Food and Recipes Veggies Brussel Sprouts Brussels Sprout Slaw with Apples and Pecans Recipe Be the first to rate & review! Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You'll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you've tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften. By Virginia Willis Virginia Willis Virginia Willis is a Food Network Kitchen chef and James Beard award-winning cookbook author. Her first cookbook, Bon Appetit, Y'all premiered in 2008 and since then, she's developed a stellar reputation for chef-inspired recipes for home cooks. She is has been featured in the NY Times, Washington Post, People Magazine, and USA Today. Fans love her knack for giving classic French dishes a down-home feel and reimagining Southern favorites. Beginning in 2019 she lost 65 pounds and has kept it off for well over a year. In 2022, her health journey was documented in Eating Well magazine as a weight loss success story. Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, "If a French-trained Southern chef can do it, you can, too!" Southern Living's editorial guidelines Published on December 5, 2016 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 20 mins Total Time: 25 mins Yield: Serves 8 (serving size: 3/4 cup) Ingredients 1 pound trimmed Brussels sprouts 6 tablespoons extra-virgin olive oil 1 tablespoon lemon zest 1/4 cup fresh lemon juice 1/2 teaspoon crushed red pepper 1 diced Granny Smith or Honeycrisp apple 2 ounces shredded Parmesan cheese 1/3 cup toasted and chopped pecans 1 tablespoon honey 1 teaspoon kosher salt 1/2 teaspoon black pepper Directions Thinly slice 1 lb. trimmed Brussels sprouts using a mandoline or food processor fitted with the slicer attachment. Transfer sliced Brussels sprouts to a large bowl. Add 6 Tbsp. extra-virgin olive oil, 1 Tbsp. lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp. crushed red pepper; toss to coat. Add 1 diced Granny Smith or Honeycrisp apple, 2 oz. shredded Parmesan cheese, 1/3 cup toasted and chopped pecans, 1 Tbsp. honey, 1 tsp. kosher salt, and 1/2 tsp. black pepper; toss to coat. Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry. Rate it Print