Can I make this coleslaw ahead of time?

Absolutely! To maintain maximum crunch, keep the slaw and dressing separate until just before serving. Chop everything and store in the fridge, then toss together when you're ready.

What type of apple works best?

Choose crisp and tart varieties like Honeycrisp, Fuji, or Granny Smith—their texture and tanginess complement the dressing perfectly and stay crunchy longer.

Is there a lighter option for the dressing?

Yes! Try using Greek yogurt or a half-and-half blend with mayonnaise for a lighter twist that’s still lusciously creamy.

Can I use bagged, pre-shredded veggies?

Definitely. Bagged coleslaw or shredded Brussels sprouts are major time-savers and work great—just double-check for freshness.

Brussels Sprout Apple Coleslaw Recipe

Name: Brussels Sprout Apple Coleslaw Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 3 cups thinly sliced green cabbage; 2 cups shredded or shaved Brussels sprouts; 1 cup thinly sliced purple cabbage; 1 large apple, diced; 2 tablespoons freshly squeezed lemon juice; 1/2 cup mayonnaise; 2 tablespoons raw honey or pure maple syrup; 2 tablespoons raw apple cider vinegar; 1/2 teaspoon ground black pepper; 1/4 teaspoon sea salt

Brussels Sprout Apple Coleslaw is a fresh, crunchy, and downright irresistible side dish that will instantly brighten any table. Incredibly fast to make (we’re talking 15 minutes flat!), it’s tossed in a creamy, lightly sweetened dressing that balances tart apple and earthy Brussels sprouts—perfect for busy weeknights when you want something healthy but don’t have hours to spare. The mix of crisp cabbage, sweet apple, and a zingy dressing makes this coleslaw anything but ordinary.

Why You’ll Love This Recipe

Super Quick: If speedy prep is what you need, this dish has your back. Thinly slice, mix, toss—done!
Incredible Texture: Crunchy cabbage meets tender-crisp Brussels sprouts while fresh apple adds just the right pop of sweet juiciness.
Flavor Balance: The creamy dressing is perfectly tangy with a gentle kiss of honey or maple—sweet, tart, and savory in every bite.
Nutrient-Packed: Loaded with fiber, vitamins, and antioxidants, this coleslaw keeps you feeling good (and full).
Versatile: It’s equally at home next to burgers, chicken, or on a weekday lunch salad. You might just find yourself craving it all week.

Ingredients You’ll Need

Here’s what makes this coleslaw truly special—along with a few notes for best results:

Green Cabbage: Adds classic crunch and a mild base flavor; slice it thin for the best texture.
Brussels Sprouts: Shred or shave them to bring an earthy, nutty edge that elevates the slaw.
Purple Cabbage: Lends extra color and a slightly peppery flavor—you eat with your eyes, after all.
Apple: Diced for bursts of juicy sweetness; a crisp variety (like Honeycrisp or Granny Smith) keeps every bite lively.
Lemon Juice: Prevents that lovely apple from browning and adds bright acidity to the mix.
Mayonnaise: Forms the creamy heart of the dressing; you can use light or full-fat depending on preference.
Honey or Maple Syrup: Just a touch brings out the apple’s natural sweetness (and rounds out the vinegar).
Raw Apple Cider Vinegar: Offers a little tart complexity—don’t skip this ingredient, it ties the dressing together.
Black Pepper & Sea Salt: Essential for seasoning; adjust to taste for just the right zing.

Tip: For ultimate crunch, keep all veggies as dry as possible before tossing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There are countless ways to make this coleslaw your own:

Nutty Add-ins: Toss in a handful of toasted walnuts, almonds, or pecans for extra crunch and flavor.
Dried Fruit: Chopped dried cranberries or cherries bring a tangy-sweet twist.
Spicy Kick: Stir in a pinch of cayenne or a dash of hot sauce to the dressing if you like a little heat.
Dairy-Free/Vegan: Swap mayo for your favorite vegan version and use maple syrup instead of honey.
Herby Freshness: Chopped parsley, dill, or chives really brighten up the salad.

