5 Tbsp. olive oil
3 tbsp. white wine vinegar
1½ Tbsp. Dijon mustard
1 garlic clove, minced
¼ tsp. black pepper
⅛ tsp. caraway seeds
⅛ tsp. salt
½ pound Brussels sprouts, trimmed
2 medium Granny Smith apples, cored and cut into 3" matchsticks
1 cup halved red grapes
⅓ cup slivered almonds, toasted


Active time: 15 minutes
Total time: 25 minutes

In a medium bowl, combine olive oil, white wine vinegar, Dijon mustard, garlic clove, black pepper, caraway seeds and salt. Using a food processor fitted with a grater attachment, shred Brussels sprouts.

In a large bowl, toss sprouts with half the dressing and let stand 10 minutes. Add apples, grapes, almonds and remaining dressing. Toss well and serve.


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