Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
A crisp, raw slaw featuring sharp cheddar, toasted nuts, and tart apple.
Why This Recipe Works
Shredding raw Brussels sprouts transforms them into a crisp, slaw-like base that holds up beautifully to heavy hitters like sharp cheddar and toasted hazelnuts. The tartness of the Granny Smith apple cuts through the richness, making this a bright addition to any autumn meal.
Instructions
Toast the hazelnuts in a 350-degree oven until the skins begin to crack and the nuts smell fragrant, about 10 minutes. While still warm, rub them vigorously in a clean kitchen towel to remove the loose skins, then chop coarsely.
Whisk the lemon juice, olive oil, shallot, salt, and pepper together in a large bowl until the dressing is well combined.
Add the thinly sliced Brussels sprouts to the dressing and toss thoroughly to coat. Let the salad sit for at least 5 minutes—the acid in the lemon juice helps soften the raw sprouts slightly.
Add the shredded cheddar, toasted hazelnuts, and apple pieces to the bowl and toss gently to combine.
Serve immediately while the apple is crisp and the nuts are crunchy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
