Photo: Greg Dupree; Food Styling: Catherine Crowell Steele; Prop Styling: Heather Chadduck Hillegas
Active Time
20 Mins
Total Time
25 Mins
Yield
Serves 8 (serving size: 3/4 cup)

How to Make It

Thinly slice Brussels sprouts using a mandoline or food processor fitted with the slicer attachment. Transfer sliced Brussels sprouts to a large bowl. Add olive oil, lemon zest, lemon juice, and crushed red pepper; toss to coat. Add diced apple, Parmesan cheese, pecans, honey, salt, and black pepper; toss to coat. Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.

Ratings & Reviews

very good

carolfitz
June 29, 2017
Made to recipe except cut & thin-sliced the apple to "mirror" the size of the sliced sprouts.  Only recommendation is to taste your Parm to see how salty it is and maybe cut back on the teaspoon of salt added at the end.  It was a very good slaw but would have been better with a little less salt.