Shredded Brussels Sprouts and Apple Slaw

Enjoy this delicious fall salad. This recipe calls for loads of shredded cruciferous vegetables like brussels sprouts, kale and kohlrabi- not only because they’re pretty but also because they’re functional. They contain phytonutrients such as isothiocyanates and indole-3-carbinol which supports liver detoxification and helps to restore radiance. They also are excellent for balancing hormones like estrogen, which may ease PMS and reduce risk of hormone related cancers.

If you enjoy apples as much as I do, please check out my top apple recipes.

Written by Miriam Jacobson, Food Coach Nutrition Associate

Photo Credit: Miriam Jacobson


3 c Brussels sprouts, cleaned ad shredded (using a mandoline)

1 apple sliced into matchsticks

Kohlrabi, sliced into matchsticks

Curly kale, deveined and finely chopped

1/3 c raw hazelnuts

Optional: shrimp

Optional: parsley for garnish



Juice from ½ lemon

1-2 tbsp EVOO

Garlic clove, minced

1 tbsp Dijon mustard

Sea salt

Cracked pepper


Whisk together the salad dressing ingredients and set aside. Sauté shrimp in EVOO until pink and fully cooked. Meanwhile, combine Brussels sprouts, apple, kohlrabi, kale and hazelnuts and toss together with dressing. Top with shrimp and garnish with parsley.