Apple Fennel Brussels Sprouts Slaw Recipes

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APPLE FENNEL BRUSSELS SPROUTS SLAW



Apple Fennel Brussels Sprouts Slaw image

A fresh, crunchy salad that tosses shredded apple, fennel and Brussels sprouts in a tangy vinaigrette. Ready in under 20 minutes!

Provided by Denise Bustard

Categories     Salad

Time 20m

Number Of Ingredients 9

1 medium granny smith apple ((sliced & cored; skin can stay on))
1/2 fennel bulb ((fronds reserved; slice to fit in food processor chute))
2 cups Brussels sprouts ((washed and ends trimmed))
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon dijon mustard
2 tablespoons fennel fronds ((chopped; go up to 1/3 cup if you love fennel))
salt and pepper

Steps:

  • Slice the apple, fennel and Brussels sprouts as thinly as possible, using a food processor or mandoline.
  • Combine all vinaigrette ingredients in a jar or salad dressing shaker and shake until completely combined.
  • Toss and serve immediately

Nutrition Facts : ServingSize 1 /6 of batch, Calories 109 kcal, Carbohydrate 11 g, Protein 1 g, Fat 7 g, Sodium 26 mg, Fiber 3 g, Sugar 6 g, SaturatedFat 1 g

ROASTED BRUSSELS SPROUTS WITH BACON AND APPLES



Roasted Brussels Sprouts with Bacon and Apples image

Oven-roasted Brussels sprouts, apples, and bits of bacon are glazed in an herby maple seasoning in this easy side dish that works alongside any main.

Provided by LaBurd

Time 50m

Yield 8

Number Of Ingredients 13

2 pounds Brussels sprouts, trimmed and quartered
2 medium Granny Smith apples, cored and chopped
⅓ cup avocado oil
5 slices turkey bacon, chopped
2 tablespoons maple syrup
¼ teaspoon ground black pepper
¼ teaspoon sea salt
1 pinch ground thyme, or to taste
1 pinch dried marjoram, or to taste
1 pinch crushed dried rosemary, or to taste
1 pinch crushed dried lavender, or to taste
1 pinch fennel seeds, or to taste
1 pinch dried oregano, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
  • Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 19 g, Cholesterol 5.2 mg, Fat 10.7 g, Fiber 5.3 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 154.4 mg, Sugar 9.7 g

CELERY, APPLE, AND FENNEL SLAW



Celery, Apple, and Fennel Slaw image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     Mother's Day     Graduation     Father's Day     Sukkot     Backyard BBQ     Buffet     Apple     Celery     Fennel     Fall     Spring     Summer     Family Reunion     Healthy     Vegan     Raw     Potluck     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper

Steps:

  • Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

LEMONY BRUSSELS SPROUT SLAW



Lemony Brussels Sprout Slaw image

Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It's not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup olive oil
1 1/2 pounds brussels sprouts, trimmed and shredded
1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
1 large shallot, chopped
Salt
Freshly ground black pepper
1/4 cup chopped fresh mint leaves

Steps:

  • To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
  • Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams

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