Apple Brussels Sprout Coleslaw  


Shredded Brussels Sprouts and apples tossed in

Ken's® Apple Cider Vinaigrette.





  • 16 oz Brussels Sprouts, shredded

  • 16 oz Jicama, grated

  • 16 oz Granny Smith Apples, grated

  • 12 fl-oz Ken's Apple Cider Vinaigrette

  • Salt & Pepper to taste

  • 2 fl-oz 1000 Island Dressing





  1. Shred apples and jicama in coleslaw package in large mixing bowl.

  2. Add Brussels sprouts and toss with apple cider vinaigrette packet.

  3. Salt and pepper to taste.

  4. Allow coleslaw to chill for 30 minutes before serving.