Brussels Sprouts Salad w/apple & Lemon Maple dressing

Here is my favorite salad these days using raw, shredded brussels sprouts. Because of the time of year I chose to use maple syrup as the sweetener. You could also use cider vinegar instead of lemon, but I find the lemon to brighten up the maple flavor. If using honey as a sweetener then I would suggest using cider vinegar.

Brussels sprouts are a hearty vegetable, like cabbage, so if making and dressing this salad in advance it will still last for 2-3 days in the fridge. If you want to make it for the week then dress it with only lemon to keep the apple from turning and add mayo and maple the day you are going to eat it.

Use a mandoline, or food processor with fine shredding disk.

15, or so, large brussels sprouts, shredded

1 lg apple, julienned, or small dice (I used Honeycrisp)

Italian parsley

Dressing (two options)

#1

lemon juice (I used 3 lemons, I'm guessing it was about 1/4 c. which equals 4 tbls)

4 tbl mayonaise (good quality, or if you are my friend Fawn, homemade!)

2 tbl maple syrup

#2

4 tbl apple cider vinegar

4 tbl mayonaise

2 tbl honey or raw sugar

I do not make the dressing seperate, I simply squeeze the lemon over the veg and distribute first. Then I add the mayo and maple syrup. I mix that in next and let the salad kind of "marinate" in the fridge until I'm ready to eat it.

In both of these dressing options you could stretch and increase the amount by adding 2-4 tbl of plain yogurt. Try it without first, but if you find you like your salad "wetter" without too many more calories go ahead and try the plain yogurt addition.

Oh and always season with salt!

Add a protein of your choice, I used shredded roasted chicken (and some crumbled bacon is a bonus!). This salad was inspired from my visit with Fawn last week. Apples in the salad and mayo as the base of the dressing. Fawn seems to be into roasting and eating a lot of chicken so guess what I'm doing lately? Yep, I'm on my third chicken of the week!