Lemon-Parmesan Brussels Sprout Slaw: A Fresh, Crunchy Side Dish

There’s something so unexpectedly comforting about a good slaw. And not just any slaw—the kind that’s fresh, bright, and a little bit nutty, yet satisfying enough to hold its own on a dinner plate. That’s exactly what you get with this Lemon-Parmesan Brussels Sprout Slaw.

Unlike your typical creamy coleslaw, this version ditches the mayo and goes all in on crisp texture and vibrant flavor. The thinly sliced Brussels sprouts act as the perfect base, delivering an earthy crunch. From there, we bring in lemon zest and juice to wake everything up with a citrusy brightness that instantly lifts the dish. Add in the salty depth of shredded Parmesan, the toasty crunch of chopped pecans, and a pop of sweetness from diced apples and honey, and you’ve got a combination that’s nothing short of addictive.

I first made this slaw on a whim, when I needed something quick and fresh to go alongside a roast chicken dinner. I had a bag of Brussels sprouts in the fridge, a lemon on the counter, and a handful of pantry staples begging to be used. As it turns out, it was one of those magical cooking moments where everything just worked. The crispness of the apples balanced the richness of the Parmesan. The lemon zest and juice added that bright contrast I didn’t even know I was craving. And the pecans? That toasted nuttiness took it over the top.

Since then, this slaw has become a regular in my kitchen. It’s the kind of dish that’s perfect for weeknight dinners but fancy enough to bring to a holiday table. It’s naturally gluten-free, vegetarian, and packed with fresh ingredients you likely already have on hand. Plus, it comes together in less than 20 minutes, which makes it an ideal go-to for when you want something fast but impressive.

Whether you’re serving it as a light lunch, a side for grilled chicken or fish, or even bringing it to your next potluck, this Lemon-Parmesan Brussels Sprout Slaw delivers big on flavor, crunch, and simplicity. And once you taste it, I promise you’ll be hooked.

Why You’ll Love This Lemon-Parmesan Brussels Slaw Recipe

There are so many reasons to fall in love with this Brussels sprout slaw. First and foremost, it’s incredibly easy to make. You don’t need any fancy kitchen equipment—just a sharp knife or mandoline, a bowl, and a spoon. Everything comes together in a single bowl, and from prep to plate, you’re looking at less than 20 minutes of your time.

Secondly, the flavors are downright addictive. The Brussels sprouts bring an earthy, slightly nutty base. When you slice them thinly, they almost resemble shredded cabbage but with more complexity. Pair that with the brightness of lemon zest and juice, and you’ve got a fresh foundation that sings. The honey adds just enough sweetness to balance things out, while the apple adds that juicy, crisp texture. Parmesan brings in a savory, salty layer that ties everything together, and the toasted pecans offer a deeply satisfying crunch.

Another reason this recipe stands out is its versatility. It works equally well as a side dish, a light lunch, or a refreshing addition to a holiday spread. You can easily customize it depending on what you have on hand. Swap the pecans for walnuts or almonds, use a different type of apple for a new twist, or toss in dried cranberries or raisins for extra sweetness. You can even add grilled chicken or chickpeas to make it a full meal.

It’s also a hit with both kids and adults. The combination of sweet, salty, and tangy is universally appealing, and because there’s no strong vinegar or pungent ingredients, it’s more approachable for picky eaters.

Lastly, this slaw keeps well in the fridge, making it a great make-ahead option. In fact, letting it sit for a little while only enhances the flavor, as the lemon and olive oil continue to soften the Brussels sprouts and meld everything together. So if you’re the type of person who likes to meal prep or have healthy options ready to go, this one’s for you.

In short, it’s simple, flavorful, and endlessly flexible. What more could you ask for in a side dish?

Health Benefits of this Lemon-Parmesan Brussels Slaw

Not only is this Brussels sprout slaw delicious and easy to prepare, but it’s also packed with nutrients that make it a health-conscious choice. Let’s start with the star ingredient—Brussels sprouts. These little green gems are a nutritional powerhouse. They’re high in fiber, which supports digestive health, and rich in antioxidants like vitamin C and vitamin K. Just one cup of shredded Brussels sprouts provides more than your daily recommended intake of vitamin K, which plays an important role in bone health and blood clotting.

Lemon juice and zest don’t just brighten the flavor—they also add a dose of immune-boosting vitamin C and support your body’s natural detoxification processes. The acidity helps balance the body’s pH levels and may even aid in digestion.

