Food Recipes Salads Vegetable Salads Brussels Sprout Slaw with Ginger Gold Apple 5.0 (3) 3 Reviews At Graft Wine + Cider Bar in the Finger Lakes, chef Christina McKeough uses local apples in everything from salads to pie to the tangy mostarda slathered on smoked-Gouda grilled cheese sandwiches. She loves to use a tart-sweet Ginger Gold in this slaw for its crisp texture. Slideshow: More Slaw Recipes By Christina McKeough Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close At Graft Wine + Cider Bar in the Finger Lakes, chef Christina McKeough uses local apples in everything from salads to pie to the tangy mostarda slathered on her smoked-Gouda grilled cheese sandwiches. She loves to use a tart-sweet Ginger Gold in this Brussels sprout slaw for its crisp texture. We love it, too. . Photo: Con Poulos Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients ½ cup walnuts (coarsely chopped) ½ teaspoon lemon zest (plus 2 tablespoons fresh lemon juice finely grated) 1 tablespoon shallot (minced) 2 teaspoon Dijon mustard 1 teaspoon sugar ⅓ cup extra-virgin olive oil Kosher salt Pepper 1 pound brussels sprouts 1 Ginger Gold or other firm, crisp apple (julienned) ¼ cup Parmigiano-Reggiano cheese (shaved) 2 tablespoons chives (snipped) Directions Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until fragrant and browned, 8 to 10 minutes. Let cool completely. In a medium bowl, mix the lemon zest and juice with the shallot, mustard and sugar. While whisking constantly, drizzle in the olive oil and whisk until emulsified. Season the dressing with salt and pepper. In a food processor fitted with the slicing blade, shred the brussels sprouts; transfer to a large bowl. Add the dressing, apple, cheese and chives, season with salt and pepper and toss to coat. Garnish with the toasted walnuts and serve. Originally appeared: November 2016 Rate It Print