This Brussels Sprouts and Apple Slaw is a great example of traditional Thanksgiving ingredients and flavors used to update the wonderful cabbage salads that are often served with tacos. Since Brussels are in the cabbage family, they substitute in for cabbage easily, but because of their size, shape and color they create a more dramatic dish. Parboiling and shocking make them bright green. It’s simple, easy, and you can boil and slice the Brussels a day ahead. Apples should be day of to prevent browning and the lemon juice will slow the oxidation down. This Brussels Sprouts and Apple Slaw is great year round, especially with bbq and other spicy or saucy foods.
1 pound Brussels
2 honey crisp apples; cut into matchsticks
½ teaspoon salt
½ teaspoon pepper
1-2 tablespoons walnut oil
1 lemon; juiced
1-2 tablespoons apple cider vinegar
Bring a medium pot of salted water to a boil. Parboil the Brussels for 1 minute if they’re small and 1 ½ if they’re large. Remove to a bowl of ice water and shock them. Drain. Using a course food processor disk, slice them. 
Matchstick the apple slices. Put the apples in a large bowl. Toss with the lemon juice. 
Add the Brussels and the rest of the dressing. Toss well. 
Hey Barrett,
This sounds so good! Do you think there’s anything I could substitute for the Walnut Oil?
Lauren
Yes, of course. Any nut oil would be great. Hazelnut, almond, etc. (I wouldn’t use peanut). And there’s nothing wrong with olive oil. And you could always just add some walnuts to the top of the salad as a garnish if you wanted to get a little of the walnut flavor and then use olive oil on the salad itself. Enjoy.
Made this one a couple times. I now love brussel sprouts.
Now THAT is a true compliment. Thanks for the feedback.