Go Back
–+ servings

Brussel Sprout Slaw

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American/Canadian
Servings 6
Calories 176 kcal

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

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.

Nutrition

Calories: 176kcalCarbohydrates: 16gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gSodium: 269mgPotassium: 314mgFiber: 4gSugar: 9gVitamin A: 2319IUVitamin C: 34mgCalcium: 48mgIron: 1mg
Keyword gluten-free, soy free, vegan
Tried this recipe?Let us know how it was!