Slaw doesn't have to boring, and this one is anything but. Use the slicer attachment on the food processor to make quick work of the veg! There's no mayo in this tangy crunchy side, so it's perfect for picnics and cookouts.
1granny smith applepeeled, seeded and cored, cut into quarters or eighths
½fennel bulbcored and shredded
½cupwalnutschopped
FOR HONEY MUSTARD DRESSING
2tablespoons apple cider vinegar
2tablespoonsvegetable or canola oil
1teaspoonwhole grain mustard
2teaspoonshoney
½teaspoonkosher salt
¼teaspoonblack pepper
Instructions
Preheat oven to 350. Lay walnuts in a single layer on a sheet pan. Bake for 8-10 minutes until lightly toasted. Set aside.
FOR THE HONEY MUSTARD DRESSING
In a large bowl, combine the whole grain mustard, honey, apple cider vinegar, oil, kosher salt and pepper. Whisk to combine and set aside.
PREPARE THE VEGETABLES
For the ultimate ease - use the slicer attachment on your food processor to slice the veggies, otherwise, a sharp chef's knife work well. If using the food processor, feed the vegetables into the chute and pulse to process.
If you're using a sharp knife, Slice the brussels sprouts into very thin rounds, julienne the fennel and apple into matchsticks. (the knife actually makes a prettier salad, but since you'd probably rather enjoy eating it rather than looking at it....)
Add the shredded brussel sprouts, apple and fennel to the dressing and gently toss to combine.
Just before serving, sprinkle with the toasted walnuts -- if you add them too early, they'll get soft.