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Brussel Sprout and Apple Salad
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Brussels Sprout Apple Slaw

This salad is a nutritious and refreshing take on a classic coleslaw. It is delicious served on its own as a main meal or as a complimentary side dish to a roasted or barbecued meat.
Prep Time15 minutes
Course: Appetizer, fruits, Salad, Snack, Vegetables
Cuisine: American, English, European
Keyword: Apple, Brussels Sprout, coleslaw, Red onion, slaw
Servings: 6

Equipment

  • Large bowl
  • knife or mandolin

Ingredients

  • 1 lb raw Brussels sprouts
  • 1 apple
  • 1 cup diced celery
  • 1 cup raisins, golden or black
  • ½ cup thinly sliced red onion
  • ¼ cup slivered almonds optional crunch
  • ¼ cup extra virgin olive oil
  • ¼ cup white balsamic vinegar Substitution: white wine or apple cider vinegar sweetened with sugar
  • 1-2 tbsp Dijon mustard
  • salt, to taste
  • sugar, honey or agave syrup, to taste use sparingly to sweeten if white balsamic vinegar is not available

Instructions

  • Note: After preparation, place the salad into the refrigerator until ready to serve. Allow at least one hour so the ingredients can macerate and soften. The salad will keep for several days.
  • Thinly slice the Brussels sprouts.
  • Wash the apple if you are keeping the skin. Using a mandolin or knife, cut the apples into thin slices. Cut the slices into large matchstick sized pieces.
  • Slice the red onion into thin pieces and chop the longer pieces into half.
  • Remove the tough ribs from the celery and dice into small slices.
  • Place the Brussels sprouts, apple, onion and celery into a large mixing bowl.
  • Add the raisins and slivered almonds.
  • To taste, add the salt, sugar, mustard, extra virgin olive oil and vinegar.
  • Toss and thoroughly coat the salad ingredients.
  • Chill for at least one hour before serving.

Notes

How to remove the tough ribs from celery:
The ribs, or threads, of the celery can be tough and stringy.  A quick way to remove them is to snap off the white end of the stalk and pull it back and away.  As you pull, the threads attached to it will peel away from the stalk.  If the entire stalk is not de-ribbed, repeat from the top end of the stalk.  This will preserve more of the stalk for cutting.
Running a sharp knife across the back is another technique.
Using a peeler also is handy.  I really like this Joseph Joseph Tri-Peeler.  The blades are designed to tackle diverse peeling challenges. 
Joseph Joseph Tri Peeler and Celery Stalk
For more information on great kitchen gadgets that I like, go to the Products Endorsement section of my blog  www.mollyskitchen.net