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Brussels Sprout Salad

Brussels Sprout Salad

Brussels Sprout Salad

Brussels Sprouts are one of Mary Jo’s favorite vegetables and they are showing up on menus more and more these days, usually cut in half and roasted as an appetizer. In this recipe, I shave them finely on a Mandoline and toss them with red apples, red onions and a Green Apple-Maple dressing.



Mandolines are essential in the kitchen to achieve a fine slice or efficient julienne, however, they are one of the most dangerous tools that home cooks use. My advice is to take your time, use the safety hand guard (or cut resistant gloves) and be careful.

Cut resistant gloves are a great, inexpensive way to prevent injuries in the kitchen. The safety hand guards that come with Mandolines can be cumbersome and hard to use, while these gloves give you the dexterity to manipulate the item you are cutting without the worry of harming yourself. Other great uses for these gloves are for shredding cheese or vegetables on a box grater, opening oysters with an oyster knife or removing the shoulder blade bone from a pork butt with a sharp tipped boning knife.

Brussels Sprout Salad

Recipe by Michael SalmonCourse: SaladsCuisine: AmericanDifficulty: Easy


Prep time




  • 2 cups finely sliced brussels sprouts (cored)

  • 1/2 cup finely sliced red onions

  • 1 red apple, cored and julienned

  • 1/4 cup Green Apple-Maple Dressing (recipe below)

  • Kosher salt and pepper to taste

  • Green Apple-Maple Dressing
  • 2 small granny smith apples, cored

  • 1/2 cup cider vinegar

  • 1/2 cup granulated sugar

  • 1/2 cup canola oil

  • 1/4 cup chopped Spanish onion

  • 1/2 teaspoon Kosher salt

  • 1/2 teaspoon dry mustard

  • 1 1/2 Tablespoons real maple syrup


  • Use a Mandoline to finely slice the Brussels sprouts and red onion, and to julienne the red apple. Combine the brussels sprouts, sliced red onion and julienned apple in a bowl and toss with the dressing to combine. Season with salt and pepper and serve.
  • Green Apple-Maple Dressing
  • Combine all the ingredients above in a blender and mix until smooth. 
  • The remaining dressing can be kept for up to 2 weeks and is great on salads.

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