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
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 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! Had to do some substitutions based on what I had on hand - used a head of broccoli, toasted hazelnuts and BellaVitano cheese - but the flavour profiles and satisfying crunch were spot on. Comes together quickly with a food processor, although ended up slivering the shallot by hand as it came out too chunky. Only other change was reducing maple syrup to 1 T. Keeper!
Delightful! Sliced approx 1/2 the Brussels & apple by hand (just 2 of us), but made full amount of dressing minus 1/2 the oil & no maple syrup—used 3/4 amt of agave in its place. Not sure that it needs the pecorino—upon the first taste it was very delicious! A keeper as we love Brussels.
I'm not typically a "half the sugar" guy, but this amount of maple syrup is way off. We enjoyed this salad more with white balsamic, which is already sweet, and no maple syrup. Then add lemon to taste. A blend of Bragg's apple cider and white balsamic was also nice. then a teaspoon or so of maple syrup was all that was needed to make a balanced dressing. The shallots are not necessary, but if some of that taste is wanted, you can put a few slices in the dressing while you are slicing the brussel sprouts and then remove them before assembling the salad.
Made it the morning of Easter. Added apple cider vinegar and fresh squeezed orange juice with orange zest too. I left out the shallots since there is garlic and a few family members are sensitive to raw alliums. Quite the nice salad next to ham.
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