Apple & Caramelized Brussels Sprout Slaw

By Stonyfield

Here, sweet fall apples and smoky bacon mellow out the slightly bitter sprouts. You can make this into a hearty main dish by stirring in sliced turkey kielbasa and caraway seeds and serving it alongside some crusty bread.

Ready In: 45 mins

Level: Easy

Prep: 15 mins

Cook: 30 mins

Yields: 8 Servings


  • 1/2 c Stonyfield Organic Nonfat Plain Greek Yogurt
  • 1/4 c apple cider vinegar
  • 2 T extra virgin olive oil
  • 1/2 t Dijon mustard
  • 1/2 t salt
  • 1/2 t black pepper
  • 6 slices bacon (cut crosswise into 1/4-inch slices)
  • 4 c green cabbage (thinly sliced)
  • 1 lb Brussels sprouts (trimmed and thinly sliced from top to bottom)
  • 2 Gala apples (cored and cut into 1/4-inch pieces)
  • 3/4 c chopped walnuts (toasted)
  • directions

    Step 1

    Stir together yogurt, vinegar, olive oil, mustard, salt and pepper; set aside.

    Step 2

    Heat a large, deep nonstick skillet over medium-high heat. Cook bacon 10 minutes or until crispy. Remove bacon from skillet using a slotted spoon to a paper-towel-lined plate. Add green cabbage and Brussels sprouts to pan and toss until coated with bacon drippings. Cover and cook, stirring occasionally, for 10 minutes.

    Step 3

    Remove lid, reduce heat to medium and cook, stirring often, for an additional 4 minutes. Stir in apple and cook 4 minutes.

    Step 4

    Remove contents of the skillet to a serving bowl and let cool for 10 minutes. Stir in prepared dressing, reserved bacon and walnuts. Serve immediately.

    sign up for our mooosletter