Shredded Brussels Sprouts and Apple Salad
I love Brussels sprouts but not everyone in my family does so I have to come up with new ideas all the time to get them to eat them.
By adding apples, it balances the sharpness of the Brussels sprouts, and the walnuts give it a nice hard crunch.
I use honeycrisp apples, but really any of the “sweet” apples will work in this recipe. I also peel them, but it isn’t necessary. Feel free to leave the skins onto add extra fiber and color to this dish.
You can buy the sprouts already shredded if you don’t want to take the time to slice them yourself. Lots of grocery stores sell them in the section where they sell pre-packaged veggies and lettuces.
This salad keeps really well in the refrigerator for a couple of days without wilting or turning brown.
Sprinkle the walnuts on top right before serving.
This recipe is great to take along to a picnic!
option to leave the walnuts off…this salad is still delicious!
Shredded Brussels Sprouts and Apple Salad
Recipe details
Ingredients
- 3 cups thinly sliced or shredded Brussels sprouts
- 1 large honeycrisp apple, peeled and grated
- 1/3 cup thinly sliced fennel
- 1/3 cup walnut pieces
- 1 1/2 Tablespoon lemon juice
- 3 Tablespoons avocado oil, or oil of choice
- Pinch of salt
Instructions
- Combine sprouts, apple and fennel in a large bowl.
- in a small bowl or container with a tight lid, combine the lemon juice, oil and salt. Whisk or shake till well combined.
- Pour the dressing over the salad and toss well. Spoon into serving bowl and top with walnuts.
Tips
- If you want extra flavor from the walnuts try toasting them first!
- You can leave the skin on the apple for extra color and fiber.
Comments
Share your thoughts, or ask a question!
What happened to the apple?
I assume that the apples are added with the brussel sprouts and the fennel? It says "Combine sprouts through fennel in a large bowl", " through" should be "apples and"?