Brussels sprouts and radicchio bring plenty of crunch to this slaw drizzled with a tangy apple dressing. Serve it with the holiday meal to add some welcome lightness.
Yield: 4 servings
Total Time: 10 minutes
1/2 pound Brussels sprouts
1 green apple, such as Granny Smith, peeled and cored
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon whole grain mustard
1 teaspoon salt
Freshly ground pepper
3 tablespoons olive oil
1/4 cup chopped radicchio
1/2 cup dried cherries
1/3 cup shaved parmesan
3/4 cup mixed seeds (sesame, sunflower, pumpkin, etc)
Working in small batches, place Brussels sprouts in feed tube of a food processor fitted with the thin slicing attachment. Slice to shred sprouts.
Place apple in a high-speed blender and blend on high with apple cider vinegar, honey, mustard, salt, and pepper. Drizzle in olive oil.
Combine shaved Brussels sprouts with radicchio, cherries, parmesan, and mixed seeds in a bowl. Toss with green apple dressing to serve.
Photo credit: Paul Delmont
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