Broccoli and Brussel Sprouts Salad

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.

shaved brussels sprouts, broccoli and red apples on a plate

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 ¼ 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!

large plate of raw brussels sprouts, apples and broccoli

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.

bowl pouring honey mustard dressing over apples and salad

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!

Serving Suggestions

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!

salad chilled to a slaw consistency with sunflower seeds
large plate of chilled broccoli and brussel sprouts salad

Broccoli and Brussel Sprouts Salad

Shaved brussel sprouts, chopped broccoli, diced apple and a honey mustard dressing come together to form this flavorful side salad! Serve as a slaw for cook-outs, picnics, or enjoy as a filling snack thanks to the fiber packed veggies.
5 from 1 vote
Print Pin Rate
Prep Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 people


For the Salad

  • ½ 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
  • ¼ teaspoon salt


For the Salad

  • Chop ends of brussel sprouts and discard. Thinly slice heads of brussel sprouts ¼ 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!


Calories: 146kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 353mg | Fiber: 4g | Sugar: 9g | Vitamin A: 595IU | Vitamin C: 77mg | Calcium: 43mg | Iron: 1mg

(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)

Course: Salad, Side Dish
Cuisine: American
Keyword: gluten-free, honey mustard dressing
Tried this recipe? I love seeing your creations!Mention @monicanedeff.rdn or tag #monicanedeff so I can share them with the community!

4 thoughts on “Broccoli and Brussel Sprouts Salad”

  1. 5 stars
    I've made this healthy and tasty recipe twice now. Very refreshing salad in both Summer and Winter. I too love that I had the dressing ingredients on hand like the other reviewer stated.

  2. This recipe is nice and that there are no "exotic" ingredients. I had everything in my frig and pantry with no special items from the grocery.

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