Hey Food Finders!
It’s late September and it’s the first day you can actually feel Autumn in the air here in New York. Fall is my absolute favorite time of year. I love the crisp clean air, the stunning colors of the leaves, and all of the amazing fall produce. Who doesn’t love to go apple and pumpkin picking? The Farmer’s Markets are still up for a little while longer, so be sure to take advantage of your local abundance!
My Autumn Apple Walnut Brussels Slaw recipe is perfect for this season. It’s full of the wonderful flavors we come to crave this time of year. It’s fresh, crisp, sweet, tangy, with even a little back-note of spiciness. I saw a version of this recipe recently, but it was too heavy in olive oil. I revamped the recipe and lightened it up. It’s low in points and calories, and it’s the perfect side dish with any seasonal meal!
Recipe makes 6 servings
1 Serving = 1 cup, 1 SP, and 66 calories
12 oz. Brussel sprouts, shredded
1 Apple, chopped with skin still on
2 Tbsp Walnuts, chopped
1 Tbsp Parmesan cheese, grated
1 Tbsp Olive oil
1 Tbsp Dijon mustard
1 Tbsp Lemon juice
2 Tbsp Apple cider vinegar
½ tsp of Crushed red pepper
1 tsp sea salt
½ tsp black pepper
Optional: 1 Tbsp Ken’s Light Cesar Dressing for a fuller dressing flavor
Note: You can grate your brussel sprouts or buy them already shredded. It’s a LOT easier and faster to buy them already shredded if you have that option. But for the freshest salad, use a hand grater, a mandolin, or a food processor and grate them yourself.
Place the shredded brussel sprouts in a large mixing bowl.
In a small bowl combine the olive oil, lemon juice, apple cider vinegar, dijon mustard, crushed red pepper, salt, and pepper. Whisk the mixture until thoroughly combined. Pour the mixture over the brussel sprouts and toss until fully coated. Let sit for about 10 minutes to let the brussel sprouts soften a bit in the liquid.
Add the apples, parmesan cheese, and walnuts and toss it all together. Before eating, let sit for at least another 10 minutes to let the flavors marry, or store in the fridge until you are to eat. I love the way this slaw tastes as is, but if you want a fuller dressing flavor pour in 1 tbsp of Ken’s light Cesar dressing and toss well. It’s delish both ways!
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