Holiday Slaw

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 8 Servings

As our resident salad columnist, it should come as no surprise that I think there needs to be a salad on every Thanksgiving table — but I’m not wrong! A salad’s crunchy texture and bright flavor perfectly balance the richer dishes on your plate. Normally I make my great big holiday salad, but if I’m gonna pare things down then I’m definitely making this apple Brussels sprout slaw instead.

Ingredients

1/3 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons apple cider or unfiltered apple juice
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1/2 teaspoon kosher salt, plus more as needed
1/8 to 1/4 teaspoon ground cinnamon
1/4 teaspoon coarsely ground black pepper, plus more as needed
1 pound Brussels sprouts, ends trimmed
1 medium shallot, thinly sliced (about 1/3 cup)
1 medium sweet-tart apple, such as Honeycrisp or Pink Lady, cored and cut into matchsticks (about 1 1/4 cups)
1/2 cup dried cranberries or dried cherries
1/2 cup coarsely chopped toasted pecans
1/4 cup finely chopped fresh parsley leaves and tender stems (about 1/4 medium bunch)

Instructions

Make the dressing:
Place 1/3 cup extra-virgin olive oil, 1/4 cup apple cider vinegar, 2 tablespoons apple cider, 1 tablespoon maple syrup, 1 tablespoon whole-grain mustard, 1/2 teaspoon kosher salt, 1/8 to 1/4 teaspoon ground cinnamon, and 1/4 teaspoon black pepper in a jar or medium bowl. Seal the jar and shake, or whisk until combined.
Make the salad:
Using a food processor with a slicing attachment, a mandoline, or a knife, finely shred 1 pound trimmed Brussels sprouts (about 6 cups). Place in a large bowl. Add 1 thinly sliced medium shallot, 1 matchstick-cut medium apple, 1/2 cup dried cranberries, 1/2 cup coarsely chopped toasted pecans, and 1/4 cup finely chopped fresh parsley leaves. Drizzle with the dressing and toss to combine. Taste and season with kosher salt and black pepper as needed.