This is one of my favorite salads: it’s an adaptation of a Shaved Brussels Sprouts salad I had at a now-forgotten restaurant in Los Angeles. Later I adapted my own adaptation by substituting thinly sliced Brussels Sprouts with Broccoli Slaw from Trader Joe’s: it dramatically cuts down the work and time.
3 cups Broccoli Slaw (or thinly sliced Brussels Sprouts)
1 tart apple, cored, and thinly sliced or julienned
1/2 cup shredded cheddar cheese
1/4 cup toasted chopped walnuts or almonds
2 tablespoons olive oil
2 tablespoons sherry or rice vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
- Put all the ingredients in a large bowl and toss well.
- Cover and refrigerate at least one hour and up to four.