A fresh, crunchy salad that tosses shredded apple, fennel and Brussels sprouts in a tangy vinaigrette. Ready in under 20 minutes!
I guess you guys know by now: I love salads. Which is good because I also love cookies.
And this summer I’ve been on a total salad rampage. No vegetable was safe from my wrath {except for lettuce…no thank-you!}. There were also some fruit, cheese and nut casualties.
And sadly, summer is coming to a close, however, salad-palooza will continue on into the fall probably with fun things like sweet potato and kale and BACON. I have plans.
And with summer coming to a close, I am totally in denial…sniff sniff…{
Do you guys agree that the word ‘slaw’ is just all-round unappealing? Slaw. It should either be some sort of Lord of the Rings evil mutant villain thing, or it could be the name of something that grows in the back of your fridge.
But in reality, slaw is such a fresh, crunchy, tangy, delicious salad that takes almost no effort at all. I feel like it deserves a new, more flattering name. Any ideas?
While we ponder this, let me tell you about the salad. Crisp, cool, sweet and tart Granny Smith apples. Crunchy fennel with a teeny hint of licorice. And shredded Brussels sprouts, which add a crunchy, almost cabbage-like quality to the apple/fennel salad party.
The salad is tossed in an apple cider vinaigrette, which is a little bit sweet and a lot tangy. Yum yum yummers.
And guys, my FAVORITE part of all {other than throwing things in my new food processor and laughing maniacally as it shredded them}, was the fact that this recipe took me maybe 15 minutes total to put together.
Easy is good, because it’s STILL SUMMER {have I mentioned that?}, and you need to soak up every last drop of it.
Enjoy!
Apple Fennel Brussels Sprouts Slaw
- 1 medium granny smith apple {approx 2 cups}
- ½ fennel bulb, or 1 small bulb {approx 2 cups}
- 6-8 Brussels sprouts {approx 2 cups}
- 2 tsp fennel fronds, chopped
- 3 tbsp apple cider vinaigrette
- 1½ tbsp olive oil
- 1½ tsp granulated sugar
- 1½ tsp lemon juice
- salt and pepper to taste
- Slice the apple, fennel and Brussels sprouts as thinly as possible, using a food processor or mandoline.
- Combine all vinaigrette ingredients, whisk until sugar is dissolved.
- Toss and serve immediately
