Apple Brussels Sprout Slaw

Apple Brussels Sprouts Slaw
I’ve been on a bit of a slaw kick lately, and I’ve been experimenting with various cruciferous veggies. A couple of weeks ago I made a Sweet and Spicy Broccoli Slaw, and this week it is Brussels Sprouts. This Brussels Sprout and Apple combination was a bit of a last minute concoction, and the tart, tangy brightness of the dish went perfectly with the otherwise salty foods I served that evening. I piled the slaw on my Bison Meatloaf Burgers for the perfect flavor and texture combination. (I was dreaming about Shredded Pork covered in vinegary Carolina Slaw.) You can serve this dish in a similar fashion or as a side dish at any picnic, dinner or cookout.

Yield: About 6 Cups

“ME” indicates a healthier Mindful Eating option.

    3 Tbsp Olive Oil
    10 oz. (about 5 Cups) Brussels Sprouts, shredded*
    Juice 1/2 Lemon
    1/4 Cup Yellow Onion, finely diced
    1/3 Cup Apple Cider Vinegar
    1 1/2 Tbsp Granulated White Sugar
    1 Pink Lady Apple, small dice
    Freshly Ground Sea Salt
    Freshly Ground Black Pepper

    *You can sometimes find bags of shredded Brussels Sprouts at the grocery to save time. Alternately, you can also finely chop your Brussels Sprouts.

    1. In a medium skillet over medium high heat, heat Olive Oil with a little Salt and Pepper. Add shredded Brussels Sprouts. Squeeze Lemon Juice over the Brussels Sprouts. Cook over medium high heat, stirring occasionally, until Brussels Sprouts are lightly browned around the edges. About 10 minutes.
    2. While Brussels Sprouts are cooking, in a large bowl whisk together Onion, Apple Cider Vinegar and Sugar. Set aside. Chop Apple and add to the Vinegar mixture.
    3. Remove Brussels Sprouts from heat and allow to cool slightly. While still warm, add Brussels Sprouts to the Apple and Vinegar mixture. Toss together.
    4. Add Salt and Pepper to taste. Cover and place in the fridge for about 30 minutes to an hour and allow flavors to meld.
    5. Remove slaw from the fridge and add more Salt and Pepper if needed to balance flavor. Remember that salt will help balance out the acidity of the vinegar if it is too tart, but don’t over salt. Enjoy!

    Related Posts Plugin for WordPress, Blogger...
    Please Like & Share:


    1. Mike Ward says:

      Yum … can’t wait to try this one.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


    Follow by RSS
    Follow by Email

    Quote of the Week

    "May the sun bring you new energy by day, may the moon softly restore you by night, may the rain wash away your worries, may the breeze blow new strength into your being, may you walk gently through the world and know its beauty all the days of your life." ~Apache Blessing
  • Visit the Inspiring Quote Archive here.

    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

    Questions? Comments? Ideas?

    Please contact me via e-mail.

    Terms of Use

    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
    Southern Food Bloggers
    Kentucky Food Bloggers


    Enjoy Urban Sacred Garden? Please join me on social media.