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A bowl of colorful coleslaw with chopped green and purple cabbage, diced apples, pecans, and raisins, all mixed with a creamy dressing. The bowl is placed on a blue and white striped cloth.
Penny Kovacs

Shredded Brussels, Apple and Pecan Salad

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This Shredded Brussels, Apple & Pecan Salad with a dreamy "Honey" Dijon Dressing is bursting with flavor and texture! It ticks all the boxes having crunch, tang, sweet and did I mention crunch? This is a great salad to make ahead as it is even better the second day and perfect for all your backyard BBQ gatherings!
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Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Servings: 8 people
Course: BBQ, Brunch, Dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Brussels Sprouts shredded, see note
  • 2 cups Red cabbage shredded
  • 1/2 cup Red onion diced
  • 1 Apple Pink Lady, cored & cubed
  • 1/2 cup Dried cranberries unsweetened
  • 1 cup Pecans
  • 1 tsp Ghee
  • 1 pinch Salt
  • "Honey" Dijon Dressing:
  • 1 cup Avocado oil mayonnaise
  • 6 Medjool dates pitted & diced
  • 3 Tbsp Dijon mustard
  • 1 Tbsp Apple cider vinegar
  • 1 pinch Salt

Method
 

  1. Toast pecans in melted ghee for about 5 minutes.
  2. Sprinkle with pinch of salt and set aside to cool.
  3. In a large bowl combine Brussels, cabbage, apples, onion, cranberries and pecans, tossing well.
  4. Combine dressing ingredients in high speed blender till smooth and creamy.
  5. Pour over salad and toss well.
  6. Enjoy!

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