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Crunchy Fall Slaw with Honey Mustard Dressing

  • Author: Misfits Market


  • 1/3 cup walnuts, roughly chopped
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon shallots, minced
  • 1/2 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound Brussels sprouts, thinly shaved
  • 1 Granny Smith apple, julienned
  • 3 tablespoons chives, roughly chopped


  1. Preheat oven to 350 degrees.
  2. Arrange walnuts in a single layer on a baking sheet and toast until golden and fragrant, about 8-10 minutes. Let cool completely.
  3. In a medium bowl, whisk together mustard, honey, shallots, lemon zest, and juice. Continue whisking and slowly drizzle in olive oil until emulsified. Season with salt and pepper to taste.
  4. In a large bowl, toss Brussels sprouts, apples, and chives with the dressing. Transfer to a serving dish and garnish with toasted walnuts.