Brussels Sprouts & Apple Slaw

Total Time: 10min

INGREDIENTS

For poppyseed dressing

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• 1/2 teaspoon kosher salt
• Freshly ground pepper, to taste

For Brussels sprouts and apple slaw

• 1 (12-ounce) bag Basket & Bushel Brussels Sprouts, shredded
• 1 large Fuji or Granny Smith apple, cored and sliced thin
• 1/3 cup chopped pecans, toasted
• 1 green onion, sliced thin

METHOD

For poppyseed dressing

Whisk together the olive oil, vinegar and sugar until the sugar is mostly dissolved.
Whisk in the Dijon, poppy seeds, salt and pepper until combined. Set aside.

For salad

Add the Brussels sprouts, apple, pecans and green onion to a serving bowl.
Drizzle with the poppyseed dressing and toss to combine.