Brussels Sprout Slaw with Apple and Pecans

Ingredients

Equipment Needed

• •Mandoline or food processor with slicing disk
• •Large mixing bowl
• •Medium whisk
• •Dry skillet for toasting

Instructions

1. 1

   Toast the pecans

   Spread pecans in a single layer in a dry skillet over medium heat. Shake the pan every thirty seconds, watching carefully. The moment you smell that warm, buttery fragrance and the nuts deepen to golden brown, about four minutes, transfer them immediately to a plate. They'll continue toasting from residual heat. Burned nuts are bitter and unredeemable.

   Toast pecans earlier in the day if you wish. They keep their crunch for hours at room temperature.
2. 2

   Shave the Brussels sprouts

   Trim the stem end from each sprout and peel away any yellowed outer leaves. Using a mandoline set to the thinnest setting, or the slicing disk of a food processor, shave the sprouts into fine ribbons. You want threads thin enough to eat raw without that sulfurous bite. Transfer to your largest mixing bowl.

   A sharp knife works if you lack a mandoline, but it takes patience. Halve each sprout lengthwise, then slice crosswise as thin as your knife skills allow.
3. 3

   Cut apple matchsticks

   Quarter and core the apples but leave the skin on. The red or green peel adds color and texture. Slice each quarter into thin planks, then stack and cut into matchsticks about an eighth-inch thick. Work quickly: apple oxidizes. Toss the matchsticks immediately with a squeeze of lemon juice if you're not dressing the slaw within ten minutes.

4. 4

   Build the vinaigrette

   In a medium bowl, combine the apple cider vinegar, Dijon mustard, honey, minced shallot, salt, and pepper. Whisk until the honey dissolves completely. Now comes the essential technique: while whisking constantly with one hand, drizzle the olive oil in a thin, steady stream with the other. Start with drops, then graduate to a thread-thin pour. The mustard acts as an emulsifier, binding the oil and vinegar into a creamy, unified dressing that clings to leaves rather than pooling at the bottom of the bowl.

   If your vinaigrette breaks and looks separated, pour it into a jar, add another teaspoon of mustard, and shake vigorously. The additional emulsifier will bring it back together.
5. 5

   Dress and massage the slaw

   Pour about three-quarters of the vinaigrette over the shaved Brussels sprouts. Now use your hands. Work the dressing into the sprouts, squeezing and massaging gently for a full minute. This breaks down the cellular structure, tenderizing raw sprouts and helping them absorb the dressing. The pile will reduce by nearly a third. Taste a strand. It should be tangy, lightly salted, and tender enough to eat without chewing forever.

6. 6

   Add texture components

   Add the apple matchsticks, toasted pecans, and dried cranberries to the dressed sprouts. Toss gently to distribute. Scatter the shaved cheddar over top. If serving immediately, drizzle with remaining vinaigrette and toss once more. If making ahead, reserve the remaining dressing, cheese, and half the pecans to add just before serving.

7. 7

   Rest and serve

   Here's the secret to this slaw: it improves with time. Unlike delicate lettuces that wilt under acid, Brussels sprouts grow more tender and flavorful as they marinate. Let the dressed slaw rest at least thirty minutes at room temperature, or refrigerate up to eight hours. Before serving, taste and adjust salt, scatter fresh parsley over the top, and present it proudly. This is a dish worthy of the Thanksgiving table.

   Add a final handful of pecans on top just before serving. They'll stay crunchy while the ones buried in the slaw soften slightly, creating textural contrast in every bite.

Chef Tips

• •Seek out firm, tight Brussels sprouts with bright green leaves. Yellowed or puffy sprouts are past their prime and will taste bitter even when dressed properly.
• •A mandoline makes quick work of shaving, but guard your fingers with the hand guard or a cut-resistant glove. I've seen too many knuckles sacrificed to slaw.
• •Aged white cheddar provides sharpness that cuts through the vinaigrette's sweetness. Pecorino Romano or Parmigiano-Reggiano work equally well if that's what you have.
• •For a more substantial dish, add shredded rotisserie chicken or crumbled bacon. The slaw becomes a main course worth of any autumn lunch.

Advance Preparation

• •The vinaigrette keeps refrigerated for one week. Shake vigorously before using, as it will separate.
• •Shaved Brussels sprouts can be dressed and refrigerated up to eight hours ahead. The texture improves with marinating time.
• •Toast pecans up to three days ahead and store in an airtight container at room temperature.
• •Add cheese, fresh pecans for the top, and parsley just before serving to maintain their textures.

Frequently Asked Questions

Nutrition Information

1 serving (about 425g)