Comments on: Shredded Brussels Sprout & Apple Salad

By: Babmar

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By: Victoria Rehn

Victoria Rehn — Sat, 28 Nov 2015 02:40:53 +0000

Made this as a fresh ‘n raw component of Thanksgiving. It was delicious, though I forgot the pine nuts. I had only one kohlrabi but it was still good. I shredded the sprouts and apples using the slicing blade of my food processor. Super easy! I did the same with the kohlrabi, then stacked the slices and cut them julienne.

One word of caution — add lemon juice, salt and pepper first. Lots of lemon and plenty of salt. Add much less oil than you usually would. I probably used twice as much lemon as olive oil. I tasted it after it had stood for a couple hours thinking it might need a bit more oil but nope — the tartness of the lemon offset perfectly the bitter of the sprouts and the sweet of the apple. All was balanced by the salt. Perfect!

By: irma

irma — Fri, 27 Nov 2015 02:25:03 +0000

This was unbelievable. We made this as a side at a heavy Thanksgiving meal, most of which I was not partaking of, and lots of heavy food meat eaters had second helpings of this fresh crispy salad. I made it earlier in the day, but it held together very well. You are such an inspiration.

By: jeanine

jeanine — Tue, 24 Nov 2015 21:16:26 +0000

In reply to Katie A. Thanks Katie, I'm so glad you enjoyed this one! Ha, best of luck winning over your brother in law :)

By: Katie A

Katie A — Mon, 23 Nov 2015 16:33:21 +0000

Thank you for the terrific recipe. Super simple and really fresh, great taste. The crunchy texture of this light salad is the perfect foil for all the heavy food coming out of the kitchen on Thanksgiving. Can’t wait to serve it to my brother in law who detests brussels sprouts! He’ll never know…..

By: Abby

Abby — Mon, 16 Nov 2015 17:56:18 +0000

In reply to The slow pace. Mm, I grew up eating kohlrabi. I loved in Indiana, but my dad always grew it and we just eat it with salt!

By: Kathleen

Kathleen — Fri, 03 Apr 2015 23:13:50 +0000

I love this salad. it is so tasty and the different textures make it sing! We have this often. Thanks for the recipe!

By: Rosa

Rosa — Sat, 13 Dec 2014 17:26:47 +0000

Finally finished making this salad today. On Wednesday I cut my finger on the first shred of the sprouts on the mandolin and fainted 15 minutes later!

So, I can say with confidence–USE THE SAFETY GUARD ON YOUR MANDOLIN !! (If you don’t believe me google “mandolin accidents” and look at the bloody pics)

By: PhillyLass

PhillyLass — Mon, 10 Nov 2014 13:15:08 +0000

This looks wonderful. I love roasted Brussels sprouts, but I’m embarrassed to admit I didn’t know you could eat them raw! I’ll definitely give this a go.

By: Ann-Marie

Ann-Marie — Mon, 10 Nov 2014 00:22:36 +0000

We always eat salad at dinner and what a good one! I add some pomegranate fresh arils. This is a perfect side for a BBQ pulled beef burger.
Thank you!