Autumn Brussels Sprouts Slaw with Citrus Vinaigrette

This Autumn Brussels Sprouts Slaw is loaded with crisp Honeycrisp apple, juicy pomegranate seeds, toasted almonds, and Parmesan, all tossed in a bright homemade citrus vinaigrette. It’s a colorful fall side dish that brings a little freshness and plenty of crunch to the holiday table.

I love all the creamy, buttery sides that come with a holiday meal, but I always want something fresh to go with them. This slaw brings that balance, with a little sweetness from the fruit, nuttiness from the almonds, and savory Parmesan in every bite. Fresh orange and lemon juice give the dressing a brightness that ties everything together.

It’s also easy to work into your holiday prep. Shave the Brussels sprouts, toast the almonds, and mix the vinaigrette ahead of time, then cut the apple and toss everything together close to serving. One less dish competing for oven space is always a win in my kitchen!

Why You’ll Love This Brussels Sprouts Slaw

• A fresh balance to rich dishes. The citrus dressing and crunchy vegetables pair beautifully with a hearty holiday meal.
• Colorful enough for a centerpiece. Green Brussels sprouts, ruby pomegranate seeds, and apple matchsticks make a beautiful serving bowl.
• Easy to prep in stages. Shave the sprouts, toast the almonds, and shake up the dressing ahead of time.
• No cooking the Brussels sprouts. They stay raw and crisp; the only oven time is a quick toast for the almonds.

Brussels Sprouts Slaw Ingredients

Brussels sprouts: Look for firm sprouts with tightly packed leaves. Trim off the tough stem ends and remove any damaged outer leaves before shaving. Thin slices are the key to a slaw that’s easy to eat and coats evenly with dressing.

Honeycrisp apple: Its sweet-tart flavor and crisp texture work especially well here. Cut it into thin matchsticks so it mixes easily with the shaved sprouts. There’s no need to peel it.

Sliced almonds: Toasting brings out their nutty flavor. Let them cool before adding them to the slaw, and save them until serving if you’re prepping ahead.

Pomegranate seeds: These add juicy bursts of sweetness and that gorgeous autumn color. Ready-to-use pomegranate arils are a convenient shortcut.

Green onions: Thinly sliced green onions add a mild onion flavor without overpowering the apple and citrus.

Parmesan cheese: Grated Parmesan adds savory flavor throughout the slaw. Freshly grated is especially nice here.

For the citrus vinaigrette

Avocado oil gives the dressing a mild base, while fresh orange juice, lemon juice, and white wine vinegar bring brightness. Maple syrup adds a touch of sweetness to balance the tang, and Dijon helps the dressing come together. Finely grated garlic adds flavor without leaving large pieces behind.

Use fresh citrus juice when possible for the brightest flavor.

How to make Autumn Brussels Sprouts Slaw

1. Toast the almonds

Preheat your oven to 350°F. Spread the sliced almonds in a single layer on a parchment-lined baking sheet. Toast for approximately 5 minutes, checking frequently, until lightly golden and fragrant. Set aside to cool.

Almonds can go from toasted to burned quickly, so keep a close eye on them toward the end.

2. Finely shave the Brussels sprouts

Trim the sprouts and shave them with a mandoline, food processor fitted with a slicing disc, or sharp knife. Transfer to a large serving bowl, separating any tightly packed slices with your fingers.

If you’re using a mandoline, use the hand guard. A food processor is helpful when you’re preparing a larger batch for a holiday gathering.

3. Shake up the vinaigrette

Add the avocado oil, orange juice, white wine vinegar, lemon juice, maple syrup, Dijon mustard, grated garlic, salt, and pepper to a jar with a tight fitting lid. Shake vigorously until the dressing is combined and emulsified.

4. Add the toppings

Add the apple matchsticks, pomegranate seeds, sliced green onions, grated Parmesan, and cooled toasted almonds to the Brussels sprouts.

5. Dress and toss

Start by pouring about two-thirds of the vinaigrette over the slaw. Toss well, taste, and add more dressing as desired. Scoop from the bottom of the bowl as you toss so the toppings and dressing are distributed throughout.

Serve immediately for the most crunch, or let it sit briefly if you prefer the sprouts slightly softened.

My tips for the best slaw

• Shave the sprouts finely. Thick pieces can feel tough in a raw salad. Think thin ribbons rather than chopped chunks.
• Use a roomy bowl. You’ll have an easier time coating the sprouts without losing toppings over the sides.
• Cut the apple close to serving. This keeps it looking fresh. The citrus dressing helps slow browning once the apple is tossed in, but it won’t prevent it indefinitely.
• Add dressing gradually. You may prefer a lighter coating, while I love mine generously dressed. Shake the jar again before adding more.
• Keep the almonds separate when prepping ahead. Add them just before serving to preserve their crunch.

How to Make Brussels Sprouts Slaw Ahead

For a holiday meal, prep the components up to one day ahead:

• Shave the Brussels sprouts and refrigerate in an airtight container.
• Mix the vinaigrette and refrigerate in a sealed jar. Shake well before using.
• Toast the almonds, cool completely, and store in an airtight container at room temperature.
• Keep the pomegranate seeds, sliced green onions, and grated Parmesan refrigerated separately.

Cut the apple and assemble the slaw close to serving. If the refrigerated dressing looks separated or slightly cloudy, let it stand briefly and shake again before tossing.

What to serve with it

This shaved Brussels sprouts slaw is a lovely addition to a Thanksgiving or Christmas spread. Serve it alongside Cajun Fried Turkey or Brown Sugar Glazed Ham, with Creamy Mashed Potatoes, Sausage Stuffing, Mac and Cheese, and Parker House Rolls to round out the meal.

For an everyday dinner, pair it with roast chicken, pork tenderloin, or a warm sandwich. It’s an easy way to bring some fall color to the table without making another hot side dish.

How to store leftovers

Store leftover slaw in an airtight container in the refrigerator and enjoy within 2–3 days for best quality. The sprouts will soften, the almonds will lose some crunch, and the apple may brown as it sits. This slaw is best the day it’s assembled.

Freezing isn’t recommended because the fresh ingredients will lose their crisp texture.