This sweet and savory Brussels Sprout Slaw makes the perfect anytime go-to side dish or main salad
1lbBrussels Sprouts, Freshtrimmed and halved
2largeGala Applesdeseeded and quartered
6TbspReduced White Balsamic Vinegar4% acidity
2TbspDijon Mustardlow sodium
Trim the ends of Brussels Sprouts, cut in half, and place into a food processor fitted with an “S” blade.
Add the Julienne Carrots to the food processor.
Deseed and quarter 2 large Gala apples. Trim the ends and quarter the radish. Add both the sliced apples and radish to the food processor. Lid the processor and pulse the ingredients into a fine slaw texture.
Transfer the chopped slaw into a mixing bowl. Add the reduced balsamic vinegar, Dijon mustard, and celery seeds. Give a thorough stir thru. Cover the bowl and allow to marinate for 30 minutes.
Stir thru once more and serve as desired. Enjoy!
Slaw will keep in a tightly sealed glass jar for about 3-5 days.