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–+ servings
Close up of shaved Brussels sprouts slaw with sliced almonds, pomegranate seeds, apple, and Parmesan.

Autumn Brussels Sprouts Slaw with Citrus Vinaigrette

Finely shaved Brussels sprouts tossed with Honeycrisp apple, pomegranate seeds, toasted almonds, green onions, Parmesan, and a fresh orange lemon vinaigrette. A colorful side dish for fall dinners, Thanksgiving, and Christmas.
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Prep Time 25 minutes
Cook Time 5 minutes
Servings 8

Ingredients  

For the slaw

  • 1 1/2 pounds Brussels sprouts finely shaved
  • 1/2 cup sliced almonds toasted
  • 1/2 cup pomegranate seeds
  • 3 green onions thinly sliced
  • 1/2 cup Parmesan cheese grated
  • 1 Honeycrisp apple cut into matchsticks

Citrus vinaigrette

  • 6 tablespoons avocado oil
  • 3 tablespoons fresh orange juice
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/2 garlic clove finely grated
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Method 

  • Preheat the 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 to prevent burning. Set aside to cool.
  • Trim and finely shave the Brussels sprouts using a mandoline, food processor fitted with a slicing disc, or sharp knife. Transfer to a large serving bowl.
  • Combine all citrus vinaigrette ingredients in a jar with a tight fitting lid. Shake vigorously until emulsified.
  • Add the Honeycrisp apple, pomegranate seeds, green onions, Parmesan, and cooled toasted almonds to the shaved Brussels sprouts.
  • Pour about two-thirds of the vinaigrette over the slaw and toss well. Taste and add more dressing as desired. Serve!
Start Cooking

Notes

  • Dressing: Start with about two-thirds and add more to taste. I love mine generously dressed!
  • Texture: Shave the Brussels sprouts finely for the best texture.
  • Make ahead: Prep the sprouts, dressing, and toppings separately up to one day ahead. Cut the apple and add the almonds close to serving.
  • Storage: Refrigerate leftovers in an airtight container and enjoy within 2–3 days for best quality. The slaw will soften as it sits.