Ingredients

The following ingredients have 4 Servings
  • 1 pound Brussels sprouts, trimmed, halved and thinly sliced
  • 1 small shallot, very finely chopped
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1 jalapeño pepper, seeded, deveined and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 Granny Smith apples, cored and cut into matchsticks

Instruction

  • Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and cook until bright green, about 30 seconds.
  • Drain and place in ice water until cool. Drain well and spread on a large towel-lined baking sheet to dry completely, about 30 minutes.
  • In a small bowl, whisk together shallot, vinegar, sugar, salt and jalapeño. Slowly whisk in oil until dressing is emulsified.
  • Place sprouts and apples in a large bowl. Add dressing and toss to coat.
  • Serve immediately for a fresh crunchy salad, or refrigerate overnight for a slaw-like consistency.