Shaved Brussels sprout apple salad with parmesan, panko and walnuts in an apple cider vinaigrette. Easy to make, fresh and tasty!
Course
Salad, Side Dish
Category
Amerikanisch
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings6
Calories305kcal
AutorElle
Ingredients
For the salad:
600gBrussels sprouts,trimmed and finely shredded
2green onions,thinly sliced
1sweet-tart apple,peeled, cored and diced (e.g. Wellant or Braeburn)
1/2cupwalnuts,lightly toasted and coarsely chopped (50 g)
1/2tablespoonolive oil
1/3cuppanko bread crumbs(20 g)
1/3cupgrated parmesan cheese(30 g) plus more to garnish
For the dressing:
6tablespoonsextra-virgin olive oil
4tablespoonsapple cider vinegar(unfiltered)
1/2tablespoonDijon mustard
1/2tablespoonwhole grain mustard
1/2tablespoonpure maple syrup
coarse sea salt,to taste
Method
First, make the dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, both mustards and maple syrup. Season with salt and set aside.
Thinly slice the Brussels sprouts using a mandoline or food processor with the slicing attachment. Alternatively, you can use a or sharp knife.
Place the shredded Brussels sprouts in a large bowl, add the green onion and apple and toss with the dressing until evenly coated. Set aside.
In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and chop coarsely.
Using the same skillet, heat 1/2 tablespoon olive oil over medium heat. Add the panko bread crumbs and toast, stirring often until golden brown. Transfer to small bowl to cool, then add the grated parmesan. Stir to combine.
Add most of walnuts and panko-parmesan mixture to the bowl with the Brussels sprouts and toss to combine. Serve garnished with the remaining walnuts and panko-parmesan mixture.
Serve and enjoy!
Notes
Shredding the Brussels sprouts super-thin is key. So if you have a mandoline, now is the time to break it out (be extra careful and be sure to use the protective holder / safety attachment!). Use the thinnest blade on the mandoline to thinly slice the Brussels sprouts. Alternatively, a food processor with a slicing attachment can be used.
Shredding Brussels sprouts without special equipment: Simply trim the ends of the sprouts. Then cut them in half lengthwise. Lay the cut-side-down and finely slice as thin as possible.
If desired, you can let the Brussel sprouts sit in the dressing for up to 30 minutes before preparing the rest of the salad. This softens them fully and seasons them more deeply.
Leftovers of this Brussels Sprout Apple Salad also taste great! Simply store in an airtight container in the fridge.