• ½  can of your favourite Ontario craft beer (about 250ml or 1 cup)
  • 1 lb Ontario Brussels sprouts, shaved thin, end of core discarded
  • 2 Ontario Honeycrisp Apples, cored and cut into matchsticks
  • 1 med Ontario shallot, core removed and sliced thin
  • 2 tbsp  grainy mustard
  • 7 tbsp apple cider vinegar
  • 2 tbsp  sugar, or a little more to taste
  • 5 sprigs thyme, leaves picked and chopped
  • 2/3 cup aged Ontario Cheddar, crumbled
  • 5 tbsp extra virgin olive oil
  • Kosher salt and freshly cracked black pepper to taste

  • In a medium sized sauce pan, bring beer and sugar to a boil and reduce by half.
  • Add 3.5 tbsp apple cider vinegar and a good pinch of salt, then reduce by half again.
  • Once reduced, add the sliced shallot. Let cool to room temperature.
  • When reduced beer is cool, whisk in grainy mustard, remaining apple cider vinegar and olive oil.
  • Toss with Brussels sprouts and let sit for 20 minutes, tossing occasionally to coat evenly.
  • Add matchstick-sliced apples and chopped thyme. Toss to combine.
  • Season with Kosher salt and freshly cracked black pepper.
  • Toss once again, garnish with crumbled Ontario cheddar and serve.
  • Enjoy!

Food for Thought

  • By adding the sliced shallots to the hot beer/vinegar mixture, you accomplish two things: first, you have made a quick sweet and sour pickle out of the shallots as they will absorb a lot of flavour and lose their raw sharpness; and second, your mixture will cool down quicker.
  • I used a Japanese mandolin to shave the Brussels Sprouts. If you don’t have one, just slice them as thin as you can with a knife.
  • I cut the apples into matchsticks, because I like the uniform look. If this is a hassle, cut them into thin slices or small chunks for a more rustic look. There are no rules.
  • If you have the inclination, this slaw would not hate crumbled crispy bacon or even thinly sliced proscuitto.

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