I made this recipe back in early spring, but it also works well for the fall season. The cool weather veggies like kale, Brussels sprouts, and endive go nicely with crisp, tart apples this time of year, and both can be found in this recipe.
You can watch me make this recipe on the WWLP-TV Mass Appeal cooking segment here:
Shaved Brussels Sprout Slaw with Lemon Vinaigrette
1 Honeycrisp apple, cut into wedges and thinly sliced
1 pound Brussels sprouts, trimmed, thinly shaved
1 endive, thinly sliced
2-3 large leaves lacinato kale, ribs removed, thinly sliced into ribbons
1/2 cup dried cranberries
1/2 cup toasted pecans, chopped
1 Tbl lemon
1-2 Tbl agave syrup
1 Tbl apple cider vinegar
2-3 Tbl extra virgin olive oil
1/8 tsp sea salt
In a large bowl, whisk lemon juice, agave, cider vinegar, olive oil and salt, until completely blended. Add apple, Brussels sprouts, kale, endive, cranberries and pecans. Toss gently to mix.
Note: Shaved Brussels sprouts, sliced kale and endive can be combined ahead of time, stored in a ziplock bag, or covered and stored in fridge. When ready to serve, simply toss with remaining ingredients.