Reviews Add Rating & Review 226 Ratings 5 star values: 31 4 star values: 34 3 star values: 91 2 star values: 62 1 star values: 8
Back to Green-Cabbage and Red-Apple Slaw with Brussels Sprouts All Reviews for Green-Cabbage and Red-Apple Slaw with Brussels Sprouts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Green-Cabbage and Red-Apple Slaw with Brussels Sprouts Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 tablespoons cider vinegar 1/2 small green cabbage, very thinly sliced (about 5 cups) 8 brussels sprouts (about 6 ounces), trimmed, halved lengthwise, and thinly sliced 1/2 small red onion, halved lengthwise and thinly sliced crosswise (about 1/2 cup) 1/3 cup fresh orange juice 4 teaspoons fresh lemon juice 1 tablespoon finely chopped fresh dill 1 teaspoon grainy mustard 1 teaspoon poppy seeds 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground pepper 3 tablespoons extra-virgin olive oil 2 small red apples, such as Gala, cut into matchsticks
Cook’s Notes Slaw can be refrigerated in an airtight container up to 2 days.
Gallery Green-Cabbage and Red-Apple Slaw with Brussels Sprouts
Recipe Summary Servings: 6
Gallery
Green-Cabbage and Red-Apple Slaw with Brussels Sprouts
Green-Cabbage and Red-Apple Slaw with Brussels Sprouts
Green-Cabbage and Red-Apple Slaw with Brussels Sprouts
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons cider vinegar 1/2 small green cabbage, very thinly sliced (about 5 cups) 8 brussels sprouts (about 6 ounces), trimmed, halved lengthwise, and thinly sliced 1/2 small red onion, halved lengthwise and thinly sliced crosswise (about 1/2 cup) 1/3 cup fresh orange juice 4 teaspoons fresh lemon juice 1 tablespoon finely chopped fresh dill 1 teaspoon grainy mustard 1 teaspoon poppy seeds 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground pepper 3 tablespoons extra-virgin olive oil 2 small red apples, such as Gala, cut into matchsticks
Directions
Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.
Cook’s Notes Slaw can be refrigerated in an airtight container up to 2 days.
Cook’s Notes
Slaw can be refrigerated in an airtight container up to 2 days.
Reviews
Add Rating & Review 226 Ratings 5 star values: 31 4 star values: 34 3 star values: 91 2 star values: 62 1 star values: 8
Reviews
Add Rating & Review 226 Ratings 5 star values: 31 4 star values: 34 3 star values: 91 2 star values: 62 1 star values: 8
Add Rating & Review
226 Ratings 5 star values: 31 4 star values: 34 3 star values: 91 2 star values: 62 1 star values: 8
226 Ratings 5 star values: 31 4 star values: 34 3 star values: 91 2 star values: 62 1 star values: 8
226 Ratings 5 star values: 31 4 star values: 34 3 star values: 91 2 star values: 62 1 star values: 8
5 star values: 31 4 star values: 34 3 star values: 91 2 star values: 62 1 star values: 8
All Reviews for Green-Cabbage and Red-Apple Slaw with Brussels Sprouts
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Green-Cabbage and Red-Apple Slaw with Brussels Sprouts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
