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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. 

Servings 6


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:

  1. 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:

  1. 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.