Brussels Sprouts, Apple and Brown Rice Salad

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
Share This Recipe


1/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup plus 2 tablespoons apple cider vinegar

Juice of 1 lemon

2 teaspoons Dijon mustard 

2 tablespoons grated fresh ginger

Kosher salt and freshly ground black pepper

4 cups Brussels sprouts

1 Granny Smith apple, unpeeled, cored and thinly sliced

1 cup cooked brown basmati rice, at room temperature

2 tablespoons finely chopped fresh flat-leaf parsley


  1. In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
  2. To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
  3. To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed. 

Cook’s Note

Michael designed this as a lunch for the cookbook, but it’s also a great side dish. To make a single entrée portion, just cut the recipe in half.