Did you watch the Superbowl this past weekend? We did not. We don’t have cable, so we didn’t even watch the commercials, like many choose to do. Instead, we climbed in the last bouldering competition of the season (I managed to nab third place!). It was a great way to spend a Sunday afternoon, especially if you prefer to play versus watch.
Just because we don’t watch football, doesn’t mean we don’t enjoy some of the classic football-watching nibbles! On Saturday we picked up a bone-in pork-shoulder from the local butcher to make the most delicious slow-cooked pulled pork, and I baked a batch of my super-soft slider buns (Jonty was still taking his welding course, so I had the kitchen to myself). And what goes hand-in-hand with a meal like this? A good-old tangy, crunchy slaw!
The great thing about a meal like this is that you can make everything a day or two before, and it tastes better the longer it sits. And after a good day of hard bouldering, coming home to dinner all prepped to eat, is like wonderful gift to yourself 🙂
This apple and brussels sprout slaw makes use of the great winter fruits and veggies at the market. Feel free to use the standard green cabbage, if you don’t like brussels sprouts or can’t find them in the store. And I would urge you to find a great tart, crunchy apple for this recipe (we use our favourite Pink Lady apples). When pairing the slaw with something like pulled pork, we find the acid in the coleslaw helps to cut down the richness of the pork.
If you’re still living under a blanket of snow (apparently Vancouver still wants to hit us with the white stuff this year!) this is a great winter salad to add a bit of colour and crunch to your meal.
- 1 tart apple (like Pink Lady), julienned
- 12 - 15 brussels sprouts, shredded
- 1 red Thai chili pepper, finely chopped (optional)
- 2 green onions, green and white parts thinly sliced
- ¼ cup cilantro, chopped
- 3 tbsp non-fat greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 1½ tbsp fresh lemon juice (about 1 medium lemon)
- Salt and pepper, to taste
- Mix the apple, shredded brussels sprouts, chili pepper, green onions and cilantro in a bowl.
- Whisk together the dressing ingredients, and pour over the salad. Toss to combine.
- Season with salt and pepper, to taste
- Let sit in the refrigerator at least 30 minutes before serving.
Enjoy this Apple and Brussels Sprout Slaw!