Warm Apple & Brussels Sprouts Coleslaw


  • ½  Can of Hard Cider (about 250ml or 1 cup)
  • 1 lb Brussels sprouts, shaved thin, end of core discarded
  • 2 Honeycrisp Apples, cored and cut into matchsticks
  • 1 med Shallot, core removed and sliced thin
  • 2 tbsp Kozlik's Niagara Classic mustard
  • 7 tbsp Apple cider vinegar
  • 2 tbsp  Sugar, or a little more to taste
  • 5 Sprigs thyme, leaves picked and chopped
  • 5 tbsp Extra virgin olive oil
  • Kosher Salt and freshly cracked black pepper to taste


  1. In a medium sized sauce pan, bring beer and sugar to a boil and reduce by half.
  2. Add 3.5 tbsp apple cider vinegar and a good pinch of salt, then reduce by half again.
  3. Once reduced, add the sliced shallot. Let cool to room temperature.
  4. When reduced beer is cool, whisk in Kozlik's Niagara Classic mustard, remaining apple cider vinegar and olive oil.
  5. Toss with Brussels sprouts and let sit for 20 minutes, tossing occasionally to coat evenly.
  6. Add matchstick-sliced apples and chopped thyme. Toss to combine.
  7. Season with Kosher salt and freshly cracked black pepper.