Brussels Sprout Slaw

Ditch the regular coleslaw and try a healthier alternative! Brussels sprouts, apples and more tossed with a delicious vinaigrette!

Brussels Sprout Slaw!  Did you cringe at the words brussels sprout?  Brussels sprouts get such a bad rap!  I'm not gonna lie, when cooked wrong they are absolutely disgusting.  When done correctly they are really, really, delicious!  Actually, they make my favorite veggies list.  One of my new year's resolutions is this year is to expand the types of veggie sides I serve and to think more outside the box.  We are kind of in a eating the same vegetables over and over again rut.  I saw a bag of brussels sprouts at the store and decided to see what I could come up with.  I wanted something more of a fresh salad then a cooked vegetable.  This salad was a hit!

This post contains Amazon affiliate links to products I use for this recipe.  For more info see my disclosure policy here.

How to make:

1. Slice, diced and prepare your ingredients.
2. Toss the sliced brussels sprouts, red onions, matchstick carrots, diced apple pieces and sunflower kernels together
3. Coat generously with the french vinaigrette. I used about half the bottle.
4. Toss to mix.
5. Cover and refrigerate 12 hours or overnight.  This allows the flavors to absorb and blend.  The vinaigrette will keep the apples from browning.
6. Add more dressing and toss before serving.

Tips:

• This brussel sprout slaw is so, so easy to prepare.  It does need to sit for at least 12 hours or overnight for the flavors to properly blend and the vinaigrette to soak into the brussel sprouts so keep that in mind. 
• I used my food processor (affiliate link) to slice the brussels sprouts and red onions.  I did slice and dice the apple by hand though. 
• Don't worry about the apples turning brown.  The vinegar in the vinaigrette will keep them from browning.
• Coat the brussel sprout slaw generously with Brianna's real french vinaigrette. (affiliate link)  I used about ½ the bottle.  Cover and refrigerate for at least 12 hours or overnight.  Add more vinaigrette before serving.

What to serve this salad with:

This goes great with pulled pork or chicken sandwiches.  Check out these recipes for Instant Pot Pulled Pork or Slow Cooker Pulled Pork.  Or see this one here for some Crockpot BBQ Chicken!

Other salad recipes I know you'll love!

Chicken Pasta Caesar Salad

Southern BBQ Chicken Salad

Barbecue Ranch Pasta Salad

Sweet Poppy Seed Coleslaw

Have you tried this recipe?  If so, leave me a rating and a comment below!

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Brussels Sprout Slaw Recipe

★★★★★ 5 from 1 reviews

• Author: Mindee
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6-8 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American

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Description

Ditch the regular coleslaw and try a healthier alternative! Brussel sprouts, apples and more tossed with a delicious vinaigrette!

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Ingredients

Scale 1x2x3x

• 6 Cups Thinly Sliced Brussel Sprouts
• 1 Cup Thinly Sliced Red Onion
• 1 Cup Matchstick Carrots
• 1 Large Honey Crisp Apple, Diced
• 1 Cup Salted and Roasted Sunflower Kernels
• One Bottle Brianna's Real French Vinaigrette

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Instructions

1. Slice, diced and prepare your ingredients.
2. Toss the sliced brussel sprouts, red onions, matchstick carrots, diced apple pieces and sunflower kernels together
3. Coat generously with the french vinaigrette. I used about half the bottle.
4. Toss to mix.
5. Cover and refrigerate 12 hours or overnight.  This allows the flavors to absorb and blend.  The vinaigrette will keep the apples from browning.
6. Add more dressing and toss before serving.

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Keywords: brussel sprouts, salad, coleslaw

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

This post contains Amazon affiliate links to products I use for this recipe.  For more info see my disclosure policy here.