Brussels sprouts are not just for Christmas,try them shredded raw in a salad. They’re crunchy, fresh, and surprisingly delicious. Toss them with toasted pecans, juicy Irish apple, salty Parmesan, and a tangy-sweet maple and mustard dressing for a vibrant, no-cook side that proves sprouts deserve a place on the table all season.
Ingredients
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300g Brussels sprouts (or substitute with finely shredded white cabbage)
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70g Parmesan cheese, shaved or grated
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50g toasted pecans chopped
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2 small Irish apples, thinly sliced
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Salt & pepper
Dressing
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2.5 tbsp white wine vinegar or apple cider vinegar
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1.5 tbsp wholegrain mustard
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2.5 tbsp maple syrup
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1.5 tbsp olive oil
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Salt & pepper
Method
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Using a sharp knife or mandoline, finely shred the Brussels sprouts.
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In a bowl, whisk together the vinegar, mustard, maple syrup, olive oil, salt, and pepper.
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Add the shredded sprouts to a large bowl, pour over the dressing, and toss well to coat.
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Leave to sit for about 10 minutes to soften slightly.
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Add the sliced apples, toasted chopped pecans, and Parmesan.
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Season to taste with salt and pepper and toss gently to combine.
Serve and enjoy a crunchy, fresh, no-cook salad!