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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Brussels Sprout Slaw with Apples and Pecans Recipe

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This recipe for Brussels Sprout Slaw with Apples and Pecans is from The Stewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound trimmed Brussels sprouts
6 Tbsp extra-virgin olive oil
1 Tbsp lemon zest
1/4 cup fresh lemon juice
1/2 tsp crushed red pepper
1 diced Granny Smith or honeycrisp apple
2 ounces shredded parmesan cheese
1/3 cup toasted and chopped pecans
1 Tbsp honey
1 tsp kosher salt
1/2 tsp black pepper
Directions:
Directions:
Thinly slice 1 pound trimmed Brussels sprouts using a mandoline or food processor fitted with the slicer attachment (we just bought a pre-shaved bag). Transfer sliced Brussels sprouts to a large bowl. Add 6 Tbsp. extra-virgin olive oil, 1 Tbsp. lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp. crushed red pepper; toss to coat. Add 1 diced apple, 2 oz. shredded parmesan cheese, 1/3 cup toasted and chopped pecans, 1 Tbsp. honey, 1 tsp. kosher salt, and 1/2 tsp. black pepper; toss to coat. Let stand 5 minutes to allow Brussels sprouts to wilt slightly and the flavors to marry.
Number Of Servings:
Number Of Servings:
8

 

 

 

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