Ingredients
- 500 g Brussels sprouts, cleaned and finely shredded using a mandoline
- 2 sweet-tart apples, (I like Braeburn or Wellant), quartered, cored and thinly sliced
- 1/2 red onion, finely minced
- 100 g toasted hazelnuts, coarsely chopped
- 50 g grated parmesan
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons organic apple cider vinegar (unfiltered)
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- sea salt and freshly ground pepper, to taste
Instructions
- In a small bowl, mix together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until well combined. Season with a little salt and pepper, to taste.
- Transfer the shaved Brussels sprouts to a large serving bowl. Add the apples, and red onion, pour over the dressing and toss until evenly coated. Add the hazelnuts and parmesan and toss again.
- Check the seasoning and add more salt and pepper, to taste, if desired.
- Enjoy!
Nutrition
Notes
- I use a mandoline to shred Brussels sprouts. So if you have one, now is the time to break it out (be extra careful and be sure to use the protective holder / safety attachment!). Alternatively, a food processor can be used.
- How to shred Brussels sprouts without a mandoline or food processor: trim the ends of the sprouts. Then cut them in half. Lay the cut-side-down and finely chop until they are all shredded.