Crunchy Brussels Sprouts and Apple Slaw

By Hetty Lui McKinnon

Published Nov. 8, 2024

Crunchy Brussels Sprouts and Apple Slaw
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(1,067)
Comments
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Finely shaved brussels sprouts provide a robust structure for this crave-worthy salad, their mildly bitter leaves emboldened by a sweet and tart maple-and-mustard dressing. Every element of this salad works hard to make this slaw memorable: Apple provides sweet, fruity bursts; the shallot injects aromatic appeal; the almonds bring much-needed crunch; the mint lends bright herbaceousness; and salty pecorino imparts essential sharpness. Serve with bread, or enjoy as a leafy side accompanying a main. An excellent choice for entertaining, this salad can hang around for a while.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.)

  3. Step 3

    When ready to eat, add the pecorino, almonds and mint, and toss until all elements are well coated.

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Ratings

5 out of 5
1,067 user ratings
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Comments

Roxanne Y.

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.

josee

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!!

Will

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.

Cathy Breen

So good!

MA

This was delicious. For me the shallot was too strong to use a whole one, even after a quick pickling, so I just added some to taste. Also, I found the amount of dressing a little light for a standard mesh bag of Brussels (and normally tend towards lightly dressing salad) so made a bit extra. Will make this over and over again.

Alex

I want to make this, but my partner has a nut allergy - will it still be good if they're removed? Any thoughts for substitutions?

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