The apples provide natural sweetness without the need for added sugar and are also rich in fiber and polyphenols, which have been linked to lower blood pressure and cholesterol levels. Using a Granny Smith or Honeycrisp apple adds crunch and a touch of tartness, creating a perfect contrast to the savory elements of the slaw.

Olive oil, another key ingredient, is loaded with heart-healthy monounsaturated fats. It also contains anti-inflammatory compounds that may reduce the risk of chronic diseases such as heart disease or diabetes. When used in moderation as in this recipe, olive oil not only enhances flavor but also supports overall well-being.

Parmesan cheese brings in calcium and protein, making the dish a bit more satiating. Although cheese is often high in sodium, the amount used here is moderate, and it adds so much flavor that you don’t need much.

Pecans, meanwhile, are full of healthy fats, magnesium, and plant-based protein. Toasting them enhances their natural nuttiness and adds satisfying texture to every bite.

Lastly, honey contributes a touch of natural sweetness and is a great alternative to refined sugar. While still a form of sugar, honey is less processed and contains trace antioxidants and antibacterial properties.

Altogether, this slaw is a great choice for those who want to eat well without sacrificing flavor. It’s vegetarian, gluten-free, and filled with nutrient-dense ingredients that make it a smart addition to your weekly meal rotation.

Preparation Time, Servings, and Nutritional Information

When it comes to quick and wholesome side dishes, this Lemon-Parmesan Brussels Sprout Slaw is hard to beat. It requires minimal prep time, no cooking, and delivers maximum flavor with minimal effort. Here’s what you need to know before diving in.

Preparation Time
Total time: 15–20 minutes
No cooking required

Servings
Serves: 8
Serving Size: About ¾ cup per serving

Nutritional Information (per serving, approximate)
Calories: 220
Protein: 4g
Carbohydrates: 13g
Fiber: 4g
Total Fat: 18g
Saturated Fat: 3g
Cholesterol: 5mg
Sodium: 300mg
Sugar: 6g

These nutritional values may vary slightly depending on the specific brands and ingredients used, but overall, this slaw is a light yet satisfying dish that works with many different dietary needs. It’s packed with fiber, healthy fats, and plant-based nutrients that make it a nourishing option for lunch, dinner, or even a snack in between meals.

Ingredients List of this Lemon-Parmesan Brussels Slaw

This slaw uses simple, fresh ingredients that are easy to find at any grocery store. Each component brings something unique to the table, creating a well-balanced dish full of flavor and texture.

Brussels Sprouts (1 lb, trimmed and thinly sliced)
These are the heart of the recipe. When shredded, Brussels sprouts form a tender, crunchy base that holds up well to dressing and toppings.

Extra-Virgin Olive Oil (6 tablespoons)
Used for the dressing, olive oil adds richness and helps bind the flavors. It’s also loaded with heart-healthy fats.

Lemon Zest (1 tablespoon)
Bright and aromatic, lemon zest adds a citrusy kick without any bitterness. Make sure to zest only the yellow part of the peel for the best flavor.

Fresh Lemon Juice (¼ cup)
This adds tanginess and acidity to balance out the other ingredients. Fresh juice is a must—bottled lemon juice just doesn’t offer the same vibrant flavor.

Crushed Red Pepper Flakes (½ teaspoon)
A small amount of spice adds a little heat without overwhelming the dish. You can adjust this based on your personal preference.

Granny Smith or Honeycrisp Apple (1, diced)
Apples provide natural sweetness and a refreshing crunch. Granny Smith offers more tartness, while Honeycrisp adds juicier, sweeter notes.

Parmesan Cheese (2 oz, shredded)
Adds a savory, umami depth that ties all the flavors together. Use a high-quality block of Parmesan and shred it yourself for the best results.

Pecans (⅓ cup, toasted and chopped)
Toasting brings out the nutty flavor and provides irresistible crunch. Feel free to substitute with walnuts or almonds if preferred.

Honey (1 tablespoon)
A touch of honey helps balance the acidity of the lemon and enhances the natural sweetness of the apple.

Kosher Salt (1 teaspoon)
This helps bring all the flavors to life. You can adjust to taste based on the saltiness of your cheese.

Black Pepper (½ teaspoon)
Freshly ground black pepper adds depth and just a hint of spice.

In the next section, we’ll walk through each step of how to make this incredible slaw from scratch, with plenty of tips and tricks along the way.

