Shredded Brussels Sprouts Salad Recipe
Discover a delightful twist on traditional salads with this Brussels Sprout Slaw recipe, featuring a honey-mustard vinaigrette, sweet-tart pomegranates, crisp apples, and buttery pecans. This recipe, inspired by various sources, offers versatility with substitutions for ingredients to suit your taste.
**Ingredients:**
- Approximately 450g (1 lb) finely shredded Brussels sprouts - 1-2 crisp apples, thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness) - ½ cup pomegranate seeds (or dried cranberries) - 1 cup pecan halves (or hazelnuts or pumpkin seeds) - 2 tbsp brown sugar (for pecans) - 1 tbsp fresh rosemary, chopped (optional) - Salt to taste
**For the Honey-Mustard Vinaigrette:**
- ½ cup olive oil - Juice of 1 lemon - 2 tbsp Dijon mustard (or lemon dressing) - 2 tbsp honey (or maple syrup) - 1-2 cloves garlic, minced - 1 finely diced shallot - Salt and freshly ground pepper - Optional: 1-2 tbsp apple cider vinegar for extra tang
**Instructions:**
1. **Prepare the pecans:** Preheat your oven to 175°C (350°F). Toss pecans with brown sugar, chopped rosemary, and a pinch of salt. Spread them on a baking sheet lined with parchment paper and toast for about 10 minutes until fragrant and lightly caramelized. Set aside to cool.
2. **Prepare the Brussels sprouts and apples:** Finely slice the Brussels sprouts and thinly slice the apples. Place both in a large mixing bowl.
3. **Make the honey-mustard vinaigrette:** In a bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, diced shallot, salt, and pepper until smooth and emulsified.
4. **Combine the salad:** Pour half the vinaigrette over the Brussels sprouts and apples and toss well to coat. Add the pomegranate seeds and toasted pecans and gently mix. Add more dressing to taste.
5. **Serve:** Let the salad sit for a few minutes so flavors meld, then serve fresh for a crisp, colorful, and flavorful salad.
Store any leftovers in a tightly sealed container in the fridge. This slaw is perfect for fall and winter potlucks or weekday lunches, and its key to success lies in very thin slices of Brussels sprouts. Enjoy this balanced blend of crunch, slight bitterness, sweetness, tartness, and richness for a vibrant and nutritious meal[1][4][5].
[1] Scientific studies on the health benefits of Brussels sprouts: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4301394/ [4] Antioxidant properties of pomegranates: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3665073/ [5] Health benefits of apples: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4301394/
- This Brussels Sprout Slaw recipe, featuring a honey-mustard vinaigrette, sweet-tart pomegranates, crisp apples, and buttery pecans, is a delightful twist on traditional salads, demonstrating the fusion of health-and-wellness with global-cuisines.
- For those seeking a healthier lifestyle, this recipe offers versatility with substitutions for ingredients to suit your taste, such as swapping hazelnuts or pumpkin seeds for pecans, or using dried cranberries instead of pomegranate seeds.
- The fusion of science and cooking is evident in this recipe, as each ingredient contributes to the nutritional value of the dish, showcasing the importance of healthy-cooking in our food-and-drink choices.
- After enjoying this crisp, colorful, and flavorful salad, one might be inspired to delve deeper into the world of lifestyle and cooking, perhaps exploring other recipes that combine fitness-and-exercise with health-and-wellness for a balanced diet and lifestyle.
