Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

gluten freepaleoveganvegetarian
Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

I could eat a brussels sprouts salad for breakfast, lunch and dinner.

Let me tell you why and how.

Why: I’m obsessed with brussels sprouts – they’re delicious anyway you prepare them: sauteed in a skillet, soy glazed, roasted, cooked in a soup, baked into a frittata.

How: for breakfast, you can shred brussels sprouts and top with a fried egg. For lunch, you can enjoy it as a salad just like today’s recipe, and for dinner, it can be an appetizer or entree, topped with your favorite protein (ie baked chicken.)

Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

If you’re still looking for recipe ideas for your holiday table, make this salad – it’s refreshing, just sweet enough, colorful, healthy, and comes together very quickly.

The longer the brussels sit in the dressing, the more they soften, making leftovers even better!

Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

Today’s the last new recipe of 2016 – and what a year it has been! Next week, I’ll be sharing our top 10 most popular spiralized recipes of the year – can you guess which ones made the list?

Watch our video to learn how to spiralize an apple using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

Prep Time20 mins
Total Time20 mins


  • For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • salt and pepper to taste
  • 1 teaspoon freshly squeezed lemon
  • For the salad:
  • 4 cups shredded brussels sprouts
  • 1 apple I used Gala, but use any apple you’d like, Blade C
  • ¼ cup pomegranate arils
  • ¼ cup sliced almonds


  • In the bottom of a large mixing bowl, add in the ingredients for the dressing. Whisk together to combine. Add in all of the ingredients for the salad and toss to combine with the dressing. Serve.


1 serving: Calories: 195, Fat: 14g, Sodium: 29mg, Carbs: 18g, Fiber: 6g, Sugar: 8g, Protein: 4g


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Lee says:
So beautiful :) Love this*
TeLee says:
Beautiful. I can't get my blade to turn, it seems to be stuck and I dont want to break it...please help.
Maureen says:
Same thing happened to me. Here's the solution: Sometimes, it’s essential to keep the gears “greased.” To do this, place a drop of cooking oil (for example, olive oil) on the back of the blade, on the bottom where it twists. Then, twist the knob and keep twisting until it works. I've attached a video you may find helpful!
Cathy says:
Looks delicious!!! Seems as though the spiralizer has been updated? Mine leaves a long thin round piece when finished.
Ali Maffucci says:
It should! Email [email protected] if you have any questions!
Anonymous says:
Glad to know I am not the only one obsessed with Brussels! I feel like I'm going through withdrawal if I go a few days without them.
Francine says:
Can't wait to try this! Can I toss this with the dressing and eat over a couple of days? or do you think it will get too mushy? or is it best to only squeeze lemon over everything to keep the apples from browning and only toss the portion you are eating immediately with dressing. I'm eating for one so I tend to make meals and eat portions over several days.
Colleen says:
Currently eating this for lunch- it's so good! (I didn't have pomegranate on hand, so I added dried cranberries instead ?)
mary m young says:
If you ever have the opportunity to have a garden try growing Brussel sprouts. What fun. They grow off a long bending stalk with big leaves. Love the cold weather and can harvest after the snow falls. In New Hampshire here they don't get as big as they probably would get in a warmer climate but are such a treat.. I don't see how you can possibly spiralize them?!
Kathy says:
How do you shred the Brussels sprouts?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.