1-First Step: Prep Your Ingredients Gather ingredients and equipment as listed, such as a sharp knife and a large bowl. Toast the 1/3 cup chopped raw pecans in a small skillet over medium heat until light golden brown, then let them cool. Trim the ends of the 1 pound Brussels sprouts and remove any wilted outer leaves before shredding.

2-Second and Third Steps: Shred and Mix Shred the Brussels sprouts using a food processor, mandoline, or sharp knife for thin slices. In a large bowl, combine the shredded Brussels sprouts, 1 green onion thinly sliced, 1 large julienned apple, and 1 tablespoon minced fresh rosemary. For an external link, learn more about dressings at salad dressing ideas to inspire variations.

3-Fourth and Fifth Steps: Make and Add Dressing Whisk together 2 tablespoons fresh lemon juice, 1 grated garlic clove, 1 1/2 teaspoons agave nectar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then slowly whisk in 2 tablespoons olive oil. Toss the salad ingredients with the dressing and let it sit for a bit to blend flavors. For another apple recipe, visit our baked stuffed apples for a cozy dessert option.

4-Sixth Step: Serve and Store Serve the slaw right away for the best crunch, or store it as noted. The total prep time is about 15 minutes, with 5 minutes of cooking for toasting, making the whole process quick and rewarding.