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Shredded Brussels Sprouts Salad with Apple Cider Vinaigrette

Makes 8 servings

Macros: 358 cal, fat 22g, carbs 33g, protein 22g, fibre 8g


For the slaw:

  • 2 pounds Brussels sprouts, shredded

  • 2 large apples, cut into 1-inch pieces

  • 1 cup pumpkin seeds

  • 1/2 cup dried cranberries

  • 1/2 cup fresh chopped parsley

For the apple cider vinaigrette:

  • 1/4 cup apple cider vinegar

  • 1 tablespoon maple syrup

  • 1 teaspoon dijon mustard

  • 1/4 cup plus 2 tablespoons olive oil

  • 1 teaspoon fresh chopped thyme (or 1/2 teaspoon dried)


  1. Whisk together the apple cider vinegar, maple syrup, dijon mustard, and thyme, until fully combined, then slowly drizzle in the olive oil, whisking constantly, until the dressing is thickened.

  2. Add the brussels sprouts, apples, pumpkin seeds, cranberries, and parsley to a large bowl, then pour the dressing over and toss to combine.

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