I’m not a vegetarian. But my diet is very fruit and veggie centric. I love making vegetables the cornerstone of my meal. And I’m thrilled when I come across something seasonal and special because I’m always looking for unique ways to toss these veggies into some kind of salad.
This is a pretty (and pretty delicious!) salad featuring two of fall’s beauties, purple baby brussels sprouts and red envy apples. This warm, chunky slaw is packed with color and flavor. Sliced purple baby brussels sprouts, chunks of sweet apples, grated cabbage & carrots, slices of tangy red onion, minced fresh garlic are sautéed to a perfect crunchy perfection and bathed in my favorite, sweet & tangy, Dress It Up Dressing Apple Cider Vinaigrette. This pretty fall salad takes you right into winter. But honestly, I’ll eat this any time of the year!
I’ll admit, this is the first time I’ve seen purple brussels sprouts. I happened to see them on one of my excursions to The Fresh Market, and I just had to pick them up. They are just gorgeous! I’m also on a red Envy apple kick this season. I wanted the contrast of red and purple in this slaw. But green or yellow apples would be just as pretty.
I love the ease of this salad, made even easier when using your favorite bottled apple cider vinaigrette. And mine is made by Dress It Up Dressing. I love all of their salad dressings, but this Apple Cider Vinaigrette is perfect for this warm fall and winter slaw. Throw it in at the end of your saute so it warms with the veggies. And be sure to serve some extra on the side!
You can control the texture of this salad by how long you saute the mix. I like to initially keep them kind of crunchy. The flavors and textures are great, cold, right out of the fridge, too. But while most salads don’t make for good leftovers, this salad is FANTASTIC heated up in a pan. You can let the sprouts pick up a beautiful char and the flavors just get better. I drizzle a bit more dressing in the pan to warmly coat the veggies in sweet tangy flavor!
Hot or cold, this is a wonderful fall and winter salad. But here’s how you can MAKE IT YOUR OWN:
- If you can’t find these beautiful purple brussels sprouts, green sprouts will be just as delicious.
- Shave the sprouts and apples for a finer, more “slaw-like” texture.
- Not a fan of brussels sprouts? Use all cabbage. A mix of purple and green cabbage would be just as pretty and equally delicious.
- Make your own dressing. If time allows, try my home made Apple Cider Vinaigrette.
- Switch up the dressing. Honey mustard and balsamic vinaigrettes would taste fantastic here as well.
- Want some protein in this salad? Throw in some cooked chicken or pork. And bacon and sprouts are always a happy combination.
- 6 cups of purple baby brussels sprouts, sliced thin
- 2 medium apples, cored and cut into chunks
- 1 cup of shredded green cabbage
- 1 cup of grated carrots
- 1 cup of chopped or sliced red onion
- ¼ cup of vegetable stock
- 1-2 cloves of garlic, minced
- 1 Tablespoon of brown sugar
- 2 Tablespoons of olive oil
- ⅓ cup of apple cider vinaigrette, plus more for serving (I used Dress It Up Dressing)
- salt & pepper to taste
- Stir the vegetable stock, garlic and brown sugar together and set aside.
- Heat 2 Tablespoons of vegetable oil in a wok or large saute pan.
- Add the onions and saute for 2-3 minutes.
- Add the brussels sprouts and saute for another 5-6 minutes.
- Add the cabbage, carrots, apples and vegetable stock mix and continue to cook for another 4-5 minutes until the liquid is absorbed and the veggies are crisp tender.
- Pour the dressing over the veggies and cook until warmed through.
- Season with salt and pepper to taste.
- Can be served warm or cold with extra dressing on the side!
All of my salads and dressings are just a starting place for your imagination. So feel free to add or swap ingredients and do what works for you!