Go Back
+ servings
overhead shot of apple, fennel, brussels sprouts slaw in gray bowl
Print Recipe
4.5 from 2 votes

Apple Fennel Brussels Sprouts Slaw

A fresh, crunchy salad that tosses shredded apple, fennel and Brussels sprouts in a tangy vinaigrette. Ready in under 20 minutes!
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 109kcal



  • 1 medium granny smith apple (sliced & cored; skin can stay on)
  • ½ 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
  • ½ teaspoon dijon mustard
  • 2 tablespoons fennel fronds (chopped; go up to ⅓ 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).



Serving: 1/6 of batch | Calories: 109kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 255mg | Fiber: 3g | Sugar: 6g | Vitamin A: 264IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 1mg