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Fall Brussels Sprouts & Apple Slaw

Created by Kchurchill5 on September 25, 2016

1 1/2 pounds Brussels sprouts (trimmed shredded or grated)
1 to 1 1/2 pounds Granny Smith apples (peeled shredded or grated, you can use a mix of any firm sweet or granny smith, * See Note)
2 small red onions (cut in half and thin sliced)
1 small fennel bulb (cut in half core removed and very thin sliced, white and light green parts parts only)
1/3 cup walnuts, chopped (toasted, toasted or not is up to you)
1/4 cup dried cherries (rough chopped, dried cranberries can also be used)
1/4 cup chopped fresh mint
Kosher salt, to taste
Pepper, to taste

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.