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Close-up of Brussels sprouts slaw with apple matchsticks, dried cranberries, walnuts, and parsley tossed in a maple Dijon vinaigrette.

Brussels Sprouts Slaw with Apple & Cranberry

A bright and crunchy Brussels sprouts slaw with apple, cranberry, and walnuts tossed in a light maple Dijon vinaigrette. It’s quick, healthy, and full of fall flavor — perfect for any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Modern American
Calories: 210
Ingredients Method

Ingredients
  

  • 12 oz 340 g Brussels sprouts, trimmed and thinly sliced
  • 1 large apple Honeycrisp or Granny Smith, cut into matchsticks
  • ⅓ cup dried cranberries
  • ¼ cup chopped walnuts or pecans
  • 2 tbsp finely sliced red onion
  • 1 tbsp chopped parsley
For the Maple Dijon Vinaigrette:
  • 3 tbsp olive oil
  • 1½ tbsp apple cider vinegar
  • 1 tbsp maple syrup or honey
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • Freshly ground black pepper to taste

Method
 

  1. Shave Brussels sprouts using a mandoline, food processor, or knife.
  2. Slice the apple into thin matchsticks and toss with a splash of lemon juice to keep it fresh.
  3. In a large bowl, combine Brussels sprouts, apple, cranberries, walnuts, onion, and parsley.
  4. In a small jar, whisk or shake together olive oil, vinegar, maple syrup, Dijon, salt, and pepper.
  5. Pour dressing over the slaw and toss well. Let sit for 5 minutes to soften slightly. Serve fresh.