Subscriber Exclusive
Apple–Brussels Sprout Salad with Beeranch Dressing
A Vienna-style lager enhances the tangy dressing on this easy, crunchy salad.
A Vienna-style lager enhances the tangy dressing on this easy, crunchy salad. <a href="https://beerandbrewing.com/applebrussels-sprout-salad-with-beeranch-dressing/">Continue reading.</a>
https://beerandbrewing.com/cdn-cgi/image/format=auto/https://www.datocms-assets.com/75079/1656646597-ea366e2cb0f9403348b6ab1f773a30f2f491065c_apple-brussels-salad.jpg?auto=format&w=900
Active preparation time: 20 minutes
Chilling time: 4 hours
Serves: 4
Salad
1 Granny Smith apple, cored and thinly sliced
1 cup red cabbage, shaved
8 Brussels sprouts, cored and leaves separated
½ cup Cypress Grove Lamb Chopper (an aged sheep’s milk cheese), shredded
¾ cup (6 fl oz/177 ml) Beeranch Dressing (see below)
¼ cup pecan pieces, toasted
Combine the apple, cabbage, Brussels sprout leaves, and Lamb Chopper in a mixing bowl. Toss with the Beeranch Dressing and divide among four plates. Garnish with the toasted pecans.
Beeranch Dressing
SUBSCRIBER EXCLUSIVE