Brussels Sprout, Apple & Walnut Slaw
This refreshing vegan salad combines shredded brussels sprouts, apple, chopped walnuts, and red cabbage in a delightful maple mustard dressing. It's the perfect side dish, offering a wonderful mix of sweet, tart, and crunchy textures. Prepare it up to 2 days in advance and dress just before serving.
Instructions
- 1
Shred the brussels sprouts (0.75 lb) by cutting off the hard stem and removing any damaged outer leaves. Shred finely using a food processor with a thin slicing blade, or a knife (cut lengthwise, then thinly slice).
- 2
In a bowl, whisk together the extra virgin olive oil (0.25 cup), maple syrup (1 tbsp), dijon (1 tbsp), apple cider vinegar (1 tbsp), and salt (0.25 tsp).
- 3
Core the apple (1 large), cut into slices, then into thin matchstick pieces.
- 4
Combine the shredded [brussels sprouts], red cabbage (3 cups), [apple], and chopped walnuts (0.33 cup) in a bowl. Toss with the [dressing] and serve immediately.
Nutrition Facts
Per portion