Brussels Sprout Slaw
Serves | 3-4 as a side |
Prep time | 15 minutes |
Ingredients
- ½lb brussels sprouts (about 12 medium, trimmed of any spotted leaves)
- 2 tablespoons pine nuts
- ½ cup finely grated parmesan cheese
- 1½ tablespoon cold pressed canola oil or extra virgin olive oil
- 1½ tablespoon fresh squeezed lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Note
This salad is best served within a couple of hours. You can prep all of the ingredients up to a day in advance and toss with oil and lemon juice just before serving. Leftovers can be spruced up with an additional splash of oil and lemon juice just before serving.
Directions
1. | Cut each brussels sprout in half. While holding on to the stem end, slice crosswise very thinly. |
2. | In a dry frying pan, toast pine nuts over medium heat, stirring or tossing occasionally until lightly browned. |
3. | In a medium bowl toss brussels sprouts, pine nuts, parmesan cheese, oil, lemon and s&p until well combined. Serve within a couple of hours for best results. |