Sweet apples, tart pomegranate arils, and crunchy pecans pull this simple Brussels Sprout Slaw recipe together. A light honey-dijon vinaigrette finishes the slaw, making it a perfect late fall sidedish.
Toss the Brussels sprouts, shallot, apple, pecan, and pomegranate arils in a large bowl.
In a small jar or glass measuring cup, whisk the cider vinegar, olive oil, mustard, honey, celery seeds, and salt together until emulsified and uniformly combined.
Pour the vinaigrette over the slaw, toss until well-coated, and allow it to sit for about 5 minutes before serving so that the flavors come together and the sprouts begin to soften. Store any leftovers in the fridge for up to 1 day.