Brussels Sprout, Apple & Pear

Slaw

TOTAL TIME

20 MIN

Serves 4

Coleslaw is one of the best things that could’ve ever happened to an American barbecue or block party. Not only am I a coleslaw fanboy, I happen to think of myself as a bit of a connoisseur. I make it year-round and in all forms. This version is one of my favorites because it takes coleslaw out of its summer context and gives it an autumnal feel thanks to the Brussels sprouts, apples, and pears.

• ⅓ cup mayonnaise
• 3 tablespoons apple cider vinegar
• ¾ teaspoon celery seeds
• 12 ounces Brussels sprouts, trimmed and thinly sliced
• 1 large Granny Smith apple, cored and julienned
• 1 very firm Bartlett pear, cored and julienned
• Kosher salt and freshly ground black pepper

In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds. Add the Brussels sprouts, apple, and pear and toss well. Season with salt and pepper and toss again. Serve.

TIP I prefer to slice Brussels sprouts by hand instead of using a food processor or mandoline because you can get them just thick enough that way, and I happen to love their just-firm-enough bite. To get long, thin slices that hold their natural shape, I slice them lengthwise. It’s easy! Just trim the root so the sprout will stand on a work surface and slice down lengthwise. If you prefer, pick up store-bought sliced ones.