Brussels Sprout, Cabbage and Hazelnut Slaw

I love to include a fresh or raw vegetable in my Thanksgiving meal. It's a refreshing cleanser from all the other rich baked foods, and provides the zing I need before diving into dessert. You can make most of the slaw a day ahead and assemble it shortly before serving.

Rori Trovato

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Vegetables

Side

Easy

Ingredients

1/3 cup olive oil		1 large granny smith apple, peeled and cored, cut into quarters
3 tablespoons fresh lemon juice		1 teaspoon kosher salt
2 tablespoons apple cider		1/2 teaspoon black pepper
1 1/2 pounds Brussels sprouts, trimmed		1/2 cup toasted chopped hazelnuts
1/2 small white or napa cabbage, core trimmed

directions

Total:

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1
In a small jar with a lid combine the olive oil, lemon juice, apple cider and a large pinch of salt and pepper. Shake well. (This can made a day in advance and refrigerated.)
2
With a grater or slicing attachment fitted on a food processor, push the Brussels sprouts, cabbage and the apple through the feed tube. Place in a large bowl. (This can be made a day in advance and kept in the refrigerator, covered with a damp paper towel. If making in advance, don't grate the apple until you're ready to assemble the slaw, as it will turn brown.)
3
Half an hour before serving, add the dressing, salt and pepper and the hazelnuts and mix well. (At this time, add the grated apple if made in advance.) Adjust seasoning with additional salt and pepper if desired.

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Brussels Sprout, Cabbage and Hazelnut Slaw

Ingredients

directions