Addictive Brussels Sprouts Salad
serves 8
(recipe adapted slightly from Shauna at Gluten Free Girl)
- 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!