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!
I don't really care for maple syrup so I used a dark honey instead and i think it worked. Don't skimp on the toasted almonds and also make sure your shallots are finely chopped and soak them in the dressing to take the sharpness off. Parm might be just as good or better here. Overall quite tasty!
I want to unsave this recipe but it will accept when I select "unsave this recipe." So frustrating!
Very nice! I used dried cranberries instead of apples and threw in some julienned radishes. Also used apple cider vinegar instead of lemon. Whatever was left over I threw on the next day's lettuce salad; it was a great topper!