Brussels Sprouts Slaw with Apples and Walnuts
Need a zesty salad that’s ready in just 10 minutes flat? Trade your ho-hum cole slaw for this apple slaw made with crunchy shaved Brussels and red cabbage. Simply toss it up, drizzle with a three-ingredient dressing, and serve!
To cut back on prep time, you can buy Brussels sprouts and red cabbage pre-shredded at the store. If you want to do it yourself grab a mandolin to help make this chore a bit easier. You’ll get even, thin slices of crunchy veggies in a snap.
For a bit of texture, we added chopped walnuts, apples, dried cranberries, and pumpkin seeds to the mix. You can use any variation of nuts or seeds you have on hand to jazz things up. We used Fuji apples, but you could also use Granny Smith apples to add a hint of tartness to the mix.
The dressing is a simple combination of honey, ground mustard, and walnut oil. We used walnut oil for its nutty taste, but you could use extra virgin olive oil or avocado oil in a pinch.
To bring your Brussels sprouts and apple slaw together, simply mix everything and toss with the dressing. Let the slaw sit for a few minutes to allow the flavors marry. You can also make this ahead of time – it stores well in the fridge for about 3-4 days.
4 cups Brussels sprouts, shredded
3 cups red cabbage, shredded
1 apple, diced
1 cups chopped walnuts
1/2 cups dried cranberries
1/3 cups pumpkin seeds
2 1/2 tsp honey
2 tbsp ground mustard
1/4 cups walnut oil
Combine the Brussels sprouts, cabbage, apple, walnuts, cranberries, and pumpkin seeds in a large bowl.
Whisk the honey, mustard, and walnut oil in a small bowl. Pour over the slaw and toss together until well combined. Let the slaw sit for about five minutes to let the flavors marinate, then serve and enjoy!