Craveable creamy Brussels sprout slaw with apple and toasted almonds If any of you out there think that Brussels sprouts are absolutely uncraveable, this salad is here to show you otherwise! Simple, fresh, and quite addictive, this dish is wonderful in the cooler months when Brussels and apples are at their peak. The apple adds sweetness, the toasted almonds bring satisfying crunch and nuttiness, and the parsley lends major brightness. Hazelnuts would be another delicious nut option here. Ingredients Slaw: ⅓ cup (50 grams) raw almonds 1 packed cup (30 grams) fresh flat-leaf parsley leaves and stems ½ pound / 250g Brussels sprouts 1 apple 2 teaspoons freshly squeezed lemon juice Creamy maple vinaigrette 2 tablespoons cold-pressed olive oil 4 teaspoons Dijon mustard 4 teaspoons apple cider vinegar 2 teaspoons pure maple syrup ¼ cup (65 grams) plain yogurt (preferably goat or sheep; optional) 2 pinches of fine sea salt 2 pinches of freshly ground black pepper, plus more as needed Method Prepare the slaw: Preheat the oven to 300˚F (150˚C). Spread the almonds on a rimmed baking sheet in a single layer and roast until fragrant and slightly darker in color, 20 to 25 minutes. (A good way to check is to bite one in half and check the color in the center—it should be golden.) Remove from the oven and let cool completely. Roughly chop the almonds and the parsley leaves, finely mincing the stems. While the almonds are roasting, wash and trim the Brussels sprouts, removing any damaged outer leaves. Slice them as thinly as possible using a knife or a food processor with the shredding attachment. Place in a large bowl. Core and slice the apple into thin sections. In a small bowl, immediately toss the apple sections with the lemon juice to prevent browning. Make the dressing: Whisk together the olive oil, mustard, apple cider, vinegar, maple syrup, yogurt, salt, and pepper. Add the apples, almonds and parsley to the shredded Brussels, pour the dressing over top, add a generous amount of black pepper, and fold to combine. Serves 2 as a main, 4 as a side. – This story is part of a weekend-themed series in celebration of Kinfolk Issue 23: The Weekend Special. This recipe is from the cookbook Naturally Nourished by Sarah Britton, available now. TwitterFacebookPinterest This recipe is from the cookbook Naturally Nourished by Sarah Britton, available now. Related Stories Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote. Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping. Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others. Food Issue 17 Lunch with Peter Miller: White Bean Soup with Garlic and Sausage Lunch at the Shop: Seattle bookshop owner Peter Miller discusses the meaning of sitting down for lunch with your co-workers. Food Issue 17 The Blood Menu When we think of blood relatives, we consider comfort food, handed-down recipes and sharing meals with our families.
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