Side Dish: United States – Crisp Brussels Sprout and Apple Mustard Slaw

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

12 oz / 340 g Brussels sprouts, trimmed
1 crisp apple (e.g., Honeycrisp), cut into matchsticks
1 small shallot, thinly sliced
1 / 3 cup (35 g) walnuts, toasted and chopped
1 / 4 cup (15 g) flat-leaf parsley, chopped
1 / 4 cup (20 g) shaved Pecorino Romano or Parmesan (optional)
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
1 tsp honey
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
Pinch red pepper flakes (optional)

Instructions

Thinly slice the Brussels sprouts into fine ribbons using a mandoline, food processor, or sharp knife; place in a large bowl.
In a small bowl, whisk together Dijon, lemon juice, vinegar, and honey. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt, black pepper, and red pepper flakes (if using).
Pour the dressing over the shaved Brussels sprouts and toss, massaging lightly for about 1 minute to soften them slightly.
Add the apple matchsticks, sliced shallot, toasted walnuts, parsley, and Pecorino/Parmesan (if using). Toss to combine.
Taste and adjust seasoning with more salt or lemon if needed. Let stand 5–10 minutes to meld flavors before serving.