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Brussels Sprout Slaw with Apples and Walnuts |
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1/2 lb brussels sprouts
1 green apple
2 green onions, white and pale green part only
2 Tablespoons apple cider vinegar
1/4 cup olive oil (or walnut oil)
1/2 teaspoon kosher salt
1 teaspoon Dijon style mustard
Freshly ground black pepper
1/2 cup walnuts, chopped and toasted
Shred
the brussels sprouts using a mandolin or shredding blade in a food
processor. Thinly slice the apple, then cut each slice into
matchsticks. Thinly slice the green onions and toss with the shredded
brussels sprouts and apple pieces. In a small bowl combine the cider
vinegar, olive oil, salt and Dijon mustard. Toss the dressing with the
salad, season with freshly ground pepper to taste and gently add the
toasted walnuts. Allow to rest a room temperature for at least 20
minutes before serving.
Enjoy!
- Recipe courtesy of Amy Sherman
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Sides 