Step-By-Step Cooking Instructions

This Lemon-Parmesan Brussels Sprout Slaw is not only bursting with flavor, but it also comes together quickly and easily. Below is a detailed step-by-step guide that walks you through the entire process—from prepping the Brussels sprouts to serving the final dish. Whether you’re new to the kitchen or a seasoned home cook, this recipe is straightforward and stress-free.

Step 1: Trim and Slice the Brussels Sprouts

Start by rinsing the Brussels sprouts thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels. Next, trim off the tough stem ends and remove any outer leaves that are wilted or damaged.

Once trimmed, slice the Brussels sprouts as thinly as possible. There are a few different ways to do this. If you have a mandoline slicer, that’s your quickest and most consistent option. Be sure to use the hand guard to protect your fingers. If you don’t have a mandoline, a sharp chef’s knife will work just fine—just take your time and try to get the slices as uniform as possible. A food processor fitted with a slicing attachment also does an excellent job and can speed up the prep significantly if you’re making a large batch.

Place all the shredded Brussels sprouts into a large mixing bowl. The bowl should be big enough to comfortably toss all the ingredients together without spilling.

Step 2: Prepare the Dressing

In a small bowl or directly in the large bowl with the shredded sprouts, add the olive oil, lemon zest, lemon juice, and crushed red pepper flakes. The lemon zest adds a concentrated citrus aroma, while the juice brings brightness and acidity to balance the earthy greens.

Use a large spoon or tongs to toss the Brussels sprouts with the dressing, making sure every piece is evenly coated. At this stage, the sprouts will start to soften slightly from the acid in the lemon juice, which makes them even more pleasant to eat raw.

Let this mixture sit for about 5 minutes while you prep the rest of the ingredients. This little bit of resting time helps tenderize the sprouts and allows the flavors to begin melding.

Step 3: Dice the Apple

Choose a crisp, sweet-tart apple like a Granny Smith or Honeycrisp for the perfect balance. Wash and core the apple, then dice it into small cubes. You want the pieces to be bite-sized, so they mix well with the other ingredients without overpowering each bite.

Immediately after dicing, add the apple to the Brussels sprout mixture. If you’re concerned about browning, you can toss the apple pieces in a small squeeze of lemon juice before adding them to the bowl. However, since they’ll be combined with the acidic slaw dressing shortly, they’re unlikely to discolor quickly.

Step 4: Add the Cheese, Pecans, Honey, Salt, and Pepper

Now it’s time to bring in the flavor boosters. Add the shredded Parmesan cheese directly into the bowl. For the best texture and taste, use a block of Parmesan and shred it fresh. Pre-shredded cheese tends to be coated with anti-caking agents, which can make it harder to incorporate into the salad evenly.

Next, sprinkle in the toasted, chopped pecans. If you haven’t toasted them yet, simply place them in a dry skillet over medium heat for 3–5 minutes, stirring occasionally, until fragrant and lightly browned. Toasting really enhances their flavor, so don’t skip this step if you have raw nuts.

Drizzle in the honey, then season with the kosher salt and freshly ground black pepper. The salt enhances all the individual flavors, while the pepper adds a touch of mild heat.

Step 5: Toss and Taste

Using tongs or two large spoons, gently toss everything together until the Brussels sprouts, apples, Parmesan, and pecans are evenly combined and coated with the dressing. Be thorough here—you want every bite to have a little bit of everything.

Once combined, take a moment to taste the slaw. Adjust the seasoning as needed. Maybe it needs a pinch more salt, or maybe you’d like a little more honey if your lemon was particularly tart. Feel free to make it your own.

Step 6: Let It Rest

Allow the slaw to rest for at least 5 minutes before serving. This brief pause gives the flavors time to meld and allows the lemon juice to further tenderize the Brussels sprouts, making the whole dish more cohesive and flavorful. If you’re not in a rush, letting it sit for 15–20 minutes is even better.

Optional Additions and Variations

If you want to get creative with this recipe, consider these optional mix-ins:

• Add a handful of dried cranberries or golden raisins for extra sweetness.
• Toss in a small handful of chopped fresh herbs like parsley or chives for a garden-fresh twist.
• Crumble in some cooked turkey bacon or grilled chicken to make it more substantial.
• Add thinly sliced red onions or shallots for a sharper bite.
• Use toasted almonds, sunflower seeds, or walnuts instead of pecans if that’s what you have on hand.

Now that your slaw is ready, it’s time to talk about how to serve it.

