Tangy Brussels Sprout Apple Slaw
This tangy Brussels sprout apple slaw is a great addition to your fall menu. Fresh shaved Brussels sprouts combined with dried cranberries, crumbled Parmesan cheese, and apples all tossed in a homemade shallot whole grain mustard vinaigrette.
Servings: 4 servings
Ingredients
For dressing:
- 2 cloves garlic grated
- 1 small shallot minced fine
- 1 lemon zested
- 1 lemon juiced
- 2 tablespoons whole grain mustard
- 1 teaspoon brown sugar
- 1/4 cup extra virgin olive oil
- Kosher salt to taste
- Black pepper to taste
For salad:
- 1 pound Brussels sprouts ends trimmed and thinly sliced
- 2 ounces crumbled Parmesan cheese
- 1 large crisp red apple cored and cut into thin matchsticks
- 1/3 cup dried cranberries
- 2 tablespoons minced chives
Instructions
For dressing:
- In a medium-large mixing bowl add grated garlic, minced shallot, lemon zest, lemon juice, and whole grain mustard. Whisk to combine.
- Drizzle in the olive oil while whisking the mixture to incorporate the mixture to create a thick dressing.
- Taste the dressing and season with kosher salt and black pepper if needed.
For salad:
- Using the bowl you made your dressing in, add the thinly sliced Brussels sprouts, Parmesan cheese, red apple, dried cranberries and chives. Toss to combine.
- Taste the salad and season with more kosher salt and black pepper if needed.
- Let the salad sit in the refrigerator for at least 2 hours to help slightly soften the Brussels sprouts and let the flavors of the salad meld together.
- Can be made a day before if desired.
Notes
After you trim off the bottom of your Brussels sprouts you're just slicing them thing so they appear to be shaved. You can shave these in a food processor but I find they come out a bit thinner than I prefer.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 36g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 12mg | Sodium: 483mg | Fiber: 6g | Sugar: 19g