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Brussel Sprout Salad Slaw with Apricot & Beer Pesto

This healthy brussels sprout salad is made with a low cal beer pesto that'll make the perfect side dish. 
Course Salad
Cuisine American
Keyword salad, brussel sprouts, pesto, slaw, apricot
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 402kcal
Author Abbey Sharp



  • 20 oz Brussels sprouts
  • 1/2 fennel head finely shredded
  • 1 sweet apple shredded or sliced into julienne matchsticks
  • 1/2 cup apricots finely diced
  • Salt and pepper


  • 3/4 cup blanched whole almonds
  • 6 Tbsp parmesan cheese
  • 1 1/2 cup parsley leaves
  • 3 Tbsp almond oil
  • 3 tsp honey or to taste
  • 4 tsp lemon juice
  • 6 sprigs thyme leaves only
  • 3/4 cup La Fin du Monde by Unibroue
  • Salt and pepper
  • Toasted sliced almonds for garnish
  • Additional parmesan cheese shaved, for garnish



  • Trim the bottoms of the Brussels Sprouts and remove the outer leaves. Transfer the leaves to a bowl. Using a food processor, box grater or mandolin, finely shred the Brussels Sprouts and transfer them to the bowl along with the fennel, apple and apricots. Season the vegetables with salt and pepper and set aside.


  • Add the almonds and cheese to a food processor and pulse until finely chopped. Add in the parsley, oil, honey, lemon juice, thyme and beer and puree until fairly smooth. Season with salt and pepper to taste and set aside.


  • Mix together the pesto with the salad until well coated. Garnish with toasted almonds and shaved cheese, if desired.


Calories: 402kcal | Carbohydrates: 31g | Protein: 15g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 186mg | Potassium: 1057mg | Fiber: 11g | Sugar: 11g | Vitamin A: 3506IU | Vitamin C: 160mg | Calcium: 273mg | Iron: 5mg