Tangy Brussels Sprout Slaw

Tangy Brussels Sprout Slaw

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Ingredients

• 1lb (454 g) Brussels sprouts, washed, dried and trimmed
• 1 large or two small Honey Crisp apples, washed, dried and cut into wedges
• ½ cup (125 mL) olive oil
• ¼ cup (60 mL) white wine vinegar
• 1 tbsp (15 mL) Dijon mustard
• 1 tbsp (15 mL) lemon juice
• ¼ tsp (1 mL) kosher salt
• ¼ tsp (1 mL) fresh-ground pepper
• Dash of cayenne pepper
• 3 oz. (85 g) goat cheese, crumbled
• ½ cup (125 mL) toasted, slivered almonds

Instructions

1. Shred Brussels sprouts in a food processor fitted with slicer blade. Switch to grater blade and shred apple wedges. Place in medium bowl.
2. 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.