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

Who’s ready for a crisp, crunchy, sweet rainbow of fall flavors all up in their face?

That’s exactly what you’re going to get with this Autumn Brussels Sprout Cabbage Slaw.

Brussels Sprouts Slaw with Cabbage, Apples, Raisins and Beets

This slaw features crisp raw shaved Brussels sprouts, crunchy Honeycrisp apples, sweet golden raisins and roasted beets.

There’s also some purple cabbage and pecans tossed in for good measure (just in case the Brussels weren’t providing enough crispety-crunchiness for you).

Apple Vinaigrette

I can’t forget to tell you about the apple vinaigrette that makes this Brussels Sprout Slaw shine. So originally when I made this salad for my meal delivery service a few weeks ago it was with a poppyseed vinaigrette, which was super pretty with all the little flecks in it.

But this time I opted for an apple vinaigrette that I’ve made hella times before, so I figured it was time to share it with you.

This apple vinaigrette is fall-obsessed basic bitch gold, which is precisely what I love about it. There’s literally fresh apple blended right into the salad dressing. Such a good move.

If you’ve never enjoyed brussels sprouts in raw form you should! They taste so fresh and have the most satisfying crunch when you bite into them. And they’re hearty, so you can dress this salad and it won’t wilt, meaning you can make a huge batch and eat it for days while you endlessly burn your pumpkin caramel cupcake candle and fangirl over fall with me.

Shaved is definitely the way to go for this Autumn Brussels Sprout Slaw, so definitely get them pre-shaved from the store if you can find them and you want to save about 20 minutes of prep time (and your precious knuckles from the mandolin).

More fresh salad recipes you’ll love:

• Caramelized Endive Salad with Clementines
• Citrus Salad with Cucumber + Fennel
• Marinated Zucchini Salad with Corn and Feta
• Poached Lobster Salad with Peaches, Shaved Fennel & White Corn
• Chicory Salad with Grilled Pear

5 from 1 vote

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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.

Products I recommend for this recipe: