Quick and easy Brussels sprouts and apple slaw

By Abbey Sharp
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  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 small shallot, very finely minced
  • 2 tablespoons smooth Dijon mustard
  • 1 tablespoon maple syrup
  • 4-5 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 750–850 grams Brussels sprouts
  • 1 sweet apple, thinly sliced (I like a Gala)
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecan pieces
  • 130 grams goat cheese, plain or cranberry, crumbled


  1. In the bottom of a large bowl, whisk together the cider vinegar, lemon juice, shallot, mustard, and maple syrup. While whisking, slowly drizzle in the olive oil and continue to whisk until the dressing comes together. Season with salt and pepper and set aside.
  2. Trim the Brussels sprouts then, using a food processor fitted with a slicing blade, shred the sprouts. Dump the shredded sprouts into the bowl with the dressing and add in the thinly sliced apple, dried cranberries, and toasted pecan pieces.
  3. To serve, place the slaw in a large serving bowl and top with the crumbled goat cheese.


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