How to Serve this Lemon-Parmesan Brussels Slaw

One of the most beautiful things about this Lemon-Parmesan Brussels Sprout Slaw is its versatility. You can serve it in so many different ways, depending on the occasion or the rest of your meal. Its bold flavor and crisp texture allow it to stand confidently on its own, but it also pairs seamlessly with a wide variety of dishes.

Serve it as a side dish with roasted chicken, grilled fish, or turkey burgers. The acidity and freshness of the slaw balance out rich proteins beautifully, acting almost like a palate cleanser with each bite.

For a lunch option, pile it onto a whole-grain wrap with some grilled chicken or hummus for a delicious, satisfying meal that doesn’t leave you feeling heavy. You can even top a bowl of mixed greens with a scoop of this slaw for a vibrant, refreshing salad upgrade.

It also makes a great potluck or picnic dish because it holds up well, even after sitting out for a little while. Unlike mayo-based slaws, this version doesn’t get soggy as quickly, and the flavors actually deepen as it rests.

Another creative way to serve it is as a topping for grain bowls. Think of a base of brown rice or quinoa, with roasted sweet potatoes, chickpeas, and a big scoop of this slaw on top. Add a drizzle of tahini or a dollop of Greek yogurt, and you’ve got a full-on plant-powered meal.

You can even serve it as a starter or appetizer in small cups at a dinner party or holiday gathering. It’s colorful, crunchy, and sure to get your guests talking.

Pairing Suggestions for this Lemon-Parmesan Brussels Slaw

Pairing this slaw with the right dishes can take your meal to the next level. Because it’s bright, tangy, and slightly sweet, it complements a variety of proteins and grains, offering a refreshing contrast to rich or savory main courses.

Main Course Pairings

• Grilled Chicken: A simple lemon or herb-marinated grilled chicken breast pairs beautifully with this slaw, echoing the citrus notes while benefiting from the slaw’s crunch.
• Baked Salmon: The richness of salmon is balanced perfectly by the acidic lemon and crispy texture of the slaw.
• Grilled Turkey Kebabs: The slaw adds a light, fresh touch to skewers of spiced ground turkey or cubed turkey breast.
• Stuffed Bell Peppers: Serve alongside vegetarian or meat-filled peppers for a complete and satisfying dinner.
• Falafel or Chickpea Patties: If you’re going for a vegetarian or halal-friendly plant-based meal, this slaw brings a pop of flavor that enhances spiced legumes.

Grain Pairings

• Quinoa: Make a bowl with quinoa, grilled chicken or tofu, and a big scoop of this slaw for a wholesome meal.
• Brown Rice or Wild Rice: Earthy rice grains offer a hearty base that lets the slaw shine on top.
• Whole Wheat Couscous: Tossed with chickpeas and this slaw, couscous becomes an easy Mediterranean-inspired meal.

Beverage Pairings

Since we’re keeping this recipe halal-friendly, steer clear of alcohol-based beverages and instead focus on bright, fresh drinks that complement the flavors of the dish.

• Sparkling Water with Lemon or Cucumber: Refreshing and light.
• Mint Lime Cooler: A cool, zesty mocktail that plays beautifully with the citrus notes in the slaw.
• Iced Green Tea: Offers subtle bitterness and earthy balance to the vibrant flavors.
• Pomegranate Juice: Its tart sweetness complements the apple and honey in the slaw.

Next, let’s explore how you can store, freeze, and reheat your slaw so you can enjoy every last bite without waste.

Storage, Freezing & Reheating Instructions

When it comes to leftovers, this Lemon-Parmesan Brussels Sprout Slaw holds up beautifully. In fact, some might say it gets even better after a few hours in the fridge. The flavors continue to mingle and deepen, and the Brussels sprouts soften slightly while still retaining their crisp bite. Whether you’re planning to make it ahead or just want to enjoy leftovers for lunch the next day, proper storage is key to keeping your slaw fresh and flavorful.

How to Store in the Refrigerator

Once prepared, transfer any leftover slaw into an airtight container. It’s best to use a glass or BPA-free plastic container with a tight-fitting lid to help lock in freshness and prevent the slaw from picking up any odors from other foods in the fridge.

Refrigerated properly, this slaw will stay fresh for up to 3 days. After that, the texture may begin to soften too much and the apples could lose their crispness, although it will still be safe to eat for a little longer.

