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4.22 from 51 votes

Brussel Sprout, Apple & Walnut Salad

Prep Time15 mins
Course: Grain Free, Gluten Free, Dairy Free, Paleo, Refined Sugar Free, SCD Legal
Servings: 4


  • 350 g brussel sprouts 3/4 pound
  • 3 cups shredded red cabbage
  • 1 large apple
  • 1/3 cup chopped walnuts
  • 1/4 cup extra virgin olive oil
  • 1 tbsp honey or maple syrup (sub for 1 tbsp orange juice for Whole30)
  • 1 tbsp mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt


  • To shred the brussel sprouts, start by cutting off the hard stem and remove any outer damaged leaves. To save time you can shred the brussel sprouts in a food processor using the thin slicing blade, or alternatively shred them using a knife. To do this cut them in half lengthwise and then shred as thinly as possible.
  • In a bowl whisk together the olive oil, honey, mustard, vinegar and salt.
  • Core the apple, cut into slices and then cut each slice into thin matchstick sized pieces.
  • Add the shredded brussel sprouts, cabbage, apple and chopped walnuts to a bowl. Toss with the dressing and serve.