Brussels Sprout Slaw Recipe
This Brussels Sprout Slaw combines apples, pomegranate arils, and pecans, topped with a light honey-Dijon vinaigrette—perfect for fall.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Slaw
- 1 pound Brussels sprouts (sliced paper-thin)
- 1 medium shallot (sliced thin)
- 1 medium apple (cored and sliced thin)
- ½ cup chopped pecans
- ½ cup pomegranate arils
For the Vinaigrette
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- ¼ teaspoon celery seeds
- ¼ teaspoon fine sea salt
Instructions
- 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.
Nutrition
Calories: 300kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 363mg | Potassium: 626mg | Fiber: 8g | Sugar: 15g | Vitamin A: 890IU | Vitamin C: 101mg | Calcium: 67mg | Iron: 2mg
