Fall Brussels Sprouts & Apple Slaw

4-6
Servings
5-10m
Prep Time
1m
Cook Time
6m
Ready In


"A perfect Fall slaw; delicious and very easy to put together. Now, I used my food processor to shred the vegetables and fruit; but, you can use any other type of grater/chopper, or even cut them by hand. This was based off of a NY Times recipe. Cooking time does not include the time for the salad to chill."

Original recipe yields 4-6 servings
OK
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (374.3 g)
  • Calories 356.4
  • Total Fat - 22 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 1.9 mg
  • Sodium - 121.7 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 10.2 g
  • Sugars - 18.4 g
  • Protein - 8.4 g
  • Calcium - 114.1 mg
  • Iron - 3.4 mg
  • Vitamin C - 159.5 mg
  • Thiamin - 0.3 mg

Step 1

Nuts ... Optional to toast them; but, I think it adds a lot of flavor. Add the walnuts to a small dry saute pan on medium high heat. Toast the nuts stirring often for 2-3 minutes. Once you can smell the nuts; they are done. Set to the side to cool; then, lightly chop.

Step 2

Dressing ... Add all the ingredients to the bottom of a large bowl; and mix to combine.

Step 3

Slaw ... Add everything except the nuts to the bowl; and, toss until everything is mixed through. Season with additional salt and pepper, if necessary. I like to let the slaw rest before I re-season. Then, add the nuts, and lightly toss once again. I like to save a few extra nuts to garnish. * NOTE: I often will use a mix of granny smith and any firm apple in season. I love Gala or fuji; but, that is up to you. If you like more tart ... use Granny Smith. Cover with plastic wrap; and chill at least 30 minutes before serving.

Step 4

Serve and ENJOY! ... For me - it is the perfect Fall slaw.

Tips & Variations


No special items needed.

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