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Brussels Sprout Slaw

March 24, 2023

from Southern Living


  • 1 pound trimmed Brussels sprouts
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon crushed red pepper
  • 1 diced Granny Smith or Honeycrisp apple
  • 2 ounces shredded Parmesan cheese
  • 1/3 cup toasted and chopped pecans
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Thinly slice 1 lb. trimmed Brussels sprouts using a mandoline or food processor fitted with the slicer attachment. Transfer sliced Brussels sprouts to a large bowl.
  2. Add 6 Tbsp. extra-virgin olive oil, 1 Tbsp. lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp. crushed red pepper; toss to coat. Add 1 diced Granny Smith or Honeycrisp apple, 2 oz. shredded Parmesan cheese, 1/3 cup toasted and chopped pecans, 1 Tbsp. honey, 1 tsp. kosher salt, and 1/2 tsp. black pepper; toss to coat. 
  3. Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.


From → Recipes, Salad

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