Addictive Brussels Sprouts Salad

serves 8

(recipe adapted slightly from Shauna at Gluten Free Girl [1])

  • 24 Brussels sprouts, shredded
  • 1/2 cup Parmigiano-Reggiano, finely grated
  • 1 cup toasted walnuts, in pieces
  • 9 tablespoons extra virgin olive oil
  • 3 tablespoons apple cinder vinegar
  • 2 teaspoons Dijon mustard
  • salt & pepper

Shred the Brussels sprouts in a food processor, mandolin or chop with a knife!  Toss the sprouts in a bowl, top with toasted walnuts & grated cheese.  In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly!  Best served immediately, although I ate leftovers the next day and it still held up well!