Shredded Brussels Sprout Salad with Apples, Toasted Hazelnuts & Apple Cider Vinaigrette

I’m not exaggerating when I say I look forward to making this salad every winter. This shredded brussels sprout salad is colorful, crunchy, a little salty, full of flavor, and it will hold several days in your fridge (so take my advice and double this recipe and enjoy the leftovers)! It does require a bit of patience as you thinly shred all the brussels by hand… but look at it as an opportunity to sharpen up your knife skills. And I know that toasting / removing the skins of the hazelnuts is a bit of extra effort too… but I promise it is absolutely worth it!

SHREDDED BRUSSELS SPROUT SALAD WITH APPLES, TOASTED HAZELNUTS & APPLE CIDER VINAIGRETTE

Serves 4-6

Photo Credit: Elle Republic

INGREDIENTS

  • 2 pounds Brussels sprouts, thinly shredded

  • 2 Honey Crisp or Pink Lady apples, cut into thin slices

  • 1 tablespoon lemon juice

  • 3/4 cup hazelnuts

  • Shaved Pecorino (or Parmesan) cheese for topping

Apple Cider Vinaigrette

  • 1 tablespoon dijon mustard

  • 1 tablespoon whole grain mustard

  • 1 tablespoon maple syrup

  • 1/4 cup apple cider vinegar

  • 1/2 cup olive oil

  • 1 teaspoon kosher salt

PREPARATION

  • For the vinaigrette: put all ingredients in a jar with a lid and shake to mix. Season to taste.

  • Arrange a rack in the middle of the oven and heat to 350°F. Spread the hazelnuts on a rimmed baking sheet. Toast until lightly golden-brown and the skins are peeling away, 10 to 15 minutes (make sure to watch closely so they don’t burn). Transfer the nuts to a clean dish towel, wrap up the nuts, and let steam for a minute. Rub the nuts with the towel to remove as many skins as possible. (Not all of the skins will be removed, which is fine.) Coarsely chop the nuts and set aside.

  • Shave the brussels sprouts as thinly as possible, either by hand with a sharp knife, or carefully using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. Place the shaved sprouts in a large bowl.

  • Halve and core the apples, then use your knife or mandoline to slice into 1/4-inch thick slices. Place the apple slices in a small bowl and toss with 1 tablespoon lemon juice to prevent browning. Pour the dressing over the Brussels sprouts and use your hands to gently massage the dressing into the shaved sprouts, softening them a bit. Add the apples and nuts and toss to combine. Top with shaved Pecorino or Parmesan cheese and enjoy!