Apple and Brussels Sprout Slaw

As we start planning for Thanksgiving dinner, whether we are cooking for a full house, cooking only for a couple, or joining others, at the forefront of our planning process is the menu. After we check off the ubiquitous turkey, potatoes, sweet potatoes, rolls, green beans, and various pies, we're often left searching for new, creative recipes to refresh the meal or perhaps impress some of our family and friends.

This slaw is very light and refreshing and will be a good contrast to the heavy foods we're so used to consuming in massive quantities. If your family is like mine, whoever hosts the affair and cooks most of the food will be hesitant to steer away from the classic menu they've prepared for decades. But they'll otherwise be grateful one of their guests brought along an inspirational dish. Just make sure your hosts don't overhear all the praise you'll be stealing from them.

I originally made this dish last year during the holidays. I don't remember whether it was Thanksgiving or Christmas, but I do remember everyone enjoying it and commenting on how refreshing it was.

I've decided to replicate the recipe this year, but instead of serving it at a holiday meal, I'll be taking it to a dinner party. There are so many new recipes that I want to try this year for the holidays that if I don't make this now, I may forget about it. I hope you try it and give me feedback on what you think.

The original recipe that inspired this one called for raw, unfiltered apple cider vinegar. This was only available at one of our local groceries, but I went out of my way to buy it. I bought the Bragg brand, which is also organic and unpasteurized. Other than that, I don't know what the difference in vinegars is. If anyone has any facts or opinions to share on this topic, please do so.

The recipe also calls for four apples. You can mix and match as you please. I chose to mix Granny Smith, for their tartness and firmness, and contrast them with Fuji, for their sweetness and softer texture.

I would recommend using only fresh Brussels sprouts for this recipe. To make them ready for shredding, cut them in half lengthwise and remove the core with perpendicular cuts along the core.

The easiest way to prepare the ginger is to break off a small knob, peel it with the side of a spoon, and shred with a zester or box grater.