Brussels Sprout Slaw with Apple and Pecans

Name: Brussels Sprout Slaw with Apple and Pecans
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Brussels sprouts, trimmed, thinly sliced; 2 Honeycrisp or Fuji apple, cored, julienned; 1/4 cup pecans, toasted, roughly chopped; 1/4 cup dried cranberries; 1/4 cup Parmesan cheese, shaved or grated; 3 tbsp apple cider vinegar; 3 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; 2 tsp honey; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

Shaved raw Brussels sprouts tossed with crisp apple, toasted pecans, dried cranberries, and Parmesan in a tangy apple cider vinegar dressing. A festive, no-cook slaw packed with crunch and fall flavors.

20 minEasyServes 4200 cal/serving

AmericanSaladNo-CookVegetarianLow CarbGluten-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

1.5 lbs Brussels sprouts, trimmed, thinly sliced
2 Honeycrisp or Fuji apple, cored, julienned
1/4 cup pecans, toasted, roughly chopped
1/4 cup dried cranberries
1/4 cup Parmesan cheese, shaved or grated
3 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
2 tsp honey
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

In a small bowl, whisk together 3 tbsp apple cider vinegar, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 2 tsp honey, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until smooth.
2

Place 1.5 lbs trimmed, thinly sliced Brussels sprouts in a large bowl. Pour half the dressing over them and use your hands to massage the dressing into the sprouts for about 1 minute to soften them slightly.
3

Add 2 cored, julienned Honeycrisp or Fuji apple, 1/4 cup dried cranberries, and the remaining dressing. Toss to combine.
4

Scatter 1/4 cup toasted, roughly chopped pecans and 1/4 cup shaved or grated Parmesan cheese over the top. Toss gently once more and serve.

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Questions

What can I use instead of Dijon mustard in Brussels Sprout Slaw with Apple and Pecans?

The entry for Brussels Sprout Slaw with Apple and Pecans calls for 1 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I make Brussels Sprout Slaw with Apple and Pecans dairy-free?

Yes. The dairy in Brussels Sprout Slaw with Apple and Pecans is 1/4 cup Parmesan cheese, shaved or grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Brussels Sprout Slaw with Apple and Pecans low-carb?

A serving of Brussels Sprout Slaw with Apple and Pecans carries 20 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 100 percent of the budget; against a moderate 100 g low-carb day it is 20 percent.

Does Brussels Sprout Slaw with Apple and Pecans contain tree nuts?

Yes: 1/4 cup pecans, toasted, roughly chopped. The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Brussels Sprout Slaw with Apple and Pecans?

One serving (the recipe makes 4) is about 200 calories, with 5 g protein, 20 g carbohydrate and 17 g fat, plus 3 g fiber and 106 mg sodium. The figures are estimates computed from the ingredient list.

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