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Brussel Sprout Slaw

Laura Daniel
Enjoy this mayo-free slaw that's bursting with fresh citrus flavors and provides bite after bite of satisfying crunch.  
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Prep Time 10 mins
Course Side Dish
Cuisine American
Servings 10 people
Calories 63 kcal


  • 1 lb brussel sprouts
  • 1/2 granny smith apple
  • 1/4 cup dried cranberries
  • 1 oz chopped pecans
  • 2 tbsp apple cider vinegar
  • 1 tsp lemon zest
  • juice from half lemon
  • 1 tsp dijon mustard
  • 1/2 tsp diced garlic
  • 1/4 tsp kosher salt
  • pepper to taste


  • Remove ends and thicker outer leaves from brussel spouts.  Thinly slice to created a shredded look.
  • Slice apple into matchsticks.
  • Toss apple and brussel sprouts in large bowl.  
  • Whisk together vinegar, lemon juice, lemon zest, garlic, mustard, salt and pepper and pour over slaw.  Toss to coat.
  • Toss in dried cranberries and pecans. 


Serving: 1portionCalories: 63kcalCarbohydrates: 9gProtein: 2gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 37.5mgPotassium: 17mgFiber: 2.4gSugar: 5gVitamin A: 100IUVitamin C: 42.9mgCalcium: 15mgIron: 0.5mg
Keyword brussel sprouts, side dish, slaw, vinegar slaw
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