Apple Fennel Brussels Sprouts Slaw
A fresh, crunchy salad that tosses shredded apple, fennel and Brussels sprouts in a tangy vinaigrette. Ready in under 20 minutes!
Servings: 6
Calories: 109kcal
Ingredients
Salad
- 1 medium granny smith apple (sliced & cored; skin can stay on)
- ½ fennel bulb (fronds reserved; slice to fit in food processor chute)
- 2 cups Brussels sprouts (washed and ends trimmed)
Vinaigrette
- 3 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon dijon mustard
- 2 tablespoons fennel fronds (chopped; go up to ⅓ cup if you love fennel)
- salt and pepper
Instructions
- Slice the apple, fennel and Brussels sprouts as thinly as possible, using a food processor or mandoline.
- Combine all vinaigrette ingredients in a jar or salad dressing shaker and shake until completely combined.
- Toss and serve immediately
Storage
- Unfortunately, this salad does not keep well once dressed.
- Brussels sprouts and fennel may be sliced up to 4 days ahead and stored in an air tight container in the fridge.
- Vinaigrette may be shaken up 1-2 weeks ahead (leave out the fennel and add it just before serving).
Video
Nutrition
Serving: 1/6 of batch | Calories: 109kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 255mg | Fiber: 3g | Sugar: 6g | Vitamin A: 264IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 1mg