Ingredients

For the Slaw:

  • 1 lb (450g) Brussels sprouts, trimmed and thinly shaved (use a mandoline or food processor for thin slices)
  • 2 medium apples (Honeycrisp or Granny Smith), cored and thinly sliced into matchsticks or half-moons
  • 3/4 cup (90g) pecans, toasted and roughly chopped
  • 1/2 cup (75g) dried cranberries or golden raisins
  • 1/4 cup (25g) thinly sliced red onion (optional, for a mild bite)

For the Hot Honey Dijon Dressing:

  • 3 tbsp hot honey (store-bought or make your own by mixing 2 tbsp honey with 1 tsp hot sauce or 1/4 tsp red pepper flakes)
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Equipment

  • Mandoline or food processor with slicing attachment (for shaving Brussels sprouts)
  • Large mixing bowl
  • Small bowl or jar (for dressing)
  • Skillet (for toasting pecans)

Instructions

Step 1: Prepare the Slaw

  1. Shave the Brussels sprouts: Trim the ends of the Brussels sprouts and remove any tough outer leaves. Using a mandoline or food processor fitted with a slicing blade, thinly shave the Brussels sprouts. Alternatively, use a sharp knife to slice them as thinly as possible. Place in a large mixing bowl.
  2. Slice the apples: Core the apples and slice them into thin matchsticks or half-moon slices (about 1/8-inch thick). To prevent browning, toss with a splash of lemon juice (optional). Add to the bowl with the Brussels sprouts.
  3. Toast the pecans: Heat a dry skillet over medium heat. Add the pecans and toast, stirring occasionally, for 3-5 minutes until fragrant and lightly golden. Let cool slightly, then roughly chop and add to the bowl.
  4. Add cranberries and onion: Toss the dried cranberries (or raisins) and thinly sliced red onion (if using) into the bowl with the Brussels sprouts, apples, and pecans.

Step 2: Make the Hot Honey Dijon Dressing

  1. In a small bowl or jar, whisk together the hot honey, Dijon mustard, apple cider vinegar, minced garlic, salt, and black pepper until combined.
  2. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. If using a jar, seal and shake vigorously until well combined. Taste and adjust seasoning, adding more hot honey for sweetness/spice or vinegar for tang.

Step 3: Assemble the Slaw

  1. Pour the dressing over the Brussels sprouts, apples, pecans, cranberries, and onion in the large mixing bowl.
  2. Toss thoroughly to ensure all ingredients are evenly coated. Use tongs or clean hands to gently massage the dressing into the Brussels sprouts for better flavor absorption.
  3. Let the slaw sit for 5-10 minutes to allow the flavors to meld (optional but recommended).

Step 4: Serve

  • Transfer the slaw to a serving bowl or platter.
  • Garnish with extra chopped pecans or a drizzle of hot honey for presentation, if desired.
  • Serve immediately or refrigerate for up to 2 hours. The slaw will soften slightly over time but retains its crunch.

Tips

  • Make it ahead: Prepare the slaw components (shaved Brussels, sliced apples, toasted pecans) and dressing separately up to 1 day in advance. Store in airtight containers in the fridge and toss together just before serving to maintain crispness.
  • Customizations:
    • Swap pecans for walnuts, almonds, or pepitas.
    • Add crumbled feta, goat cheese, or shaved Parmesan for a creamy, tangy twist.
    • Use maple syrup instead of hot honey for a non-spicy version.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The apples may soften slightly, but the flavors will deepen.

Nutritional Information (per serving, approximate)

  • Serves: 6 as a side
  • Calories: 220 kcal
  • Fat: 14g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 3g

Enjoy this fresh, trendy slaw as a side for grilled meats, a topping for tacos, or a standalone dish for a healthy meal!