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Kitchen Notebook

December 19, 2019

Shaved Brussels Sprout and Apple Salad

20 Mins

20 Mins

Using sharp knife or thinnest blade on mandoline, slice each sprout thinly. Slice apple and onion in same manner. Combine in large bowl.

Combine Dijon, maple syrup, red wine vinegar, garlic, and olive oil in jar with tight-fitting lid. Close and shake until well-combined. Pour over Brussels sprout mixture; toss to coat. Refrigerate at least 30 minutes. Sprinkle with toasted nuts before serving.

20 Mins recipe Side side dish Veg Winter

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20 Mins recipe Side side dish Veg Winter

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