Brussels Sprout and Apple Slaw

Ingredients

• 1 lb Brussels sprouts (Shredded)
• 1 Granny Smith apple (Cut into thin strips)
• 5 Scallions (Chopped; green tops only)
• 1 Lemon juice (Juice of 1 lemon; include some zest as a separate ingredient)
• Lemon zest (Some, from the lemon)
• 1 tbsp Maple syrup
• 1 tbsp Apple cider vinegar
• 1 tbsp Coarse-ground Dijon mustard
• 2 tbsp Olive oil
• Kosher salt (A pinch, or to taste)
• Black pepper (A pinch, or to taste)

Steps

1. 1

   Put the shredded Brussels sprouts, thin apple strips, and chopped scallion greens in a large bowl. Set aside.

2. 2

   In a smaller bowl, whisk together the lemon juice, some lemon zest, maple syrup, apple cider vinegar, coarse-ground Dijon mustard, and olive oil.

3. 3

   Add a pinch of kosher salt and black pepper to the dressing, then whisk to combine.

4. 4

   Pour the dressing over the vegetables and toss until evenly coated.

5. 5

   Refrigerate for at least 10 minutes to chill and let the flavors meld. Serve as a side, or add protein to make it a meal.

Notes

The structured recipe lists a 10-minute cook time, but its instructions describe no cooking; the slaw is assembled and chilled. Yield is listed as 6 cups. The source suggests adding protein to serve it as a meal but does not specify which protein.

Nutrition per serving

• side
• salad
• vegetarian
• gluten-free
• no-cook
• make-ahead