Brussels Sprout Slaw with Cheddar Cheese Cups Recipe
This Brussels Sprout Slaw is a fresh, crunchy salad featuring shaved Brussels sprouts, crisp apple matchsticks, sweet golden raisins, and creamy Cheddar cheese cups. Tossed in a tangy Greek yogurt and Dijon mustard dressing with a hint of honey and walnut oil, it offers a delightful balance of flavors and textures. Perfect as a light lunch or a flavorful side dish, this recipe combines simple ingredients with an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dressing
- 1/3 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon walnut oil (or canola oil)
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Slaw
- 1 pound Brussels sprouts
- 1 medium apple (any kind you like)
- 3 tablespoons golden raisins
Cheese Cups
- 8-ounce block medium Cheddar cheese
Instructions
- Prepare the dressing: Gather all ingredients. In a mixing bowl, whisk together the Greek yogurt, Dijon mustard, walnut oil, honey, salt, and freshly ground black pepper until well combined. Taste and adjust seasoning as necessary.
- Shave the Brussels sprouts and slice the apple: Using a mandolin or food processor with the slicing disk, shave the Brussels sprouts finely. Alternatively, thinly slice them with a knife. Core the apple and cut into thin slices, then further slice into matchsticks. Add the shaved Brussels sprouts, apple matchsticks, and golden raisins to the bowl with the dressing and toss gently to coat evenly.
- Prepare cheese cups: Preheat the oven to 350°F (175°C). Grate the Cheddar cheese. Form approximately 1 1/2-inch piles of grated cheese, slightly compacted, on a silicone-lined baking sheet, spacing them apart.
- Bake the cheese cups: Bake the cheese piles for about 13 minutes until cheese has fully melted and edges start to turn golden. Remove from oven and let cool for 30 seconds to a minute to firm up slightly.
- Shape the cheese cups: Using a spatula, carefully lift each melted cheese pile and quickly transfer to mini muffin cups to shape into bowls. If desired, serve the slaw on the flat cheese crisps without shaping.
- Assemble and serve: Spoon the prepared Brussels sprout slaw into each cheese cup and serve immediately for a crunchy, creamy, and flavorful dish.
Notes
- Use a mandolin or food processor for uniform, thin slicing of Brussels sprouts for the best texture.
- If walnut oil is unavailable, canola oil works well as a substitute.
- The cheese cups can be made ahead of time and kept at room temperature, but assemble just before serving to maintain crispness.
- For a vegan version, substitute Greek yogurt with a plant-based alternative and use vegan cheese or omit cheese cups.
- Adjust the sweetness of the dressing by adding more or less honey per taste.
