Brussels Sprouts Slaw
This delicious slaw is a fun twist on picnic food. Garnish with red cabbage for a little pop of color too!
1 lb. Gramma Jo’s Brussels sprouts, washed, dried and trimmed
1 large or two small honey crisp apples, washed, dried and cut into wedges
3 oz. goat cheese, crumbled
1/2 cup toasted, slivered almonds
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbs Dijon mustard
1 tbs lemon juice
1/4 tsp kosher salt
1/4 tsp fresh-ground pepper
Dash of cayenne pepper
- Shred Brussels sprouts in a food processor fitted with slicer blade. Switch to grater blade and shred apple wedges. Place in medium bowl.
- Combine olive oil, vinegar, mustard, lemon, salt, pepper and cayenne in mason jar with tight-fitting lid. Shake to emulsify and add to bowl.
- Toss sprout and apple shreds with dressing until evenly coated. Add goat cheese and almonds and continue to toss until goat cheese crumbles start to soften to create a slightly creamy texture.