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Brussels Sprout and Apple Slaw with Toasted Pecans
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The apples bring a crisp sweetness to the slaw and the miso and Parmesan pack a big umami punch.

Technique tip: If you don't have a mandoline, you can buy pre-sliced Brussels sprouts. You can also use a vegetable peeler to make the Parmesan shavings.

Swap options: You can use rice wine vinegar or champagne vinegar instead of cider vinegar. If you want to make it gluten-free, omit the miso. This also works well with Granny Smith apples.


    • 1 pound Brussels sprouts, trimmed
    • 6 tablespoons extra virgin olive oil
    • 1 tablespoon lemon zest
    • 1 tablespoon lemon juice
    • 1 tablespoon white miso paste
    • 1/4 cup cider vinegar
    • 1 tablespoon honey
    • 1/2 teaspoon crushed red pepper flakes
    • 2 large honeycrisp apples, diced with skin on
    • 1/2 cup pecans, toasted and chopped
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 ounces shaved Parmesan cheese


1. Thinly slice the trimmed Brussels sprouts using a mandolin or food processor fitted with the slicer attachment. Transfer sliced Brussels sprouts to a large bowl.

2. In a blender, add extra virgin olive oil, lemon zest, cider vinegar, miso, honey and crushed red pepper. Blend until well mixed and frothy.

3. To the sliced Brussels sprouts, add the apple, Parmesan cheese and pecans. Season with salt and pepper. Add dressing and toss to coat. Let stand for 5 minutes to allow the Brussels sprouts to wilt slightly and for the flavors to marry.

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