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 though it’s still hot and humid here in New York, I feel like fall is just around the corner, and before I know it, Owen will be off to Kindergarten. Maybe it’s just me, but having a kid who is about to embark on his very first day is making me so excited for all things back-to-school. I want to go on a shopping spree at Staples. I want to write cute notes for his lunch box. I want read all the books on his suggested summer reading list.
Of course, the reality is that once the school year starts, life is going to be totally crazy. I’ll be juggling work and two kids with different school/daycare schedules, plus everything else, like my blog, running, and taking care of our house. (We are about a year and a half into homeownership and it seems like there is always something that needs to be fixed, cleaned, or replaced. Ugh! Can I just call the landlord please?)
It can be a struggle, to say the least, to get a nutritious dinner on the table. That’s why I love this Apple Brussels Sprout Slaw so much. It’s made with simple, healthy ingredients:
And it is the perfect side for salmon, rotisserie chicken, or any other weeknight staple. Plus, it actually tastes better when you make it ahead, because the Brussels sprouts have a chance to soften a bit and absorb all the dressing. I usually throw it together in the morning and then stash it in the fridge, where the flavors have time to mellow.
Let’s talk about that dressing! It is one of our favorites. I make it all the time because the ingredients are pantry staples. It’s delicious on any kind of salad, but I think it’s especially perfect here, paired with the tart Granny Smith apples. Apples + honey + mustard is always a winning combo.
I will be sad to see this summer go, but I am getting excited for fall ingredients. If you love Brussels sprouts too, be sure to check out these other recipes.
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 simply leave it out, and substitute maple syrup for the honey.
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
- 1 tablespoon whole grain Dijon mustard
- Kosher salt and freshly ground black pepper
To make the Apple Brussels Sprout Slaw:
Trim the ends from the Brussels sprouts. Working with a few at a time, shred them in the food processor using the shredding blade. (I find I get the best results when I carefully shred them head first down the tube.) Transfer them to a large bowl.
Core and thinly slice the apple. Add it to the bowl, along with the parsley, raisins, and walnuts.
Pour the dressing over the slaw and toss to coat. You can serve the slaw immediately, but I think it tastes best after it sits in the fridge for a couple of hours.
To make the Creamy Honey Mustard Dressing:
Combine the olive oil, vinegar, honey, mayonnaise, and mustard in a small jar with a lid (I use an old jam jar). Season with a generous pinch of salt and pepper. Seal the jar and shake to blend.