Shaved brussel sprouts and chopped broccoli come together with sweet apples, sesame seeds and a honey mustard dressing. Chill for an hour and serve as a crunchy, flavorful side salad.
This salad is more of a slaw consistency since the vegetables aren’t cooked. If you love texture and crunch in your salads, you’ll love this shaved brussel sprouts and broccoli slaw!
Prepare the Salad
Chop the three main ingredients: broccoli, brussel sprouts and apples.
I like to chop the broccoli stems off, leaving mostly the crown of the broccoli in bite-sized pieces.
For the brussel sprouts, thinly slice or shave them about 1/4 of an inch thick. I love buying them on a stalk! But that can be hard to find out of season, so half of a 1 pound bag is enough for this salad.
Once all the apples are chopped, squeeze the lemon juice on top to prevent them from browning. I use gala apples to add sweetness, but use any apple you prefer.
The base of your salad is done now – whoohoo! Time for the honey mustard dressing!
Honey Mustard Dressing
Vinegar: 3 tablespoons of apple cider vinegar. The sweetness plays off the apples well.
Oil: 3 tablespoons olive oil or avocado oil.
Mayo: 1 tablespoon – I’m not a big fan of dressings that are clearly mayo flavored. I find 1 tablespoon to be just the right amount to help thicken the dressing and add a bit of richness without making you think immediately of mayo.
Mustard: 1 tablespoon Dijon mustard – you get that spicy kick from the Dijon!
Honey: 1 tablespoon honey to compliment the Dijon’s spice – such a good combo! If you like your honey mustard dressing spicier, add a touch more mustard to balance out the sweetness and spice.
Chill the Slaw
After mixing the honey mustard dressing into the salad, let it sit for an hour before serving so that the veggies can soften and become more of a slaw.
The flavor will be more noticeable too!
Garnish with any other toppings like sunflower seeds, raisins or dried cranberries.
If you’re like me and love brussel sprouts and want more delicious inspo, try these other two flavorful brussel recipes!
- Basil Roasted Brussel Sprouts: Roasted in a garlic balsamic marinade and dunked in a sweet basil dressing for bright flavor. It turns any person into a brussel sprouts fan with the delicious basil twist!
- Ground Turkey Sweet Potato Skillet: I love fall harvest meals and this recipe has major fall vibes. Cook up a huge batch to have in a variety of ways like burritos, tacos, stuffed peppers or in a salad.
Do you have a favorite way to eat brussel sprouts…..shaved, roasted, grilled? Let me know below!
This recipe makes the perfect side salad for a cook-out meal or to take with you to a picnic. It’s got a good amount of fiber thanks to all the raw veggies, so it makes for a great afternoon snack!
Broccoli and Brussel Sprouts Salad
For the Salad
- 1/2 lb shaved brussel sprouts
- 3 cups thinly sliced broccoli crowns
- 2 cups chopped gala apples or another sweet apple
- 2 tablespoons lemon juice
- sunflower seeds and raisins for garnish (optional)
For the Dressing
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil or avocado oil
- 1 tablespoon mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
For the Salad
- Chop ends of brussel sprouts and discard. Thinly slice heads of brussel sprouts 1/4 of an inch thick and place in a bowl.
- Chop stems of broccoli and discard. Thinly slice crowns of broccoli until you get 3 cups and add to the bowl with the brussel sprouts.
- Chop the gala apples and add the lemon juice on top to help prevent browning.
For the Dressing
- Whisk together the apple cider vinegar, olive oil, mayo, dijon mustard, honey and salt.
- Pour dressing over brussel sprouts, broccoli, and apples. Mix well and refrigerate for an hour before serving.
- Sprinkle with sunflower seeds and raisins if desired – enjoy!
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)