Before serving leftovers, give the slaw a quick toss to redistribute the dressing and reinvigorate the flavors. If it seems a bit dry, you can add a splash of lemon juice or a drizzle of olive oil to freshen it up.

Can You Freeze Brussels Sprout Slaw?

While technically you can freeze this slaw, it’s not recommended. Freezing raw Brussels sprouts and apples changes their texture significantly. When thawed, they tend to become mushy and watery, losing the signature crunch that makes this dish so delightful.

If you absolutely need to freeze it—say, if you made a double batch and don’t want to waste food—do so before adding the apple, Parmesan, and pecans. Freeze just the dressed Brussels sprouts, then thaw in the refrigerator overnight and stir in the remaining ingredients fresh before serving. However, the flavor and texture won’t be quite the same, so this should be considered a last resort.

Reheating Instructions

Because this slaw is meant to be eaten cold or at room temperature, there’s no reheating required. In fact, heating it would likely wilt the Brussels sprouts and compromise the crisp texture of the apples and nuts. Simply allow it to come to room temperature for 10–15 minutes before serving if it has been stored in the refrigerator.

If you’re using this slaw as part of a grain bowl or wrap, you can reheat the other elements like the grains or protein separately, and then add the cold slaw right before serving for the best texture and flavor balance.

Common Mistakes to Avoid

Even though this recipe is fairly straightforward, there are a few pitfalls that can affect the final result. To help you achieve the perfect slaw every time, here are some common mistakes to watch out for—and how to avoid them.

Using Whole Brussels Sprouts Without Slicing Them Thinly

One of the biggest mistakes people make is not slicing the Brussels sprouts thinly enough. Thick slices won’t absorb the dressing as well and can feel tough or chewy. To get that tender-crisp texture, aim for slices no thicker than 1/8 inch. A mandoline slicer or food processor with a slicing disc makes this quick and consistent.

Skipping the Resting Time

Letting the slaw sit for at least 5 minutes after tossing it with the dressing might seem like a small step, but it makes a big difference. The lemon juice needs a few minutes to tenderize the Brussels sprouts and marry the flavors together. If you skip this step, the slaw can taste harsh or disconnected.

Using Bottled Lemon Juice

Fresh lemon juice is absolutely essential here. Bottled lemon juice can taste flat, overly acidic, or even slightly bitter. Since lemon is such a central flavor in this dish, taking the time to juice a fresh lemon will result in a much brighter, more vibrant final product.

Overdressing the Slaw

It can be tempting to add more olive oil or lemon juice, especially if you love bold flavors. However, overdressing can weigh down the slaw and make it soggy over time. Stick to the measurements provided, and always taste and adjust after tossing everything together.

Adding the Pecans Too Early

While you can add the pecans in with everything else, if you’re prepping this slaw ahead of time and don’t plan to serve it for a few hours, consider waiting to add the nuts until just before serving. This keeps them extra crunchy and prevents them from getting soft from the moisture in the salad.

Avoiding these simple mistakes will ensure that your slaw turns out flavorful, fresh, and full of texture—every single time.

Pro Tips

To take your slaw from great to absolutely unforgettable, here are some expert-level tips that make a difference in both flavor and presentation.

Tip 1: Use a Mandoline or Food Processor for Even Slicing

Consistency is key when slicing your Brussels sprouts. A mandoline not only saves time but also ensures uniform slices, which results in even texture and better overall flavor. If using a food processor, choose the slicing blade for best results. Uneven pieces can lead to uneven dressing absorption, making the slaw less cohesive.

Tip 2: Toast the Pecans for Maximum Flavor

Raw nuts are fine, but toasting them elevates the flavor dramatically. Heat a dry skillet over medium heat and toast the pecans for 3–5 minutes, stirring frequently. You’ll know they’re ready when they smell rich and nutty. Let them cool before chopping and adding to the salad. This small step makes a huge difference.

Tip 3: Zest Your Lemon Before Juicing It

It may sound obvious, but it’s easy to forget to zest your lemon before slicing it open. Zesting after juicing is a mess and yields less zest. Always zest first, then juice. And don’t go too deep—just scrape the outer yellow skin, avoiding the bitter white pith underneath.

Tip 4: Let the Flavors Marinate

If you have the time, prepare the slaw 30 minutes to an hour ahead of when you plan to serve it. This gives the Brussels sprouts more time to soften slightly and absorb all the flavors. It also allows the lemon juice, honey, and olive oil to meld into a cohesive, bright dressing.

