Brussels Sprouts Salad


December 12, 2019

Adapted from Once Upon a Chef


1-1/2 pounds Brussels sprouts, shredded

1 large tart-sweet apple (no need to peel)

3 tablespoons finely minced onion

4 tablespoons extra virgin olive oil

4 tablespoons vegetable oil

6 tablespoons apple cider vinegar

3 tablespoons honey

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup walnuts, toasted if desired and coarsely chopped

3/4 cup thinly sliced and crumbled Parmigiano-Reggiano


1In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.

2When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.