Brussels Sprout Slaw with Apple and Pecans
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.
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
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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.
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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.
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3
Add 2 cored, julienned Honeycrisp or Fuji apple, 1/4 cup dried cranberries, and the remaining dressing. Toss to combine.
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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.