Tip 5: Use High-Quality Olive Oil and Parmesan

Since this recipe uses minimal ingredients, quality matters. Choose a good extra-virgin olive oil with a fruity or peppery flavor. The same goes for Parmesan—opt for a block of real Parmigiano-Reggiano if you can find it, and grate it fresh. These two ingredients do a lot of heavy lifting in this dish, so better quality equals better taste.

Frequently Asked Questions (FAQs)

Can I make this slaw ahead of time?

Yes, and in fact, it tastes even better if made a little ahead. You can prepare it up to 8 hours in advance and store it in the refrigerator. If you’re prepping it further ahead (like the night before), consider adding the nuts and cheese just before serving to maintain their texture.

What’s the best apple to use?

Granny Smith and Honeycrisp are the top choices for this slaw. Granny Smith offers a tart, crisp bite that contrasts beautifully with the lemon and Parmesan, while Honeycrisp is sweeter and juicier. You could also try Pink Lady or Fuji apples, but avoid soft varieties like Red Delicious, which can become mushy.

Is this recipe vegan?

As written, this recipe is vegetarian but not vegan due to the use of Parmesan cheese and honey. To make it vegan, you can substitute nutritional yeast for Parmesan and use maple syrup or agave nectar in place of honey. The flavors will be slightly different, but still delicious.

Can I add protein to make it a main dish?

Absolutely. This slaw pairs well with a variety of proteins. You can top it with grilled chicken, turkey, tofu, or chickpeas to make it a more filling and balanced meal. Just be sure to season your protein simply so it doesn’t compete with the bold flavors of the slaw.

How do I prevent the apples from browning?

Toss the diced apples in a bit of lemon juice immediately after cutting them. Since the slaw dressing already contains lemon juice, they’ll stay crisp and fresh-looking once mixed in. If you’re prepping the apple far in advance, consider storing it in an airtight container with a splash of lemon juice until you’re ready to add it.

What can I substitute for pecans?

If you don’t have pecans, try using walnuts, almonds, sunflower seeds, or even pumpkin seeds. Each option adds a slightly different flavor and texture, so feel free to experiment with what you have on hand.

Is it safe to eat raw Brussels sprouts?

Yes, absolutely. In fact, raw Brussels sprouts are often easier to digest for many people when they’re thinly sliced and paired with acidic dressings like lemon juice. The acid helps to break down some of the toughness, creating a tender yet crunchy bite.

Can I use bottled lemon juice?

Technically, yes—but it’s not recommended. Fresh lemon juice adds a much brighter, more natural flavor. Bottled juice often has preservatives and a flat taste, which can dull the overall freshness of the slaw.

How long will the slaw last in the fridge?

The slaw is best eaten within 2–3 days. After that, the Brussels sprouts and apples may start to soften too much. For best results, store in an airtight container and keep it chilled.

Can I use bagged pre-shredded Brussels sprouts?

Yes, using pre-shredded Brussels sprouts is a great time-saving option. Just be sure to check the date for freshness, and give them a quick once-over to ensure they’re evenly shredded. Some bagged varieties can have thicker pieces, so you may want to run your knife through them briefly for a better texture.

Conclusion & Call to Action

There’s something so wonderfully satisfying about a recipe that delivers on flavor, texture, and simplicity—and this Lemon-Parmesan Brussels Sprout Slaw does all of that and more. Whether you’re whipping it up on a busy weeknight or looking for the perfect side dish for a weekend gathering, this slaw is always a crowd-pleaser.

It’s fresh, vibrant, and packed with ingredients that not only taste great but also nourish your body. The combination of earthy Brussels sprouts, zesty lemon, crunchy apples, salty Parmesan, and toasty pecans creates a dish that’s anything but boring. Plus, with just a few ingredients and minimal prep time, it’s the kind of recipe you can turn to again and again.

What’s more, it’s totally adaptable. Make it vegan, add protein, swap out the nuts—there’s no wrong way to enjoy it. And since it holds up so well in the fridge, it’s also perfect for meal prepping and busy weekdays.

Now it’s your turn. Head into the kitchen and give this Lemon-Parmesan Brussels Sprout Slaw a try. I’d love to hear how it turns out for you. Did you add your own twist? Serve it with something amazing? Let me know in the comments or tag me on social media so I can see your creation. Your feedback, photos, and variations help keep this recipe community thriving.

Here’s to fresh, feel-good food made with love and a little bit of lemon. Happy cooking!

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