I’m a sucker for anything with apple, cranberry, and walnut. So when I stumbled across this recipe for Brussels sprouts & apples coleslaw on the Cooking Channel website I had to give it a try. It was exactly what I hoped it would be! The texture of the slaw was perfect–not too watery or dry, and just the right amount of sweet from the apples. This dish is great because you can serve it as an appetizer or side dish to accompany your Thanksgiving meal.
It will also make a great addition for the Christmas table, too!
I would recommend doubling the recipe if you’re serving this at a party because I found that since it wasn’t all gone by the end of dinner everyone was fighting over who got what leftovers in their doggie bag. But don’t forget–the slaw tastes even better cold and after sitting overnight so try to save some for breakfast tomorrow, too!
This dish is perfect served with turkey or ham (or both) and any other traditional holiday sides such as mashed potatoes, sweet potato casserole, green beans almondine…you get the idea 😉
We’ll need to start by making the dressings for our coleslaw. For this recipe we are using an easy homemade salad dressing that is tangy with just enough sweetness from the apples in it! All you have to do is combine some mayo with apple cider vinegar (which will cut through any potential bitterness of those leaves), sweetener like honey or maple syrup (optional) and a pinch or two of kosher salt – whisk them all up either in your kitchen aid mixer fitted with the wire whip attachment or else simply use a fork if you don’t mind getting messy before pouring it over a big head of cabbage and some thinly sliced apple.
We’ll also need to get our Brussels sprouts in the oven for this recipe, but before you do that be sure to pour a generous amount of olive oil over them first so they can soak up all the goodness while roasting at around 425 degrees Fahrenheit for about 30-40 minutes or until they are nice and golden brown on top! You might want to cover those if you’re cooking them during peak hours because those leaves will start making your kitchen smell great exactly when it’s time for dinner.
Once everything is done we’ll mix together both coleslaw dressings with finely shredded cabbage (about half an onion), grated carrots, diced apples, pecans or walnuts (or any other nut you like), and diced celery.
Once mixed together, pour it over the cooked Brussels sprouts and mix again before adding salt, pepper or your favorite herb to taste. Sometimes I’ll even sprinkle a little bit of brown sugar at this point because I love how it balances out all those flavors!
This coleslaw will stay really fresh in the fridge for up to five days if stored properly so make sure not to miss that step when planning on doubling the recipe (unless you want leftovers)! It’s also great as a side dish served alongside some pulled pork sandwiches and/or baked chicken. Enjoy!
-If you don’t have shredded cabbage, use a bag of coleslaw mix.
-To make this dish gluten free, use corn or black rice noodles
-Add a little more sugar if you like your coleslaw sweeter
-Keep the dressing for this recipe in a jar and store it in the fridge. It will keep for up to two weeks!
-Add in your favorite chopped vegetables like red peppers, carrots, or celery
-Add in some dried cranberries for a nice tart crunch!
How to serve it?
It’s best served with a grilled hotdog or sausage, but it would be great on top of a salad, too. The flavors are so rich and satisfying that you won’t want to eat anything else for the rest of the day.
It can also be enjoyed as a side dish with your favorite protein. Roasted chicken, turkey breast or pork would all compliment the flavors perfectly. For people who are looking for a “lighter” option that is still flavorful and healthy, we recommend pairing this coleslaw with a whole grain salad like my Lentil Quinoa Salad (link below).
When to serve it?
This is the perfect side dish for Thanksgiving dinner or any other chilly, autumnal day!