Brussels Sprout Slaw with Granny Smith Apples and Gorgonzola

This side dish has been one of the biggest hits of my summer. It is full of bold, assertive flavors and has a wonderful fresh crunch. The tart apples are balanced beautifully by the sweet raisins and creamy blue cheese. Best of all, the ingredients are all raw so the dish comes together in mere minutes.

Brussels Sprout Slaw with Granny Smith Apples and Gorgonzola

Ingredients:

1 pounds Brussels sprouts

1/2 head green cabbage

2 Granny Smith apples

1/2 cup cole slaw dressing

1/2 cup raisins

1/4 pound Gorgonzola or other blue cheese

Directions:

  

Cut Brussels sprouts in half and slice thin, discarding the core end. Quarter cabbage and cut out core. Slice thin and combine with Brussels sprouts in a large bowl.

  
Using a mandoline or sharp knife, julienne apples to into 1/8 inch by 1/8 inch strips. Combine with Brussels sprouts and cabbage and toss with cole slaw dressing immediately.

  
Add the raisins and toss briefly. Place in a serving dish and crumble blue cheese on top. Serve immediately or refrigerate up to an hour ahead of time.