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Kitchen Notebook

December 19, 2019

Shaved Brussels Sprout and Apple Salad

20 Mins

 

  • 1 lb Brussels Sprouts
  • 1/2 Pink Lady Apple
  • ¼ Onion
  • 1 Tbsp Dijon Mustard
  • 2 tsp Maple Syrup
  • 3 Tbsp Red Wine Vinegar
  • 1 Garlic Clove, finely minced
  • 1/2 cup Olive Oil
  • Sea Salt and Pepper
  • Toasted Nuts (optional)


Using a sharp knife or the thinnest blade on a mandoline, slice each sprout thinly. Slice the apple and onion in the same manner. Combine in a large bowl.

Combine the Dijon, maple syrup, red wine vinegar, garlic and olive oil in a jar with a tight-fitting lid. Close and shake until well-combined. Pour over Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes. Before serving, sprinkle with toasted nuts. 




20 Mins recipe side dish Veg Winter

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20 Mins recipe side dish Veg Winter


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