Name: Brussels Sprouts and Apple Vegetarian Slaw
Ingredients: 1 pound Brussels sprouts: Trimmed and very thinly sliced or shredded. These form the hearty, cruciferous base of our slaw, offering a delightful crunch and slightly nutty flavor.; 2 medium crisp apples: Such as Honeycrisp, Fuji, or Gala, cored and julienned or finely diced. They provide a burst of sweetness, tartness, and juicy texture.; 1 large carrot: Peeled and grated or julienned. Adds vibrant color, a subtle sweetness, and extra crunch.; 1/2 cup thinly sliced red onion (optional): For a pungent kick and beautiful color contrast. Soak in cold water for 10 minutes to mellow its bite if desired.; 1/2 cup toasted pecans or walnuts: Roughly chopped. These bring a wonderful buttery crunch and nutty depth.; 1/4 cup dried cranberries or cherries (optional): For a chewy texture and concentrated burst of sweetness and tartness.; For the Tangy Maple-Dijon Dressing: 1/3 cup extra virgin olive oil: The smooth, flavorful base of our vinaigrette.; 3 tablespoons apple cider vinegar: Adds a bright, tangy acidity that complements the apples.; 2 tablespoons pure maple syrup: For a touch of natural sweetness to balance the vinegar.; 1 tablespoon Dijon mustard: Provides emulsification and a zesty, savory note.; 1 small garlic clove: Minced or pressed, for a subtle aromatic warmth.; 1/2 teaspoon sea salt, or to taste: Enhances all the flavors.; 1/4 teaspoon black pepper, or to taste: For a gentle spice.

Ingredients

Scale

1 pound Brussels sprouts: Trimmed and very thinly sliced or shredded. These form the hearty, cruciferous base of our slaw, offering a delightful crunch and slightly nutty flavor.
2 medium crisp apples: Such as Honeycrisp, Fuji, or Gala, cored and julienned or finely diced. They provide a burst of sweetness, tartness, and juicy texture.
1 large carrot: Peeled and grated or julienned. Adds vibrant color, a subtle sweetness, and extra crunch.
1/2 cup thinly sliced red onion (optional): For a pungent kick and beautiful color contrast. Soak in cold water for 10 minutes to mellow its bite if desired.
1/2 cup toasted pecans or walnuts: Roughly chopped. These bring a wonderful buttery crunch and nutty depth.
1/4 cup dried cranberries or cherries (optional): For a chewy texture and concentrated burst of sweetness and tartness.
For the Tangy Maple-Dijon Dressing:
- 1/3 cup extra virgin olive oil: The smooth, flavorful base of our vinaigrette.
- 3 tablespoons apple cider vinegar: Adds a bright, tangy acidity that complements the apples.
- 2 tablespoons pure maple syrup: For a touch of natural sweetness to balance the vinegar.
- 1 tablespoon Dijon mustard: Provides emulsification and a zesty, savory note.
- 1 small garlic clove: Minced or pressed, for a subtle aromatic warmth.
- 1/2 teaspoon sea salt, or to taste: Enhances all the flavors.
- 1/4 teaspoon black pepper, or to taste: For a gentle spice.

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Instructions

Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly. Trim off the tough stem ends. You can shred them in a few ways:
- Food Processor: Use the slicing or shredding disk attachment for the quickest results.
- Mandoline: Carefully use a mandoline slicer on a thin setting.
- By Hand: Slice them as thinly as possible with a sharp knife. This takes more time but offers good control. Place the shredded sprouts in a large mixing bowl.
Prepare the Apples and Carrot: Wash, core, and julienne the apples (or dice them finely if you prefer). To prevent browning, you can toss them with a squeeze of lemon juice (optional, as the dressing will also help). Peel and grate or julienne the carrot. Add the apples and carrot to the bowl with the Brussels sprouts.
Add Onion and Nuts/Dried Fruit: If using, add the thinly sliced red onion, toasted pecans or walnuts, and dried cranberries or cherries to the bowl.
Make the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, sea salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and creamy.
Dress the Slaw: Pour about two-thirds of the dressing over the sprout and apple mixture. Toss gently but thoroughly to ensure everything is lightly coated. Taste the slaw and add more dressing if desired. You might not need all of it.
Chill (Recommended): For the best flavor, cover the bowl and refrigerate the slaw for at least 20-30 minutes before serving. This allows the flavors to meld and the sprouts to soften slightly while still retaining their crunch.
Serve: Give the slaw a final toss before serving. Garnish with extra toasted nuts or fresh herbs like parsley, if desired.

Nutrition

Serving Size: one normal portion
Calories: 250