Recipe: Brussels Sprout Slaw with Apples and Pecans

A gorgeous dish that's sweet, crunchy, nutty and tart
brussel sprouts, apples, high fiber, salad recipes

Forget what you know about slaw. And forget what you know about Brussels sprouts. Our Brussels sprout slaw with apples and pecans defies expectations in the most delicious way.

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For starters, there’s no need to clear the kitchen while Brussels sprouts, one of the fragrant members of the Brassica plant genus, boil away. Raw, thinly sliced Brussels sprouts, apples, pecans, and pomegranate seeds form the heart of the salad. And what a sweet, crunchy, nutty, tart, absolutely delicious heart it is — one that just happens to be loaded with fiber, nourishing fats, and nutrients (including the cancer-fighting compounds that the Brassica family is famous for).

A simple honey-lemon dressing and some fresh parsley top off this gorgeous dish. Add this to your regular menu rotation for smiles all around.


¼ cup pecans
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon honey
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
12 Brussels sprouts, very thinly sliced
¼ cup pomegranate seeds
1 apple, such as Gala, cut into small pieces
3 tablespoons chopped fresh flat leaf parsley

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  1. Heat the oven to 350°F
  2. Put the pecans on a small sheet pan and bake until crisp and fragrant, about 10 minutes. When cool enough to handle, coarsely chop.
  3. In a small bowl, whisk together lemon juice, oil, honey, salt, and pepper.
  4. In a large bowl, combine the Brussels sprouts, pomegranate seeds, apple, parsley, and pecans. Drizzle with the vinaigrette and toss.

Nutritional facts per serving

Serves four

Calories 156
Total fat 12g
Saturated fat 1.5g
Protein 2.8 g
Carbohydrate 12.4g
Dietary fiber 3.8g
Sugar 6g
Added sugar 0.75g
Cholesterol 0mg
Sodium 162.7mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness

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