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.
1 pound Brussels sprouts
1 1/4 cups diced apple
3/4 cup chopped celery
1/4 cup chopped toasted walnuts
5 tablespoons canola mayonnaise
1/4 cup apple cider
3 tablespoons light sour cream
1/2 teaspoon kosher salt
1/4 teaspoon pepper
How to Make It
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.