Crunchy Brussels Sprouts and Apple Slaw

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Hetty Lui McKinnon from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 5 minutes
• 🍳 Cook time: 15 minutes
• ⏱️ Total time: 20 minutes
• 🍽️ Servings: 4

§Ingredients

• 1 tablespoon whole-grain mustard
• 2 tablespoons maple syrup
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, finely grated
• Salt and pepper
• 1 pound brussels sprouts, trimmed
• 1 apple, cored
• 1 large shallot or ½ red onion
• 3 ounces pecorino, thinly shaved or grated
• ½ cup toasted slivered or sliced or almonds
• Big handful mint leaves, roughly chopped

§Directions

1. To make the dressing, place the mustard, maple syrup, olive oil, lemon juice and garlic into a large bowl and whisk to combine. Season with salt and pepper.
2. Using a mandoline, a sharp knife or the slicing disk in a food processor, thinly slice the brussels sprouts, apple and shallot and place into the bowl with the dressing. Toss well to combine. (The brussels sprouts, apple, shallot and dressing can be tossed up to 24 hours ahead and stored in the fridge in an airtight container.)
3. When ready to eat, add the pecorino, almonds and mint, and toss until all elements are well coated.

§Additional Resources

The original recipe at cooking.nytimes.com

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