Cabbage-like Brussels sprouts pair well with apples, and this salad features a medley of flavors: salty, sweet, spicy and savory. It’s delicious on its own, served alongside roasted meats or enjoyed as a “slaw” on pulled pork sandwiches at your next tailgate party.
Special Diets:
Ingredients
Method
Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and cook until bright green, about 30 seconds.
Drain and place in ice water until cool. Drain well and spread on a large towel-lined baking sheet to dry completely, about 30 minutes.
In a small bowl, whisk together shallot, vinegar, sugar, salt and jalapeño. Slowly whisk in oil until dressing is emulsified.
Place sprouts and apples in a large bowl. Add dressing and toss to coat.
Serve immediately for a fresh crunchy salad, or refrigerate overnight for a slaw-like consistency.
Nutritional Info
Serving Size
Calories
120
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.