Crunchy Apple and Brussel Sprout Salad
This fresh salad is the perfect way to enjoy raw brussel sprouts with sweet apples and a tangy dressing.
recipesbynani.comIf you think you do not like brussel sprouts, this salad is going to change your mind. Thinly slicing the sprouts makes them light and crunchy, which pairs perfectly with the sweetness of crisp apples and the toasted flavor of nuts.
I love making this for family gatherings because it stays fresh even after sitting on the table for a while. Make sure to slice your sprouts as thinly as possible to get the best texture in every single bite.
🧺 Ingredients
- 1 pound fresh brussel sprouts, trimmed and thinly sliced
- 2 medium crisp apples, cored and diced
- 1/2 cup candied walnuts or pecans, chopped
- 1/4 cup dried cranberries
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and black pepper to taste
👩🍳Instructions
- 1
Trim the ends off the brussel sprouts and remove any wilted outer leaves. Use a sharp knife or a mandoline to slice them into very thin shreds.
- 2
Place the shredded sprouts into a large mixing bowl and add the diced apples, nuts, and dried cranberries.
- 3
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey until the dressing is smooth.
- 4
Pour the dressing over the salad and toss well to ensure everything is evenly coated.
- 5
Season with a pinch of salt and pepper to your liking before serving.
💡 Tips
You can prep the sprouts and apples ahead of time but wait to add the dressing until right before serving to keep everything nice and crisp. Leftovers keep well in the fridge for up to two days in an airtight container.
Made this recipe? Let us know how it went.
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