Brussels Sprout Apple Slaw Recipe
Brussels Sprout Apple Slaw
It’s rare that I make a grocery
trip in the winter that doesn’t include picking up at least a pound of Brussels
sprouts. You may have noticed that I sneak them into recipes wherever possible,
like in this pasta
or this salad, but
also letting them star on their own by simply roasting or sautéing them and eating
them alongside our main course.
Given that
Brussels sprouts are essentially mini cabbages, they also work exceptionally
well in slaws! I’d seen a few different slaws featuring the vegetable lately
and combined a few of the recipes to come up with this one that also includes
apples and sunflower seeds. Greek yogurt and lemon juice dress the slaw, making
it a lighter option than your typical mayonnaise-laden slaws.
Slaws often
seem to me like a summer food and while this one would certainly fit in at a
summer BBQ, it was a breath of fresh air to have something crisp and tart
alongside a warmer, heavier dinner. Bonus—it can be made ahead of time and
doesn’t require use of the oven or the stovetop, making it a good addition for
your Christmas dinner!
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- Brussels Sprouts Apple Slawinspired by Food & Wine Magazine
- Ingredients:
- -1 lb raw brussels sprouts, finely shredded in a food processor
- -1 Granny Smith apple, finely shredded in a food processor
- -1/2 cup Greek yogurt
- -1 lemon, juiced and zested
- -2 tbsp olive oil
- -1/2 tbsp fresh ginger
- -2 tbsp chives
- -salt and freshly ground pepper
- -1/4 cup salted roasted sunflower seeds
Directions:
1. Whisk together yogurt, lemon juice, lemon zest, olive oil, and ginger in a large bowl.
2. Stir in shredded sprouts and apple, tossing to combine. Season with salt and pepper.
3. Stir in chives and sunflower seeds.