You may or may not have noticed, but I love salads. I intended to start November off with big hearty Thanksgiving inspiration… but, well, I’m not sure if the thought of mashed potatoes made my jeans feel tighter or if it was all the Christmas cookies I ate last week (don’t ask)… this week I ended up craving soups and, especially, salads.
I’m really excited about this salad because it’s so simple yet so delicious with all of its shred-y, crunchy textures. If you have a mandoline, this will go really quickly. If you don’t, you can use a sharp knife, just try to slice everything as thinly as you can. (And a side note: please use the safety attachment even though I didn’t here).
Shredded brussels sprouts and apples are the base of this salad. At the last minute I also tossed in some kohlrabi that had been sitting in my fridge for weeks as if it were waiting to be included in this salad. Sliced into thin matchsticks, it offers a really nice crunch. If you don’t have kohlrabi, you can skip it. But don’t skip the dried fruit or the toasted nuts. It’s these sweet & salty flavors that bring everything together.
We ate this salad with big bowls of pumpkin soup, but it’ll also be great as a lighter option on your Thanksgiving table.
- 12 ounces brussels sprouts (about 2 cups shredded)
- 1 apple, very thinly sliced
- 2 kohlrabi, stems removed, sliced into matchsticks
- ¼ cup dried cranberries or currants
- ¼ cup toasted pine nuts
- A good drizzle of olive oil (about 2 tablespoons)
- Squeeze of ½ a lemon
- Salt & pepper
- Very optional: grated pecorino or crumbled feta cheese
- Clean brussels sprouts by wiping them with a damp towel, then removing the top leaves that are dirty. You want your brussels sprouts to be very dry so the salad doesn't become too watery.
- Get out your mandoline if you have one. Slice the brussels sprouts into thin shreds, then slice the apples. Peel any rough parts off of the kohlrabi skin. Thinly slice the kohlrabi bulb into planks, then use a knife to slice the planks into little matchsticks.
- Place cut veggies into a bowl and add cranberries, pine nuts, and a few pinches of salt. Toss well, then add olive oil and a good squeeze of lemon and toss again. Taste and adjust seasonings. Let the salad sit for about 10 minutes at room temp, then serve. (Add some cheese if you like)
I have this Benriner Japanese Mandoline and I love it.