Brussels sprout, apple and pecan slaw
23 min · 6 g protein · 115 cals / serving
Raw Brussels sprouts shaved thin turn sweet, nutty and crunchy, and this slaw is the fresh thing a heavy holiday table needs: sprouts, tart green apple, red onion and parsley tossed in a creamy mustard-maple yogurt dressing, with toasted pecans, shaved parmesan and a few dried cranberries on top. It sits happily for an hour without wilting.
Ingredients
Dressing
- 1/3 cup + 1 tbsp nonfat Greek yogurt
- 1 tbsp Dijon mustard
- 4 tsp apple cider vinegar
- 2 tsp maple syrup
- 1 tsp olive oil
- 1/3 tsp salt
- a few grinds black pepper
- 2 tbsp pecans, roughly chopped
- 1 lb Brussels sprouts, trimmed and very thinly sliced
- 1 large granny smith apple, cored and cut into matchsticks
- 1/4 small red onion, very thinly sliced
- a big handful fresh parsley, chopped
- 1 tbsp dried cranberries
- 2 tbsp grated parmesan, shaved with a vegetable peeler
- 4 tsp lemon juice, tossed with the apple
Steps
- Whisk the yogurt, mustard, vinegar, maple syrup, olive oil, salt and pepper together in a large bowl until smooth.
- Toast the pecans in a dry frying pan over medium heat for 2–3 minutes, shaking the pan, until fragrant. Tip onto a plate.
- Shave the sprouts as thinly as you can with a sharp knife, a mandoline (use the guard) or the slicing disc of a food processor, and separate the shreds with your fingers. Toss the apple with the lemon juice so it does not brown, then add the sprouts, apple, onion and parsley to the dressing and toss well, massaging the sprouts for a minute so they soften slightly.
- Pile into a serving bowl and scatter the pecans, dried cranberries and shaved parmesan over the top just before serving.
Good to know
Do raw Brussels sprouts taste bitter?
Shaved thin, they taste mild, sweet and a little nutty, much like a crisp cabbage. Small, tight, bright green sprouts are the sweetest; trim off any yellowed outer leaves.
Can I make it ahead?
Slice the sprouts and make the dressing up to a day ahead and keep them separate in the fridge. Dressed, the slaw stays crunchy for a few hours; add the nuts just before serving so they stay crisp.
Can I use walnuts instead of pecans?
Yes, toasted the same way. They taste a little more bitter and earthy, and the slaw keeps about the same score.
Alternative
Per
- Calories
- 76
- Protein
- (20%)
- 4 g
- Fat
- (31%)
- 3 g
- Carbohydrates
- (50%)
- 11 g
- of which sugar
- 6 g
- Fiber
- 3 g
- Sodium
- 150 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 689 kcal goes into the pot and 908 g of ingredients comes out as about 907 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.