An amazing appetizer or side dish, this Brussels sprout slaw packed with apples, Greek yogurt, Dijon mustard, honey and golden raisins has it all! Serving it in mini cheddar cheese cups is totally optional, but very delicious. The slaw is great on a burger or alongside a plate of barbecue! Everything comes together in just minutes in one bowl! If you’re making the cheese cups for serving as a fancy appetizer, the slaw can be made ahead of time, too!
If I’m counting correctly, we have but a few more weeks of bikini season. If I don’t get my bikini time in now, I’ll be blinded by my pale legs all winter log. So, bikinis it is! Yard work in bikinis! Dog walks in bikinis! Grilling in bikinis! Ok, maybe you don’t want to parade around in one, but do you want to eat bikini food with me?
I just ran to the library (not in a bikini) to check out my weekly allotment of 461 cookbooks, and I picked up any cookbook with wintery-themed foods. I tagged a few recipes for warm, hearty stews and other heat-up-the-house dishes for Fall, but it reminded me that I only have a few weeks left to eat light and fresh food this summer. Which is how this Brussels sprout slaw with sweet apple bits and tangy raisins came into my life. How it jumped into a crispy baked cheese cup is a mystery. But, I have never in my life regretting added cheese to a recipe, so it’s a go!
This Brussels sprout slaw is perfect for piling on top of my spicy turkey burgers. There is hardly a meal that isn’t improved upon by a crisp, cool slaw perched on the same plate. I make this recipe quite a bit as a side, but I love serving it in cheese cups for a party. Everyone feels great about eating a bite of raw vegetables at a party, and they always love the delicious cheddar cup underneath, too!
So, whether you make this as a standalone side dish or opt to serve it in mini cheese cups, I hope this Brussels sprout slaw becomes your new favorite healthy side dish. It has Greek yogurt instead of mayo, like most slaws, and we sweetened it with honey, apples and golden raisins. There’s a delicate balance between raw Brussels sprouts and sweetness here. If the word raisin is throwing you, you can use dried cranberries easily.
The ingredients for Brussels sprout slaw are simple, and you can save yourself a lot of time by finding a bag of pre-shredded Brussels sprouts! However, do not buy pre-shredded cheese, as freshly grated melts better. Pre-shredded cheese has a light coating of starch to keep it from sticking together in the bag, but it hinders the melting process
- Brussels Sprouts. One pound of fresh Brussels sprouts. You can buy them already shredded, which is so much easier for this recipe, or you may shred them yourself on a box grater or food processor blade.
- Apple. One sweet but crisp apple, like a Fuji apple or Pink Lady apple. Cut the apple into matchstick pieces, or use a box shredded to shred it. I wouldn’t shred the apple in a food processor, because it’s too delicate.
- Greek Yogurt. Plain unsweetened Greek yogurt. I like to use 5% yogurt, but 0% fat will work here.
- Dijon Mustard.
- Oil. My personal preference for this slaw is walnut oil, but plain canola or grapeseed oil will work here, too.
- Golden Raisins. Tart yet sweet, golden raisins are clutch for this slaw. You can use dried cranberries if you have a ‘thing’ about raisins, though.
- Cheddar Cheese. Anything from medium to extra sharp cheddar makes the best cheese cups, in my opinion. Please note that I’ve only tried this recipe with cheddar.
How to make Brussels sprout cole slaw:
- If you’re making the cheddar cheese cups (and I really think you should), follow this order for making the recipe. Gather all ingredients, and preheat the oven to 350. Have ready a pan lined with a silicone mat and mini muffin pan for after baking.
- First, shred the Brussels sprouts and apples either using a box grater or a very sharp knife. You can also buy Brussels sprouts already shredded! Then, grate the cheddar on large holes of a box grater. Make 1.5-inch piles of grated cheese on the silicone mat lined baking sheet. Leave 2 inches of space between each pile of cheese. The best way to do this is to gather the cheese in your hand and lightly press it into a ball before placing it on the baking sheet.
- Bake the cheese for 13 minutes. The cheese should melt completely. Remove the sheet from the oven, and let rest for about 30 seconds. Then, using a thin metal spatula, scoop up each melted cheese disk, and drape it over the mini muffin pan to cool. This makes the cheese firm up into a cup for serving. However, you can serve the Brussels sprout slaw on flat cheese crisps. Please remember to make these as croutons for your next salad, too!
- While the cheese cups cool, make the Brussels sprout slaw: combine the Greek yogurt, honey, Dijon mustard, salt, pepper, and oil. Pile the shredded Brussels sprouts, matchstick pieces of apple, and golden raisins in a bowl. Pour the dressing on top and toss to combine.
- Serve a small scoop of slaw in each cheese cup, or serve the slaw on its own.
How to Store Brussels Sprout Slaw:
Slaw, when made from hearty crucifers like Brussels sprouts, can last for up to 2 days in the fridge. The cheese cups, however, will get soft in just one day. If you have leftover Brussels sprout slaw, store it in an air-tight container in the fridge for up to 2 days. If you have leftover cheese cups, store them at room temperature in an air-tight container.
How to Make Ahead:
You can make the Brussels sprout slaw one day ahead of time. If you want to make it 2 full days ahead, you can keep the dressing separate from the Brussels sprouts and toss just before serving. I don’t recommend making the cheese cups ahead of time–make them just a few hours before serving and let them sit at room temperature until you’re ready to fill them.
Other Brussels sprout recipes:
- 1/3 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon walnut oil (or canola)
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound Brussels sprouts
- 1 medium apple (any kind you like)
- 3 tablespoons golden raisins
- 8-ounce block medium Cheddar Cheese
- First, gather the ingredients. Then, make the dressing: whisk together the Greek yogurt, mustard, oil, honey, salt and pepper. Taste and adjust seasoning as needed.
- Next, use a mandolin or food processor to shave the Brussels sprouts. You could also use the slicing disk for your food processor, or slice thinly with a knife. Slice the apple into thin slices, and then cut into matchsticks, removing the core and seeds as you go. Add the Brussels sprouts and apples to the bowl with the dressing, and toss to coat.
- Next, make the cheddar cheese cups: preheat the oven to 350°. Grate the cheese. Make 1 1/2-inch piles of it on a silicone lined baking sheet. It's best to slightly pack the cheese into a ball in your hands before placing it on the baking sheet. Bake for 13 minutes. The cheese should melt entirely.
- Remove the sheet from the oven, and let it cool for 30 seconds or so, just so you can slide a spatula underneath it easily. Move the cheese quickly to mini muffin cups to shape into little bowls. You don't have to do this--you could serve the slaw on flat cheese crisps, too.
- Scoop the slaw into the cheese cups, and serve.
Brussels Sprouts: You can buy sprouts already shredded, which is the easiest. Stores like Trader Joe's have bags of already shredded sprouts. To do it yourself, use a mandoline, grater or food processor shredding blade.
Apple: A Fuji apple or Pink Lady apple is my choice. Use a knife to cut the apple into thin matchstick pieces, or use a box grater to shred it.
Greek Yogurt: I prefer full-fat plain unsweetened Greek yogurt.
Oil: Walnut oil is amazing in this recipe, but plain canola or grapeseed oil will work here, too.
Golden Raisins: Golden raisins are nicely tart and go great with this slaw. You could use regular raisins or even dried cranberries in their place, however.
Cheddar Cheese: Sharp cheddar makes the best flavored cheese cups.
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Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 312mgCarbohydrates: 24gFiber: 5gSugar: 15gProtein: 7g