Do you love the crunch of coleslaw or the heartiness of a chopped kale salad?
Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter.
A mandoline or very sharp knife will give you the thinnest Brussels sprouts.
Credit: Greg DuPree
trimmed Brussels sprouts using a mandoline or food processor fitted with the slicer attachment.
Transfer sliced Brussels sprouts to a large bowl.
extra-virgin olive oil, 1 Tbsp.
lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp.
crushed red pepper; toss to coat.
Add 1 diced Granny Smith or Honeycrisp apple, 2 oz.
shredded Parmesan cheese, 1/3 cup toasted and chopped pecans, 1 Tbsp.
honey, 1 tsp.
kosher salt, and 1/2 tsp.
black pepper; toss to coat.
Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.
