Combine the sprouts and apple in a bowl and set aside. In a small bowl stir together the veganaise (or mayo) and the lemon, whisk well to combine. The amount of the veganaise is variable depending on how creamy you like your coleslaw, I used about 2 tablespoons. Coat the cut sprouts and apple with the veganaise and stir well to combine. Add sea salt to taste and set aside. Prior to serving, drizzle with vinegar and olive oil and retoss.