Fully mixed, this salad keeps well for a day or so in the refrigerator. The sprouts and apple will soften slightly, but the apple doesn’t brown much thanks to the vinegar in the dressing. If you plan to enjoy leftovers over several days, you may wish to add the apple as you go. For maximum crunch, do the same with the nuts and seeds.
•You could use the extra dressing to accommodate additions like a cup or so of cooked quinoa or grain of choice.
•Recently, I’ve been using half shaved Brussels sprout and half broccoli slaw.
•Not a fan of blue cheese? Try crumbled feta or goat cheese－or even shredded cheddar. Or serve the cheese on the side, or simply omit.
•Dried cherries, chopped dates or dried apricots could be used in place of the dried cranberries. Similarly, pomegranate arils would add a festive touch.
•I often serve a hearty portion of this salad with a protein like chicken, salmon or pork for a satisfying, complete meal. Alternatively, you can mix in some cooked and shredded chicken－or try a can of rinsed and drained white beans for a protein-rich, plant-based meal.
•The last time I served this, I tossed in some leftover roasted winter squash and thought it added something special. I think roasted sweet potatoes would be quite nice, too.
•Prepared slaw mix serves as a helpful shortcut, although you may certainly shred your own.