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

Description

This Brussels Sprout Apple Coleslaw offers a refreshing twist on the classic slaw, combining crunchy green and purple cabbage with shredded Brussels sprouts and sweet, crisp apple. Tossed in a creamy, tangy honey-mayo dressing, it’s the perfect balance of flavors and textures for a light and healthy side dish.

Ingredients

Units Scale

Main 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

Dressing

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

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Instructions

Prepare the Dressing: In a medium bowl, combine mayonnaise, honey or maple syrup, apple cider vinegar, ground black pepper, and sea salt. Whisk until the mixture is completely smooth and creamy. Taste and adjust seasoning as desired.
Mix the Vegetables: In a large mixing bowl, add the shredded green cabbage, purple cabbage, and Brussels sprouts. Gently toss to combine all the veggies evenly.
Prepare the Apple: Quickly dice the apple into small pieces and immediately toss them with the freshly squeezed lemon juice in a separate bowl. This helps to prevent browning and adds a touch of tanginess.
Assemble the Coleslaw: Add the lemon-coated apple pieces to the bowl of mixed vegetables. Pour the dressing over the mixture and use tongs or clean hands to gently toss everything until all ingredients are well coated with the dressing.
Chill and Serve: Coleslaw can be served immediately, but for best flavor, cover the bowl and refrigerate for about 20–30 minutes to let the flavors meld. Enjoy the slaw within 24 hours for optimal freshness, though it will keep in the fridge for up to 2 days.

Notes

For a lighter version, use Greek yogurt instead of mayonnaise.
Add sunflower seeds or chopped nuts for extra crunch.
This slaw is best enjoyed fresh but will stay good for up to 2 days refrigerated.
The apple adds natural sweetness; adjust the honey or syrup as needed based on your apple’s sweetness.

Nutrition

Serving Size: about 1 cup
Calories: 160
Sugar: 8g
Sodium: 220mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 4g
Protein: 2g
Cholesterol: 5mg