Shaved Brussels Sprout Slaw with Apples Recipe
Introduction
This Shaved Brussel Sprout Slaw with Apples is a fresh and crunchy salad that combines the slight bitterness of brussels sprouts with the sweet crispness of apples. It’s tossed in a bright, tangy dressing with a hint of poppy seeds, making it a perfect side dish or light lunch.
Ingredients
- 3 tablespoons light-flavored oil
- 2 tablespoons lemon juice
- 1–2 tablespoons sugar
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- 1 pound brussels sprouts, washed and trimmed
- 1 apple
Instructions
- Step 1: In a medium bowl, whisk together the oil, lemon juice, sugar, poppy seeds, and salt until well combined. Set the dressing aside.
- Step 2: Cut the brussels sprouts in half lengthwise, then slice them thinly. Add them to the bowl with the dressing.
- Step 3: Slice the apple into short matchsticks and add them to the dressing as well. Mix everything thoroughly to coat evenly.
- Step 4: Serve the slaw immediately, or cover and refrigerate for a few hours to let the flavors meld before enjoying.
Tips & Variations
- Use a sweet and crisp apple variety like Honeycrisp or Fuji for the best flavor contrast.
- For extra crunch, add toasted almonds or walnuts just before serving.
- Add a pinch of freshly ground black pepper or a small amount of Dijon mustard to the dressing for a bit more zest.
Storage
Store the slaw in an airtight container in the refrigerator for up to 2 days. The brussels sprouts will soften over time, so it’s best enjoyed fresh or within a day. Before serving, give it a quick toss and add a little extra lemon juice if needed to brighten the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this slaw in advance?
Yes, you can prepare the slaw a few hours ahead. Refrigerate it covered to let the flavors develop, but it’s best eaten within 24 hours to maintain crispness.
Can I substitute the brussels sprouts with another vegetable?
Yes, shredded cabbage or kale can be used as alternatives, though the flavor and texture will be slightly different.
PrintShaved Brussels Sprout Slaw with Apples Recipe
A fresh and crunchy Shaved Brussels Sprout Slaw with sweet apples, dressed in a tangy lemon and poppy seed vinaigrette. This simple, no-cook recipe combines crisp shaved Brussels sprouts with crisp apple matchsticks and a light, flavorful dressing perfect for a refreshing side dish or light lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing
- 3 tablespoons light-flavored oil
- 2 tablespoons lemon juice
- 1–2 tablespoons sugar
- 1 tablespoon poppy seeds
- ½ teaspoon salt
Slaw
- 1 pound Brussels sprouts, washed and trimmed
- 1 apple
Instructions
- Prepare the dressing: In a medium bowl, whisk together the light-flavored oil, lemon juice, sugar, poppy seeds, and salt until well combined. Set aside to allow flavors to meld.
- Slice the Brussels sprouts: Cut the Brussels sprouts in half lengthwise and then thinly slice them to create a fine shavings texture. Add the sliced Brussels sprouts to the bowl with the dressing, tossing to coat evenly.
- Prepare the apple: Slice the apple into short matchsticks for a crisp, sweet contrast. Add the apple slices to the bowl with the Brussels sprouts and dressing, mixing everything well to ensure the dressing covers all ingredients.
- Serve or chill: You can serve the slaw immediately for a bright and crunchy salad, or refrigerate it for a few hours to let the flavors deepen and meld before enjoying.
Notes
- For best results, use a crisp apple variety such as Granny Smith or Honeycrisp.
- You can adjust the sugar amount based on your preferred sweetness.
- This slaw can be made a day ahead; just stir before serving.
- Feel free to substitute lemon juice with apple cider vinegar for a different tang.
- To save prep time, use a mandoline slicer for the Brussels sprouts and apple.
Keywords: Brussels sprouts slaw, apple slaw, poppy seed dressing, healthy salad, no-cook salad
