The dressing is a simple combination of cider vinegar, fresh lemon juice, honey and olive oil. Whisk together and then season with salt and freshly ground black pepper.
The Brussels sprouts will need to be trimmed at the stem end and then any blemished outer leaves removed. You can slice or grate the Brussels sprouts by hand for the salad, or you can use a food processor fitted with the slicing or grating disk, which is a real time saver.
The final additions to the salad are some chopped dried cranberries, toasted walnuts and chopped apple. You can make the salad a day before serving, but wait and add the pecans and apples just before serving.
Pack some up for a healthy lunch at the office.
CRISPY BRUSSELS SPROUT SALAD
1 pound fresh Brussels sprouts, ends trimmed, very thinly sliced or shredded
½ cup dried cranberries, or more to taste, chopped
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice (1 lemon)
¼ cup honey
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
¼ cup toasted walnuts or pecans, chopped
½ cup chopped Granny Smith apple
Combine the Brussels sprouts and dried cranberries in a large bowl or plastic container with a tight-fitting lid. Whisk the vinegar, lemon juice, honey and olive oil together in a small bowl. Season to taste with salt and pepper and toss with the sprouts. Cover and refrigerate. At serving time, stir in the toasted nuts and apple. Makes 4 servings.