Adapted from Cook For Your Life
This recipe highlights the delicious crunch and tang of apples and Brussels sprouts, while offering a lower fat, more nutritious alternative to coleslaw. Apple cider vinegar aids digestion, while local honey helps fight seasonal allergies. Goes great with your favorite end of summer barbecue meal!
1 large gala apple, julienned
¼ cup lemon juice
1 pound of Brussels sprouts, shredded
2 carrots, shredded
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons local honey
Salt and pepper to taste
1/3 cup toasted chopped walnuts
Combine julienned apple with lemon juice and mix well. The citric acid in lemon juice acts as an antioxidant to stop browning.
Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and salt and pepper.
Toss apple and lemon mixture with Brussels sprouts, carrots, and dressing.
Top with toasted walnuts and serve.
Serves 4-6.
