If you would have asked me 20 years ago if I thought I would every voluntarily made brussels sprouts, I would have laughed. I ate a lot of vegetables but those little green cabbage looking things were not on my list. They were most definitely on the I will not eat that and would rather spend all night at the table with cold food…
I am no longer that girl who grows running from them, in fact, I kind of love them. Scott loves them and Clifford will do crazy tricks if you give him a whole sprout. Strange how your taste buds change isn’t it. This may be favorite Secret Recipe Club pick to date. And that is saying a lot. Vegan friendly, a pretty quick weeknight dinner and an excuse to break out my mandolin. Ahhh the joys of playing in the kitchen.
This month’s delicious recipe was courtesy of Evelyne, a blogger in Canada who has some seriously good taste. Hello flavors from around the world. Loved looking though all her recipes. But when I came across Maple Apple Brussels Sprout Salad I was sold.
Maple Apple Brussels Sprout Salad
Prep Time: 20 Minutes
Keywords: vegan
Ingredients (Serves 4)
For the Salad
- 3 cups Brussels sprouts, shredded with a mandolin
- 1/2 red onion, finely diced
- 2 small green apples, julienned with skin
- Salt and pepper
For the Dressing
- 1/4 c orange juice
- 1/4 c olive oil
- 1/8 c apple cider vinegar
- 2 tbsp pure maple syrup
- 1/4 tsp nutmeg
- Salt and pepper
Instructions
Shred the brussels sprouts with a mandolin into a large bowl.
Add the diced red onion and julienned apple
In a small bowl whisk together orange juice, apple cider vinegar, olive oil, maple syrup, pinch of nutmeg and salt/pepper.
Pour over salad and mix well. Top with salt/pepper to taste.
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{ 15 comments… read them below or add one }
This looks awesome! Such a great flavor combination!! And Brussels sprouts are such a fiber-rich ingredient. Love it!!
This went so fast, we barely had enough for lunch leftovers the next day.
I’m not surprised! When something tastes good, its hard to keep it around for long.
It has only been in the past couple of years that I realized how much I love brussels sprouts! They are delicious, and this recipe sounds like a great combo of flavors.
I too have a new love of Brussels sprouts and your recipe sounds delicious, saving this one.
If you haven’t already, I’d love for you to check out my SRC entry: Chicken Satay Noodle Salad.
Lisa~~
Cook Lisa Cook
I am not a huge fan of Brussels Sprouts but I must admit this entire salad is intriguing and looks really wonderful. I might have to try them again this way, perhaps I will finally find something I like them in. At any rate, this look wonderful and was a great pick!
Yum, this recipe has my name written all over it! I can’t wait to try it.
Ready in 10 minutes and I bet you would love it!
ha ha it took 1 sec to realize you had my blog when I saw that salad listed. I am so glad you gave it a try and loved it. Thank you so much for the kind words!
It was such a unique way to use brussels sprouts, normally I roast them. Good but can get kind of boring. This was a great salad.
This looks really good! I love Brussels Sprouts, but don’t often eat them raw…I bet theapple really “makes” this salad. Can’t wait to try this.
What a great slaw! I love the idea of using shredded Brussels Sprouts in a salad – yum!
I LOVE brussels sprouts, but I can’t remember how I felt about them as a kid?
I love to roast Brussels sprouts, but have never made a slaw out of them. What a great recipe!
holy hanna! so gonna bookmark this for when brussel sprouts come into season! they’re at their absolute best just after a frost. yum yum yum!
happy src reveal from a group D member!