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Brussels Sprout and Apple Salad

Serves 4 to 6
Time 45 min
Cabbage-like Brussels sprouts pair well with apples, and this salad features a medley of flavors: salty, sweet, spicy and savory. It’s delicious on its own, served alongside roasted meats or enjoyed as a “slaw” on pulled pork sandwiches at your next tailgate party.
Ingredients
  • 1 pound Brussels sprouts trimmed, halved and thinly sliced
  • 1 shallot very finely chopped
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt
  • 1 jalapeño pepper seeded, deveined and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 Granny Smith apples cored and cut into matchsticks
Method

Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and cook until bright green, about 30 seconds. Drain and place in ice water until cool. Drain well and spread on a large towel-lined baking sheet to dry completely, about 30 minutes.

In a small bowl, whisk together shallot, vinegar, sugar, salt and jalapeño. Slowly whisk in oil until dressing is emulsified.   

Place sprouts and apples in a large bowl. Add dressing and toss to coat. Serve immediately for a fresh crunchy salad, or refrigerate overnight for a slaw-like consistency.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound Brussels sprouts trimmed, halved and thinly sliced
  • 1 shallot very finely chopped
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt
  • 1 jalapeño pepper seeded, deveined and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 Granny Smith apples cored and cut into matchsticks