Brussels Sprouts Slaw: Easy 20-Minute Recipe

Brussels sprouts slaw is a crisp salad of shredded Brussels sprouts, carrot and apple with lemon dressing that takes 20 minutes to prepare and makes 4 servings. For another idea, use the ai detox recipe generator. You can also explore more detox salad recipes.

What ingredients do you need for Brussels sprouts slaw?

The ingredient weights below are for the prepared produce: trim the Brussels sprouts, shred the carrot and core the apple before measuring. The recipe makes about 6 cups of slaw, although the volume can vary with how finely you cut everything.

• 340 g (4 cups) Brussels sprouts, trimmed and thinly sliced
• 110 g (1 cup) carrot, shredded
• 125 g (1 cup) apple, cored and thinly sliced or chopped
• 30 ml (1/8 cup or 2 tablespoons) lemon juice
• 30 ml (1/8 cup or 2 tablespoons) olive oil
• 15 ml (1/16 cup or 1 tablespoon) Dijon mustard
• About 0.3 g (1/384 cup or 1/8 teaspoon) ground black pepper

Use a sharp knife, food processor or mandoline to slice the Brussels sprouts. If using a mandoline, use its hand guard and keep your fingers away from the blade.

For even pieces, halve larger Brussels sprouts from top to stem before slicing. A food processor with a slicing disc can speed up the job; avoid processing the sprouts into a paste. The apple peel can stay on for color and texture.

How do you make Brussels sprouts slaw?

1. Wash the Brussels sprouts, carrot and apple under running water. Remove any damaged outer Brussels sprout leaves and trim the stem ends.
2. Slice the Brussels sprouts thinly. Shred the carrot and core and thinly slice or chop the apple.
3. Whisk the lemon juice, olive oil, Dijon mustard and black pepper in a large bowl until combined.
4. Add the Brussels sprouts, carrot and apple to the bowl. Toss until the dressing coats the ingredients evenly.
5. Divide the slaw among 4 plates or containers and serve immediately, or refrigerate it in a covered container until needed.

Cutting the Brussels sprouts thinly makes the slaw easier to toss and gives it a finer texture. For a crunchier result, keep the apple pieces slightly larger than the shredded vegetables. There is no cooking or resting time required.

If the dressing separates as it stands, whisk it again before adding the vegetables. Use a bowl large enough to turn the ingredients over without crushing the apple.

Why does Brussels sprouts slaw fit a detox-style meal?

Brussels sprouts slaw can be a fresh, produce-rich part of a balanced meal, but it does not detoxify the body. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste; sweat removes only trace amounts.

The vegetables and apple contribute fiber, and the olive oil adds fat to the dressing. Serve the slaw as a side or add a protein and a whole grain to make a more substantial meal. Eating a varied diet supports normal health without relying on a special cleanse.

What is the nutrition per serving?

Each serving is approximately one-quarter of the recipe, or about 1½ cups. The table describes what the ingredients contribute rather than giving calculated nutrient totals.

Calories and nutrient amounts depend on the produce, dressing and mustard used. An exact per-serving calculation requires nutrition information for the specific ingredients and quantities.

How should you store and meal-prep Brussels sprouts slaw?

Refrigerate prepared Brussels sprouts slaw in a covered container at 40°F (4°C) or below. For the best texture and flavor, eat it within 2 days. The apple may brown and the vegetables may soften as they sit.

To prepare ahead, wash and cut the Brussels sprouts and carrot, then refrigerate them in a covered container. Keep the dressing in a separate covered container, and cut the apple and toss everything together shortly before serving.

Refrigerate cut produce and prepared slaw within 2 hours; discard it if it has been at room temperature longer than that. If the temperature is above 90°F (32°C), refrigerate it within 1 hour instead. For a packed lunch, use an insulated bag with an ice pack to keep the slaw cold.

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