ tsp sea salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 350° F/175C. Line a small baking pan with parchment.
- Coarsely chop the walnuts and spread evenly on the baking pan. Toast for 8-11 minutes until fragrant. Set aside to cool.
While the walnuts are toasting:
- Remove as much of the base of the Brussels sprouts as possible with out sacrificing the leaves (except for a few tough outer ones). Cut in half lengthwise. Lay the halves down and slice extremely thinly lengthwise. As thin as you can 1/8”/3mm or less. If you have a mandoline you can also use that to shred the brussel sprouts.
- Place in a large bowl and toss to separate the leaf fragments.
- Trim the ends off the celery and slice thinly. Again 1/8” or less. Add to the bowl.
- Peel and grate carrot. Add to the other vegetables.
- Peel the apple and core. Cut into quarters, the slice crosswise very thinly. Add to the bowl.
Make the vinaigrette:
- Mix all the ingredients in a small bowl or glass measuring cup and whisk until smooth.
- Pour over the vegetables and toss to coat.
- Sprinkle in the toasted walnuts just before serving.
Notes
If you want to make it sweeter, you can also add ½ cup dried cranberries.
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