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



  • 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 Kozlik's Niagara Classic 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.