Brussel sprout slaw with beer vinaigrette

By Abbey Sharp
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When we think of beer, we don’t usually think of the word healthy with it. But consuming beer the right way, actually has some amazing health benefits according to Dietician Abbey Sharp.



For the salad:

  • 4 cups Brussels sprouts, finely shredded on a mandolin
  • 1 small head fennel, finely shredded on a mandolin
  • 1 large granny smith apple, finely shredded on a mandolin
  • 8 dried apricots, finely minced
  • Fleur de sel

For the dressing:

  • 1/4 cup light fruity beer
  • 1/4 cup virgin or light olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon plus 1 teaspoon pure honey
  • Salt, to taste

For garnish:

  • 1/4 - 1/2 cup parmigiano reggiano, finely grated
  • 1/4 cup plus 2 tablespoons almonds, sliced and toasted


  1. Mix the Brussels sprouts, fennel, apple and apricots in a bowl and season with a pinch of salt. Set aside.
  2. In a bowl, mix together the beer, oil, lemon juice, honey and salt to taste.
  3. Dress the salad with the dressing, gently massaging the greens to impart more flavour into each bite. Toss with the finely grated cheese and the almonds and enjoy at room temperature.

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