Raw German Brussels Sprout and Apple Salad (Rosenkohlsalat) Recipe
A crunchy salad made from finely shredded raw Brussels sprouts, apple and nuts, popular in more modern German bistros. It’s light, fresh and completely different from the boiled Brussels sprouts many remember from childhood. The flavor is similar to American coleslaw, but with Brussels sprouts instead of white cabbage.
This raw version of Rosenkohlsalat comes from the new wave of German bistros that serve classic winter vegetables in light, Scandinavian‑inspired salads. It often appears as a side dish to roasted meat and fish instead of heavy cabbage slaws.
Using raw, finely shredded Brussels sprouts gives this salad a surprising crunch and freshness, far from the usual boiled version. The creamy yogurt dressing, sweet apple and toasted hazelnuts create a coleslaw‑style salad with a modern twist.
Why this version works
- Very thinly slicing the Brussels sprouts softens their flavor and gives a light salad‑like crunch instead of tough leaves.
- Yogurt with a little mayonnaise creates a dressing that is creamy yet still fresh and light, closer to coleslaw than a heavy mayo salad.
- Toasted hazelnuts boost the naturally nutty notes of Brussels sprouts and add pronounced texture.
- Drizzling the apples with lemon juice immediately after cutting prevents browning and keeps their fresh, bistro‑style look.
Chef's tips
Slice the Brussels sprouts as thinly as you can – this makes the texture delicate and pleasant to eat. If you have time, let the salad sit for 10–15 minutes before serving so the flavors meld, but not too long if you want maximum crunch. Lightly toasting the nuts really boosts their flavor.
How to serve
Serve in a large bowl as part of a buffet, or plate individually with extra nuts on top. It pairs especially well with grilled or roasted poultry and simple fish dishes, but also works as a fresh contrast to richer, creamy mains.
Watch out for
- If the Brussels sprouts are sliced too thickly, they will be tough and fibrous – it’s worth taking the time to shred them really thin.
- Don’t overdo the honey, or the dressing will be too sweet and drown out the delicate bitterness of the sprouts and the nut aroma.
- Don’t add the nuts while they’re still hot from the pan – they will thin the dressing and may cause it to split, making the salad lose its lightness.
Substitutions
- You can replace hazelnuts with walnuts, pecans or flaked almonds and still keep the nutty character.
- Both Greek and runnier natural yogurt work well; for a lactose‑free version, use a plant‑based yogurt.
- You can swap the honey for maple syrup or cane sugar if you prefer a more neutral aroma.
- Instead of mild mustard, use Dijon if you like a more pronounced, slightly spicy dressing.
Ingredients
- Brussels sprouts - 400 g
- apples - 2 pieces
- hazelnuts - 40 g
- plain yogurt - 150 g
- mayonnaise - 1 tablespoon
- lemon juice - 2 tablespoons
- honey - 1 teaspoon
- mustard - 0.5 teaspoons
- salt
- pepper
Preparation
- Remove the outer leaves from the Brussels sprouts and trim the stem ends. Rinse thoroughly under running water, then pat dry with paper towels – the leaves should be matte, not wet, otherwise the dressing will get watered down.
- Cut each Brussels sprout in half, then slice very thinly into strips with a knife or use a mandoline. The strips should be almost like fine shreds of lettuce; transfer to a large bowl, about twice the volume of the apples.
- Wash the apples, remove the cores and cut into thin matchsticks or small cubes. Immediately drizzle with 1 tablespoon of lemon juice and toss until all pieces are glossy with no dull, browning spots.
- Roughly chop the hazelnuts. If they are not roasted, toast them in a dry pan for 3–4 minutes until they smell intense and the edges turn golden, then let them cool completely – they must not be warm.
- In a separate small bowl mix the yogurt, mayonnaise, remaining lemon juice, honey, mustard, salt and pepper. Stir until the dressing is smooth, slightly thick and evenly creamy, with no yogurt lumps.
- Taste the dressing: it should be distinctly lemony, lightly sweet and gently mustardy. If needed, add a pinch of salt, pepper or a little more honey until the flavor is balanced, without overpowering sweetness.
- Pour about 2/3 of the dressing into the bowl with the Brussels sprouts and apples and add most of the nuts. Mix thoroughly but gently from the bottom up until all the shredded sprouts are thinly coated with dressing, with no dry clumps.
- Check the consistency – the salad should be moist but not swimming in dressing; if needed, add the rest. Taste and adjust with more salt or lemon juice if it lacks freshness.
- Transfer to a serving bowl and sprinkle with the remaining nuts. Serve immediately for maximum crunch or chill for 20–30 minutes until the Brussels sprouts soften slightly and the flavors meld.
Storage
Leftover salad can be stored in the fridge in an airtight container for up to a day. The Brussels sprouts will soften slightly but the flavors will meld nicely; stir before serving and refresh with a little extra lemon juice if needed.
This salad completely changed the way I think about Brussels sprouts. Raw and finely sliced, they become crisp and slightly sweet, and even people who usually avoid Brussels sprouts are often surprised by how much they like it.
