1 lb Brussels sprouts, sliced into thin ribbons*
1/2 red onion, slivered
1 tart apple, julienned
3 Tbl Honey Ginger Balsamic
1/2 cup Koroneiki Olive Oil
1 Tbl Dijon Mustard
2 tsp brown sugar
Carrot Ginger Salt Blend
Toasted chopped pecans

Brussels sprouts seem to be the punchline in many “eat your vegetables” stories. We’re committed to changing that story! And that’s no joke, especially with this recipe. Our Honey Ginger Balsamic works wonders on these little cabbages especially when combined with apples, onions, pecans and finished with our Carrot Ginger Grinder Salt. Now, eat your vegetables! 


1.Trim the root end from the Brussels sprouts. In order to slice the Brussels sprouts thin, use a food processor fitted with a slicing accessory or a mandolin. Or, you can cut each Brussels sprout in half lengthwise, then place the flat side on the cutting board. Then slice the brussels sprouts to create ribbons.
2.Combine the Brussels sprouts, onion and apple in a large bowl.
3.To make the dressing, whisk together the Honey Ginger Balsamic, Koroneiki Olive Oil, dijon mustard and brown sugar.
4.Drizzle over the salad a little at a time and toss to coat. Stop when the greens are well coated and glistening with the dressing. No dressing should pool in the bottom of the bowl.
5.Season to taste with the Carrot Ginger Grinder Salt. Garnish with the pecans. Refrigerate any unused dressing.

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