Description
A vibrant and flavorful Brussels Sprout Slaw featuring thinly shaved Brussels sprouts and apples tossed in a tangy Greek yogurt dressing, paired perfectly with crunchy baked cheddar cheese cups for a delightful contrast in texture and taste.
Ingredients
Dressing
- 1/3 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon walnut oil (or canola oil)
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Slaw
- 1 pound Brussels sprouts
- 1 medium apple (any variety), cored and cut into matchsticks
- 3 tablespoons golden raisins
Cheese Cups
- 8-ounce block medium Cheddar cheese, grated
Instructions
- Prepare the Dressing: In a bowl, whisk together the Greek yogurt, Dijon mustard, walnut oil, honey, salt, and freshly ground black pepper until smooth. Taste and adjust seasoning as desired.
- Shave the Brussels Sprouts and Slice the Apple: Using a mandolin, food processor slicing disk, or a sharp knife, finely shave the Brussels sprouts. Slice the apple into thin slices, then cut them into matchsticks, removing the core and seeds. Combine the Brussels sprouts, apple matchsticks, and golden raisins in the bowl with the dressing. Toss gently to coat evenly.
- Preheat the Oven and Prepare Cheese Cups: Preheat your oven to 350°F (175°C). Grate the medium Cheddar cheese. Form small 1 1/2-inch piles of the grated cheese on a silicone-lined baking sheet, slightly packing the cheese balls with your hands to help them hold shape.
- Bake the Cheese Cups: Bake the cheese piles for about 13 minutes, or until the cheese has melted completely and is golden. Remove the baking sheet from the oven and allow the cheese to cool for about 30 seconds, just enough to handle.
- Shape the Cheese Bowls: Quickly slide a spatula under each melted cheese pile and transfer them to mini muffin tin cups to gently shape into bowls. Alternatively, serve the slaw on the flat cheese crisps if preferred.
- Assemble and Serve: Scoop the Brussels sprout slaw mixture into the warm cheddar cheese cups and serve immediately for a delightful crunch and fresh flavor combination.
Notes
- Using walnut oil adds a subtle nutty flavor, but canola oil can be used as a neutral substitute.
- For slicing Brussels sprouts, a mandolin or food processor is recommended to achieve thin, even shavings.
- Let the cheese cups cool just enough to handle; if they cool too much, they may harden and crack when shaping.
- You can serve the slaw on the cheese crisps instead of shaping cups for a different presentation.
- Store leftover slaw and cheese cups separately to maintain crispness.
