Fall Brussels Sprouts & Apple Slaw
Recipe: #24919
September 25, 2016
Categories: Salads, Vegetable Salad, Side Dishes, Apple, Cherry, Brussels sprouts, Game/Sports Day, Labor Day, Picnic, Potluck, Gluten-Free, Low Cholesterol, Non-Dairy, Vegetarian, more
"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 is 5 servings
Ingredients
- FOR DRESSING
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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 by Step Method
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
No special items needed.
0 Reviews
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