While stuffing, mashed potatoes, and gravy are the absolute best part of Thanksgiving, sometimes a bright and refreshing salad is just as satisfying. One can’t exclusively live off rich and carby food, even during the holidays, can they? This salad of shredded, raw Brussels sprouts offers lightness, freshness, and slight crunch. Since Brussels are a hearty vegetable, this salad can even be made in advance, dressed, and sit in the fridge for a few hours before serving. I even like it the following day as an integral part of sandwiches made from leftovers.
Ingredients
- 1 granny smith apple, washed
- 1 lemon, juiced
- 1 1/2 pounds Brussels sprouts, washed and trimmed
- 1 teaspoon whole-grain mustard
- 1 1/2 tablespoons white wine vinegar (apple cider vinegar works in a pinch, too)
- 6 tablespoons extra-virgin olive oil
- 1/2 tsp Freshly ground black pepper
- 1 1/2 teaspoons kosher salt, plus more to season
- 1/3 cup dried cranberries
- 1/3 cup toasted nuts, chopped (pecans, pistachios, or hazelnuts are all delightful)
Instructions
Cut apple into quarters, then slice apple very thinly. This may be done on a mandoline at about 1/8 inch thick, using the slicing disk on a food processor, or by hand and using a very sharp knife. Place apple in a large bowl and add lemon juice (to prevent apple from browning). Next using the same slicing method as the apples, slice the brussels sprouts very thinly then add to same bowl as apple.
Meanwhile, make the dressing by placing mustard and vinegar in a medium sized bowl. Whisk together, then steadily stream in the olive oil while constantly whisking. Whisk until thoroughly combined (aka emulsified). Season with salt and pepper.
At this point you may cover and leave the bowl of apple and Brussels and the other bowl of vinaigrette in the fridge for up to a day. Prior to serving (at least 30 minutes but up to a few hours), toss together the apple and Brussels with about 3/4 of the vini. Assess how dressed you want it and add more, if desired. Toss in cranberries. Right before serving, taste for seasoning and texture. You may want to season with extra salt (I occasionally do) or loosen it up with an extra drizzle of olive oil or brighten it up with a little extra lemon juice (which I occasionally do)—the flavors will meld as the salad sits, so use your best judgement as to whether or not it needs anything. Add chopped nuts immediately before servings so they don’t lose their crunch.
