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–+ servings

Apple Brussels Sprouts Slaw with Toasted Almonds and Meyer Lemon

A crisp, nutty, and tangy fall side that comes together in 20 minutes. This apple brussels sprouts slaw is perfect for potlucks and holiday tables.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1
Course: Salads, Side Dishes
Cuisine: American
Calories: 82
Ingredients Method Nutrition Notes

Ingredients
  

For the slaw
  • 1/3 cup raw almonds, chopped preferably California-grown
  • 1 pound Brussels sprouts trimmed and outer leaves removed
  • 1 stalk green onion (scallion) thinly sliced
  • 1 large Gala apple cut into thin matchsticks
  • 1 tablespoon fresh rosemary, minced
For the dressing
  • 2 tablespoons fresh Meyer lemon juice about 1 large lemon
  • 1 clove garlic minced
  • 1 1/2 teaspoons honey (or agave nectar)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons California extra-virgin olive oil

Method
 

For the slaw
  1. Toast the almonds in a dry small skillet over medium heat, stirring often, until lightly golden and fragrant, about 3 to 5 minutes. Transfer to a plate and let cool completely.
  2. Trim the stem ends from the Brussels sprouts and remove any yellow or wilted leaves. Shred them using the slicing disk of a food processor, a mandoline, or a very sharp chef's knife.
  3. In a large bowl, combine the shredded sprouts, sliced scallion, apple matchsticks, and rosemary. Pour the dressing over the salad and toss well to coat evenly. Serve right away.
For the dressing
  1. In a small bowl, whisk together the lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper.
  2. While whisking constantly, slowly drizzle in the olive oil until the dressing is smooth and emulsified.

Nutrition

Calories: 82kcalCarbohydrates: 9gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 61mgFiber: 3gSugar: 4g

Notes

Swap the almonds for pecans or walnuts if you prefer a Southern twist.
Use a Granny Smith or Honeycrisp apple for a tarter flavor.
For a vegan version, replace honey with agave nectar or maple syrup.
Store leftovers in an airtight container in the refrigerator for up to 2 days; the slaw will soften as it sits.
To make ahead, shred the Brussels sprouts and apple, toss in lemon juice, and refrigerate separately; whisk the dressing just before serving.
Don't over-toast the nuts; they can go from golden to burnt quickly.
For extra texture, toss in some dried cranberries or pomegranate seeds before serving.

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