We love Brussels sprout salads but wanted a quicker approach than the tedium of pulling apart the leaves. The food processor slices each sprout nice and thin with lightning-fast speed.
Cooking Light NOVEMBER 2013
1. Slice Brussels sprouts in a food processor fitted with a slicing blade. Combine sprouts, apple, celery, and walnuts. Combine canola mayo, apple cider, sour cream, kosher salt, and pepper, stirring with a whisk. Drizzle over salad; toss to coat.
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