A fresh, crunchy brussels sprouts slaw that tosses shredded apple, fennel and Brussels sprouts in a tangy vinaigrette. Vegan, gluten-free and ready in 20 min.
In need of a simple but elegant salad that will bring the crunch to your dinner table? You have come to the right place.
This recipe was originally posted 08/2014 and was rewritten & republished in 08/2019 with a zippier vinaigrette + video.
We all know that Roasted Brussels Sprouts are the bomb.com, but did you know you can eat them raw as well?
Shredded brussels sprouts are kind of like cabbage: crunchy and the perfect vehicle for a nice tangy vinaigrette.
Add in some licoricey fennel and sweet/tart Granny Smith apples and this is one seriously delish salad.
Reasons to love this Apple, Fennel, Brussels Sprouts Slaw
- it’s ready in 20 minutes
- it’s fresh, crunchy, mild and slightly sweet (plus tangy from the vinaigrette)
- it’s vegan and gluten-free
Let’s make brussels sprouts, fennel and apple slaw!
The first step is to prep your vegetables and fruit:
- wash, and trim the brussels sprouts
- wash the fennel, trim the bottom and the fronds off the bulb (reserve the fronds for later)
- wash, slice and core the Granny Smith apple
For this recipe I recommend a food processor (<–this is the basic one that I’ve owned for almost 5 years!) fitted with a slicing blade.
- set the food processor on high speed and carefully feed the fruit & veggies down the chute
If you don’t have a food processor, you can use a mandoline (I own this mandoline), or just try your best to slice the veggies for this apple slaw reeeeeally finely.
Once your veggies are prepped, get to work on your vinaigrette ingredients for your brussels sprouts apple slaw. Here’s what you’ll need:
- olive oil– I recommend a good extra virgin olive oil for this dressing
- white wine vinegar– it’s one of my faves because it’s so tangy and perfect in a slaw. Not to be confused with white vinegar!
- maple syrup– you can swap for honey, coconut or brown sugar
- dijon mustard– it doesn’t taste mustardy at all, but helps keep the vinaigrette together and flavorful
- fennel fronds– you can go small (2 tablespoons) or big (1/3 cup), depending on your love for fennel.
Shake all the vinaigrette ingredients together and toss up the salad.
Can I use this brussels sprouts slaw recipe for meal prep? Unfortunately this one does not keep as well for meal prep, especially once dressed.
- You could pre-shred your brussels and fennel, and shake up the vinaigrette in advance, but I don’t recommend adding the apple or tossing in the dressing until just before serving.
Can I make this brussels sprouts slaw recipe low carb? You could leave out the apple but honestly I don’t think it would taste very good without it. For the vinaigrette, swap the maple syrup for monk fruit sweetener.
What goes well with this brussels sprouts slaw recipe?
This recipe goes well with so many things! Here are some great ways to serve it:
- Salmon– it would go great with this Herb Crusted Broiled Salmon
- Pulled Pork– apple, fennel and pulled pork go so well together! Here is my favorite Crock Pot Pulled Pork and Healthier Instant Pot Pulled Pork
- Sandwich– I bet this slaw could go well on this Honey Lime Shredded Chicken Sandwich!
- Tofu– how about serving with a batch of this Easy Baked Tofu
Don’t forget to pin this post to save it for later!
Tips & equipment for brussels sprouts apple fennel slaw
Apple Fennel Brussels Sprouts Slaw
- 1 medium granny smith apple (sliced & cored; skin can stay on)
- 1/2 fennel bulb (fronds reserved; slice to fit in food processor chute)
- 2 cups Brussels sprouts (washed and ends trimmed)
- 3 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon dijon mustard
- 2 tablespoons fennel fronds (chopped; go up to 1/3 cup if you love fennel)
- salt and pepper
- Slice the apple, fennel and Brussels sprouts as thinly as possible, using a food processor or mandoline.
- Combine all vinaigrette ingredients in a jar or salad dressing shaker and shake until completely combined.
- Toss and serve immediately
- Unfortunately, this salad does not keep well once dressed.
- Brussels sprouts and fennel may be sliced up to 4 days ahead and stored in an air tight container in the fridge.
- Vinaigrette may be shaken up 1-2 weeks ahead (leave out the fennel and add it just before serving).
- Products used in this recipe: