Brussels Sprouts Apple Slaw Recipe

Brussels sprouts: Shredded to create a crunchy base for the slaw.

Apples: Julienned to add sweetness and a crisp texture.

Red onion: Thinly sliced to provide a sharp, tangy contrast.

Apple cider vinegar: Adds acidity and a fruity tang to the dressing.

Olive oil: Used to emulsify the dressing and add a smooth texture.

Honey: Sweetens the dressing and balances the acidity.

Salt: Enhances the overall flavor of the slaw.

Black pepper: Adds a hint of spice and depth to the dressing.

When shredding brussels sprouts, use a mandoline or a food processor with a slicing attachment for uniform pieces. This ensures even texture and better absorption of the dressing. For the apples, julienne them just before mixing to prevent browning, or toss them in a bit of lemon juice if you need to prep them in advance.

• brussels sprouts - Substitute with cabbage: Cabbage has a similar texture and can be shredded easily, providing a comparable crunch and mild flavor.

• apples - Substitute with pears: Pears offer a similar sweetness and crisp texture, making them a good alternative in slaw recipes.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle onion taste without overpowering the dish.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a good alternative for dressings.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a natural sweetener in dressings.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor but with a slightly different mineral content, which can enhance the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, which can add a unique twist to the slaw.

• To store your Brussels Sprouts Apple Slaw, transfer it to an airtight container. This will help maintain its crispness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The slaw will stay fresh for up to 3 days. The apple cider vinegar in the dressing acts as a natural preservative, keeping the brussels sprouts and apples crunchy.
• If you want to prepare the slaw in advance, you can store the shredded brussels sprouts, julienned apples, and thinly sliced red onion separately in airtight containers. Combine them with the dressing just before serving to maintain maximum freshness.
• For freezing, note that the texture of the Brussels Sprouts Apple Slaw may change. The brussels sprouts and apples might become softer upon thawing. If you still wish to freeze it, place the slaw in a freezer-safe container or a heavy-duty freezer bag.
• Label the container or bag with the date to keep track of its freshness. The slaw can be frozen for up to 1 month.
• To thaw, transfer the container or bag to the refrigerator and let it defrost overnight. Once thawed, give the slaw a good toss to redistribute the dressing and refresh the flavors.
• If the slaw seems a bit watery after thawing, you can drain the excess liquid and add a splash of apple cider vinegar or a drizzle of olive oil to revive its taste.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover Brussels sprouts apple slaw to the skillet.
  4. Stir occasionally and cook for about 3-5 minutes until warmed through.
  5. Serve immediately for a slightly warm, yet still crunchy slaw.

• Microwave Method:

  1. Place the leftover slaw in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the slaw halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Brussels sprouts apple slaw evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to retain moisture.
  4. Bake for about 10 minutes, stirring halfway through.
  5. Remove from the oven and let it cool slightly before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover slaw in the steamer basket.
  3. Cover and steam for about 3-4 minutes.
  4. Remove from the steamer and let it cool slightly before serving.

• Sauté Method:

  1. Heat a large sauté pan over medium-high heat.
  2. Add a bit of olive oil or butter to the pan.
  3. Add the leftover Brussels sprouts apple slaw to the pan.
  4. Sauté for about 3-4 minutes, stirring frequently.
  5. Serve immediately for a warm and slightly caramelized slaw.

• Large mixing bowl: A large mixing bowl is essential for combining the shredded brussels sprouts, julienned apples, and thinly sliced red onion.

• Small bowl: Use a small bowl to whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper for the dressing.

• Whisk: A whisk is needed to thoroughly mix the dressing ingredients until they are well combined.

• Chef's knife: A chef's knife is crucial for julienning the apples and thinly slicing the red onion.

• Cutting board: A cutting board provides a stable surface for safely cutting the apples and red onion.

• Measuring cups: Measuring cups are used to accurately measure the brussels sprouts, apple cider vinegar, and olive oil.

• Measuring spoons: Measuring spoons are necessary for measuring the honey, salt, and black pepper.

• Tongs: Tongs can be helpful for tossing the slaw to ensure the dressing coats the ingredients evenly.

• Mandoline slicer: A mandoline slicer can be used to quickly and uniformly shred the brussels sprouts and julienne the apples, though a knife can also be used.

• Serving bowl: A serving bowl is used to present the finished slaw attractively.

Pre-shred the brussels sprouts: Buy pre-shredded brussels sprouts from the store to save time on prep.

Use a mandoline: A mandoline slicer can quickly julienne the apples and thinly slice the red onion.

Make the dressing ahead: Prepare the dressing in advance and store it in the fridge, so it's ready to pour over the slaw.

Batch prep: Double the recipe and store leftovers in the fridge for a quick side dish throughout the week.