Crunchy Brussels Sprouts and Apple Slaw
Published Nov. 8, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon whole-grain mustard
- 2tablespoons maple syrup
- 2tablespoons extra-virgin olive oil
- 2tablespoons lemon juice
- 1garlic clove, finely grated
- Salt and pepper
- 1pound brussels sprouts, trimmed
- 1apple, cored
- 1large shallot or ½ red onion
- 3ounces pecorino, thinly shaved or grated
- ½cup toasted slivered or sliced or almonds
- Big handful mint leaves, roughly chopped
Nutritional analysis per serving (4 servings)
365 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 15 grams protein; 609 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dressing, place the mustard, maple syrup, olive oil, lemon juice and garlic into a large bowl and whisk to combine. Season with salt and pepper.
- Step 2
Using a mandoline, a sharp knife or the slicing disk in a food processor, thinly slice the brussels sprouts, apple and shallot and place into the bowl with the dressing. Toss well to combine. (The brussels sprouts, apple, shallot and dressing can be tossed up to 24 hours ahead and stored in the fridge in an airtight container.)
- Step 3
When ready to eat, add the pecorino, almonds and mint, and toss until all elements are well coated.
Private Notes
Comments
To take the sting out of onions or shallots, after slicing, dicing, mincing, etc., try a) soaking them in ice water for 10 min before adding to the salad, or b) mix them with the lemon juice, vinegar, (or any acid) etc. called for in the recipe for at least 10 min before adding other dressing ingredients so that they can pickle. I usually do this step at the beginning of my prep work and by the time I have prepared the other ingredients for my salad, the onions or shallots are nicely mellowed.
I made this through step 2 this morning for dinner tonight. I used apple cider vinegar instead of lemon juice. I must have eaten a whole portion right after tossing because it was so delicious. I can also see this being good with crispy small diced pancetta. A keeper for sure!!
Delicious, used honeycrisp apple. Completed through step 2 and stored in the fridge for a few hours. I feel it takes the edge off the onions.
I used ~⅔ Brussels sprouts and ~⅓ kohlrabi. Quite liked the effect. It was well-received as a Thanksgiving side.
One of the best dishes I’ve ever made. Thanksgiving day, and I did not have the cheese nor the mint, and also did not add the almonds—-you know how T day prep can be A LOT. Food processor, since tossed for a better one, failed at slicing the Brussels sprouts. Chagrin! But i chopped them as finely as I could along with the red onion and apple and garlic. Dijon mustard (what I had) and the rest were used. It’s really tasty. In fact, the brussels sprouts smiled from ear to ear, telling me that maple syrup is what had been missing from their lives all these years, and thanked me for bringing them together. Even though I used a bit less maple syrup than called for, being sugar averse. And everyone enjoyed this dish. Went well with the butternut squash and all the rest of the various veggies and the turkey. But next Thanksgiving I am ditching the turkey and making pork tenderloins instead—-very tasty and easy and quick. The sprouts I think will be OK with it, as long as they get their maple syrup joy.
I made this once and forgot to put mint in. When eating the leftovers I realized my mistake and added it. The mint took it from meh to stellar.