Up your salad game with this Apple Brussels Sprout Slaw with Creamy Honey Mustard Dressing. It’s gluten-free, vegan-option, make-ahead…and totally delicious!
How is it August already? Even with hot, humid days in New York, I can feel fall approaching. With my son Owen about to start kindergarten, I find myself getting excited for back-to-school rituals: new supplies, little notes in his lunchbox, and digging into his summer reading list.
Reality will arrive quickly when the school year starts: balancing work, two kids with different schedules, the blog, running, and keeping up with homeownership (which still feels like a never-ending list of fixes and projects). On busy nights it can be tough to get a healthy dinner on the table. That’s why this Apple Brussels Sprout Slaw is a favorite—simple, nutritious, and quick to prepare.
This slaw uses straightforward, wholesome ingredients:
Apples
Brussels sprouts
Fresh parsley
Chopped toasted walnuts
Golden raisins
It pairs beautifully with salmon, rotisserie chicken, or any easy weeknight main. The slaw actually improves if you make it ahead—the shredded Brussels sprouts soften slightly and absorb the dressing, mellowing the overall flavor. I often assemble it in the morning and let it rest in the fridge until dinner.
The Creamy Honey Mustard Dressing is a pantry-friendly staple. Made with common ingredients, it’s versatile enough for many salads but especially lovely here with tart Granny Smith apples. The balance of apple, honey, and mustard is always a winner.
If you’re a Brussels sprouts fan, this slaw is a great way to highlight the vegetable in a fresh, crunchy format. It’s easy to make vegan by swapping in vegan mayonnaise and using maple syrup instead of honey.
Apple Brussels Sprout Slaw with Creamy Honey Mustard Dressing
This simple, healthy Apple Brussels Sprout Slaw is so delicious it will steal the show from any main dish. To make it vegan, use vegan mayonnaise or omit it, and substitute maple syrup for the honey.
Ingredients
For the slaw:
-
1 1/2
pounds
Brussels sprouts -
1
small
Granny Smith apple -
1/4
cup
chopped fresh parsley -
1/4
cup
golden raisins -
1/3
cup
chopped toasted walnuts
For the dressing:
-
1/4
cup
extra-virgin olive oil -
2
tablespoons
apple cider vinegar -
1 1/2
tablespoons
honey -
1
tablespoon
mayonnaise (or vegan mayo) -
1
tablespoon
whole grain Dijon mustard - Kosher salt and freshly ground black pepper, to taste
Instructions
To make the Apple Brussels Sprout Slaw:
-
Trim the ends from the Brussels sprouts. Working with a few at a time, shred them in a food processor using the shredding blade; feeding them head-first down the tube gives the best texture. Transfer the shredded sprouts to a large bowl.
Core and thinly slice the apple and add it to the bowl along with parsley, raisins, and walnuts.
Pour the dressing over the slaw and toss to coat. Serve immediately or chill for a couple of hours—allowing the slaw to rest in the fridge softens the sprouts and deepens the flavor.
To make the Creamy Honey Mustard Dressing:
-
Combine the olive oil, apple cider vinegar, honey (or maple syrup for a vegan version), mayonnaise (or vegan mayo), and whole grain Dijon mustard in a small jar with a lid. Season with a generous pinch of salt and freshly ground black pepper. Seal and shake until well blended.
