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Finely shaved Brussels sprouts and crisp green apple meet a creamy lemon-Dijon cashew dressing.
Rachelle Johnson

Brussels Sprouts and Apple Slaw with Cashew Dressing

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Finely shaved Brussels sprouts and crisp green apple meet a creamy lemon-Dijon cashew dressing. A short rest softens the leaves while sunflower seeds keep each forkful lively.
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Prep Time 15 minutes
Soak & Rest Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Slaw
  • 1 pound Brussels sprouts trimmed and finely shaved
  • 1 medium green apple cored and cut into thin matchsticks
  • 1 small carrot shredded
  • ¼ red onion thinly sliced
  • ¼ cup fresh parsley chopped
  • ¼ cup raw sunflower seeds
Cashew dressing
  • ½ cup raw cashews soaked in hot water for 20 minutes, then drained; A refrigerated 4-hour soak is an alternative and adds time.
  • ¼ cup water For blending, separate from discarded soaking water.
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon fine salt
  • black pepper To taste.

Equipment

  • Blender
  • knife or guarded mandoline
  • chopping board
  • large bowl
  • colander

Method
 

  1. Cover the cashews with hot water and soak for 20 minutes. Drain and discard the soaking water. Prepare the slaw while they soak if you wish.
  2. Put the finely shaved Brussels sprouts, apple matchsticks, shredded carrot, thinly sliced onion and parsley in a large bowl. Thin slices make the raw sprouts pleasant to chew.
  3. Blend the drained cashews with the measured blending water, lemon juice, vinegar, mustard, maple syrup, garlic powder, salt and pepper until creamy. Pause to scrape down the blender as needed.
  4. Pour the dressing over the vegetables and toss thoroughly. Leave for 10 minutes so the dressing can soften the finely cut sprouts.
  5. Fold in the sunflower seeds. Taste for salt, pepper and acidity, then serve. Refrigerate any remaining slaw promptly.

Nutrition

Calories: 230kcalCarbohydrates: 27gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 376mgPotassium: 746mgFiber: 7gSugar: 11gVitamin A: 3291IUVitamin C: 108mgCalcium: 80mgIron: 4mg

Notes

Timing: The 45-minute estimate includes a 20-minute hot-water cashew soak and 10-minute slaw rest; doing vegetable preparation during the soak reduces elapsed time. A four-hour refrigerated soak takes longer. Texture: Shave the sprouts very thinly using a knife, food processor or mandoline with its guard. Swaps: Pumpkin seeds can replace sunflower seeds. For a dressing without tree nuts, use sunflower seeds and check packaged ingredients; flavor and smoothness change. Cashews and almonds both contain tree nuts. Optional additions: Dried cranberries or pomegranate add tart sweetness; finely shredded kale adds more leafy texture. Make ahead: Refrigerate vegetables and dressing separately, then toss before serving. Storage: Refrigerate promptly at 40°F (4°C) or below and use within three days; the apple and seeds are crispest on the first day.

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