How to Make Brussels Sprout Apple Coleslaw

Step 1: Whisk Together the Dressing

In a medium bowl, combine the mayonnaise, honey or maple syrup, apple cider vinegar, black pepper, and salt. Whisk until smooth and creamy. Give it a quick taste—if you want it sweeter or tangier, adjust the honey or vinegar as you like.

Step 2: Prep the Veggies

In a large mixing bowl, toss your shredded green cabbage, purple cabbage, and shaved Brussels sprouts together. The thinner you slice, the better the slaw’s texture.

Step 3: Add the Apple

Dice your apple—no need to peel unless you want to. Toss it immediately with freshly squeezed lemon juice to help preserve its color and boost the coleslaw’s freshness.

Step 4: Combine and Toss

Add the apple and lemon juice mixture to the bowl of cabbage and Brussels sprouts. Drizzle everything generously with the dressing.

Step 5: Mix and Chill

Toss thoroughly until all the veggies are evenly coated. If time allows, let the slaw chill in the fridge for about 20 minutes. This gives the flavors a chance to mingle beautifully.

Note: It stays at its crispiest for the first 24 hours, but don’t worry if you have leftovers!

Pro Tips for Making the Recipe

Use a Mandoline or Food Processor: Shredding the cabbage and Brussels sprouts thinly is easier (and faster) with these tools, but a sharp knife works too.
Choose a Crisp Apple: The crunchier the apple, the more vibrant each bite.
Dress Right Before Serving: For the ultimate freshness, toss the veggies and dressing together just before mealtime, especially if making in advance.
Season to Taste: Don’t hesitate to tweak salt, pepper, or even add a squeeze more lemon for a punchier coleslaw.

How to Serve

This coleslaw is a true chameleon—it works beautifully alongside so many dishes:

As a Side:

Pile high next to pulled pork, grilled chicken, burgers, or fish for a fresh counterpoint.

On Sandwiches:

Try it as a topping for tacos, sliders, or wraps—the crunch is unbeatable.

Picnic Perfection:

Pack it for potlucks, barbecues, or lunchboxes; it travels well and stays crisp.

For extra flair, sprinkle with toasted seeds or nuts right before serving.

Make Ahead and Storage

Storing Leftovers

Store any leftover coleslaw in an airtight container in the fridge. It keeps well for up to 2 days, though the crunch is best in the first 24 hours.

Freezing

This coleslaw isn’t freezer-friendly—the fresh veggies will lose their signature crunch and become watery after thawing.

Reheating

No heating needed! Just stir and enjoy cold—if it’s been sitting for a day, give the slaw a good toss and, if desired, refresh with a splash of lemon juice before serving.

FAQs

Can I make this coleslaw ahead of time?

Absolutely! To maintain maximum crunch, keep the slaw and dressing separate until just before serving. Chop everything and store in the fridge, then toss together when you’re ready.
What type of apple works best?

Choose crisp and tart varieties like Honeycrisp, Fuji, or Granny Smith—their texture and tanginess complement the dressing perfectly and stay crunchy longer.
Is there a lighter option for the dressing?

Yes! Try using Greek yogurt or a half-and-half blend with mayonnaise for a lighter twist that’s still lusciously creamy.
Can I use bagged, pre-shredded veggies?

Definitely. Bagged coleslaw or shredded Brussels sprouts are major time-savers and work great—just double-check for freshness.

Final Thoughts

For anyone craving something fresh, crunchy, and quick to make, this Brussels Sprout Apple Coleslaw is an absolute must-try. It’s the kind of lively, satisfying side that keeps you coming back for more—and you may just find it stealing the spotlight at dinner. Give it a whirl, play with your favorite add-ins, and enjoy every vibrant bite!