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Autumn Brussels Sprout Slaw

Autumn Brussels Sprout Slaw

This crisp Autumn Brussels Sprout Cabbage Slaw with red cabbage, golden beets, apples and cranberries is tossed in a sweet apple vinaigrette and has all the fall flavors you crave.

Course Side Dish
Cuisine American
Keyword brussels sprouts salad, Thanksgiving side dishes
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 300 kcal
Author Denisse

Ingredients

For the apple vinaigrette:

  • 1/2 of a large apple peeled and roughly chopped
  • 1 tablespoon shallots minced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper

For the slaw:

  • 1 pound shaved Brussel sprouts
  • 1 cup shredded purple cabbage
  • 1 large apple diced
  • 2 yellow beets roasted, cooled and sliced
  • 1/4 cup golden raisins
  • 1/4 cup pecans
  • 2 tablespoons parsley

Instructions

  1. Add chopped apple, shallot, apple cider vinegar, olive oil, maple syrup and Dijon to a blender or food processor and blend until smooth. Season with salt and pepper.
  2. In a large bowl, toss together Brussels sprouts, cabbage, apple, beets, raisins, pecans and parsley.
  3. Toss salad with apple vinaigrette.