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–+ servings

Apple Brussels Sprouts Slaw with Toasted Pecans and Rosemary

This easy apple brussels sprouts slaw is a crisp fall salad with toasted pecans and a bright lemon-mustard dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1
Course: Salads, Side Dishes
Cuisine: American
Calories: 86
Ingredients Method Nutrition Notes

Ingredients
  

For the slaw
  • 1/3 cup raw pecans, roughly chopped
  • 1 pound fresh Brussels sprouts ends trimmed, about 454 grams
  • 1 green onion, thinly sliced use both white and green parts
  • 1 large Gala apple, cored and cut into matchsticks
  • 1 tablespoon fresh rosemary, finely minced
For the dressing
  • 2 tablespoons fresh-squeezed lemon juice, preferably Meyer from about 1 large lemon
  • 1 clove garlic, grated or finely minced
  • 1 1/2 teaspoons agave nectar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons California extra-virgin olive oil a Napa Valley olive oil is wonderful here

Method
 

For the slaw
  1. Set a small skillet over medium heat, add the chopped pecans, and toast until they are fragrant and light golden brown. Stir often and keep a close eye on them so they do not burn. Transfer the pecans to a plate and let them cool completely.
  2. Trim the stem ends from the Brussels sprouts and peel away any wilted or discolored outer leaves. Shred them with the slicing blade of a food processor, or use a mandoline for very thin slices. A sharp chef's knife also works if you slice very thinly and steadily.
  3. In a large mixing bowl, combine the shredded Brussels sprouts, sliced green onion, apple matchsticks, minced rosemary, and toasted pecans. Pour the dressing over the slaw and toss well to coat every strand. Serve immediately or refrigerate briefly before serving.
For the dressing
  1. In a small bowl, whisk together the lemon juice, grated garlic, agave nectar, Dijon mustard, kosher salt, and black pepper until the salt is dissolved.
  2. While whisking continuously, slowly drizzle in the olive oil. Keep whisking until the dressing is smooth and emulsified, then use right away or store in the refrigerator for up to 3 days.

Nutrition

Calories: 86kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 70mgFiber: 3gSugar: 4g

Notes

Use a food processor fitted with a slicing disc for the quickest, most consistent shreds; if slicing by hand, keep your fingers tucked safely away on a mandoline.
Toast the pecans in a dry pan over medium heat and stir constantly, since they can go from golden to burnt very quickly.
Toss the apple matchsticks in a little extra lemon juice before adding them to the slaw to keep them from browning.
For the best crunch, whisk the dressing, chill it separately, and toss it with the slaw no more than 30 minutes before serving.
Make this your own by adding crumbled goat cheese, shaved Parmesan, dried cranberries, or pomegranate seeds.
Store leftovers in an airtight container in the refrigerator for up to 2 days; the slaw will soften as it sits, but the flavor will still be delicious.
Use a crisp, sweet apple variety like Gala, Fuji, Honeycrisp, or Pink Lady for the best texture.

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