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.
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.
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.
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.
- Cut each Brussels sprout in half, then slice very thinly into strips with a knife or use a vegetable slicer. Transfer the shredded Brussels sprouts to a large bowl.
- Wash the apples, remove the cores and cut into thin matchsticks or small cubes. Immediately drizzle with 1 tablespoon of lemon juice so they don’t brown and add to the Brussels sprouts.
- Roughly chop the hazelnuts. If they are not roasted, toast them in a dry pan for 3–4 minutes until fragrant, then let cool.
- In a separate small bowl mix the yogurt, mayonnaise, remaining lemon juice, honey, mustard, a pinch of salt and pepper. Stir until the dressing is smooth.
- Pour the yogurt dressing over the Brussels sprouts and apples, add most of the nuts (reserve some for sprinkling). Mix thoroughly but gently so the dressing coats all the ingredients.
- Taste the salad and adjust with more salt, pepper or lemon juice if needed. Sprinkle with the remaining nuts and serve immediately or after a short chill in the fridge.
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.
