Best 2 Crunchy Turnip Apple And Brussels Sprout Slaw Recipes

**Introduction:**

Looking for a refreshing and crunchy salad that's packed with flavor? Look no further than this Crunchy Turnip, Apple, and Brussels Sprout Slaw! This delicious salad is made with a combination of shredded turnips, apples, Brussels sprouts, and a tangy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and honey. It's the perfect side dish for any meal, and it's also a great way to get your daily dose of vegetables.

In addition to the main slaw recipe, this article also includes a few variations so you can customize it to your liking. You'll find a recipe for a creamy coleslaw dressing, as well as a vegan version of the slaw that uses tahini instead of mayonnaise. There's also a recipe for a roasted turnip and apple salad, which is a warm and flavorful take on the classic slaw.

No matter which recipe you choose, you're sure to enjoy this delicious and healthy salad. So get ready to crunch into some fresh veggies and enjoy the unique flavors of this Crunchy Turnip, Apple, and Brussels Sprout Slaw!

Let's cook with our recipes!

CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW

Crunchy Turnip, Apple, and Brussels Sprout Slaw image

Provided by Claire Saffitz

Categories Salad Side Low Fat Vegetarian Kid-Friendly Low Cal High Fiber Lunch Apple Turnip Healthy Raw Brussels Sprout Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 8

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 ounces brussels sprouts, leaves separated
1 teaspoon poppy seeds, plus more

Steps:

Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Sautéed Brussels Sprouts and Apple With Prosciutto image

At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, though less refined. The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane. Grated pecorino cheese can be used instead for a meatless version.

Provided by Melissa Clark

Categories side dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 ounces thinly sliced prosciutto (see note)
3 tablespoons extra-virgin olive oil
2 large Golden Delicious apples, cored and cut into 1/4-inch cubes
1 1/2 pounds brussels sprouts, trimmed and very thinly sliced
3/4 teaspoon kosher salt, more as needed
3/4 teaspoon black pepper, as needed

Steps:

Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams

Tips:

To save time, use a mandoline to slice the turnips and Brussels sprouts.
If you don't have a mandoline, use a sharp knife to thinly slice the turnips and Brussels sprouts.
Add some chopped nuts or seeds for extra crunch.
To make the slaw ahead of time, toss the vegetables with the dressing and refrigerate for up to 24 hours. Just be sure to add the apples right before serving so they don't brown.
This slaw is a great way to use up leftover turnips, Brussels sprouts, and apples.

Conclusion:

This crunchy turnip, apple, and Brussels sprout slaw is a healthy and refreshing side dish that is perfect for any occasion. It is packed with nutrients and is a great way to get your daily dose of fruits and vegetables. The slaw is also very versatile and can be served as a side dish, a main course, or even a snack. So next time you are looking for a healthy and delicious side dish, give this crunchy turnip, apple, and Brussels sprout slaw a try!