Apple and Brussel Sprout Salad

I’m not going to do this salad any justice.

I am officially on a book bender, and I just can’t think of anything else but getting back to reading, wrapped up in a blanket, in my pajamas, until my eyes just can’t hold themselves open any longer.

I am loving every minute of it – except having to stop reading because of work and to sleep and to cook and to eat.

Do you do the same thing with books?

I remember being the same way when I was younger. I would find a book I loved or author I couldn’t get enough of, and I would read and read and read until there was nothing left and I had to find a new series or new author.

Do you remember those Goosebumps books?

I read 7 in one day. That’s insane, right?

PS: Please don’t do that. I had the weirdest dreams that night about dolls that came to life and strange creatures in the closets.

Before I get back to my book, I do want to tell you about this salad because it was a triumph in our house.

See, Nick does not like brussel sprouts. I’ve tried them sauteed and roasted (which I love), but he is not a fan.

I know he likes coleslaw, though, and brussel sprouts are just the mini-me to regular cabbage – or close enough, anyway.

Instead of making a mayo-based slaw, I kept this salad lighter and we had it on the side of our tikka masala.

And you know what? He really liked it.

Using the sprouts in any way I would normally use regular cabbage seems to be the key in our house.

 

Apple and Brussel Sprout Salad

Makes: 4-6 servings

Ingredients:

  • 1 pound brussel sprouts, cored and thinly sliced
  • 1 medium apple, cored and thinly sliced
  • 1/2 cup scallions, sliced
  • 1/2 cup sunflower seeds
  • 1 and 1/2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1/2 Tbsp sesame oil
  • 1 tsp Sriracha or other hot sauce
  • 1 tsp salt
  • 1/2 tsp pepper

Directions:

  1. In a large bowl, toss the sliced brussel sprouts with the sliced apple, scallions, and sunflower seeds.
  2. Drizzle the olive oil, vinegar, sesame oil, and Sriracha over the salad.
  3. Stir everything together and season with salt and pepper.
  4. Let the salad sit for 30 minutes before serving.

33 comments

  1. I am exactly the same when it comes to books – I have to try and limit what I read during the week because once I get sucked in, I’m never going to do any work or clean the house at all!

    I love the fresh flavours of this salad, it sounds delicious!

  2. I wish I was into reading!! This looks amazing. I knew I was going to want to bookmark it-so i waited until I was on my computer to read it!

  3. I am loving the brussel sprout salads. My store even does all of the prep work by pre-shredding them for me. Love that!

  4. Shaved sprouts have been my go-to way to convince people they can like them, too. This sounds great, and would probably make a perfect light main dish with some broiled shrimp tossed in.

    …okay, back to my own reading! (I’m the same as you — keep my nose in a book.)

  5. that sounds delicious!!!!

  6. Sounds yummy! What a interesting blend of flavours :D

  7. Love this salad! I am a huge fan of brussels!

  8. I do that with some books too.

    I love brussels sprouts and would definitely appreciate a salad like this.

  9. OK I will be the first one to say it
    I dont like brussel sprouts.

    I just joined a book club, what book are you reading?

    • It took me a while to figure out if I liked them :)

      I JUST finished the last book in the Twilight Saga (Breaking Dawn) last night – so, so good. I’ve got my next Coffeehouse Mystery book ready and waiting and need to make a list of other books to get soon!

  10. I am totally like that with books. Always have been. Now I’m in that “I’ve read every book my favorite authors have been written…WHAT do I read next?” mode.

  11. Made this tonight to go with a roast chicken. Holy crap! SOOO good. I am also a confessed BS hater, but I can get down with this salad. Thank you!!!

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