Brussels Sprouts Slaw with Dijon Dressing and Almonds
Ingredients
The Slaw
-
1
pound
Brussels sprouts
-
6
pieces
Medjool dates, pitted and sliced
-
⅓
cup
toasted sliced almonds
-
¼
cup
finely shredded Parmesan cheese
The Dressing
-
3
tablespoons
freshly squeezed lemon juice
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
honey or pure maple syrup
-
1
tablespoon
Dijon mustard
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Shred the Brussels sprouts using a food processor, mandoline, or chef's knife and place them in a serving bowl.
- Whisk together the dressing ingredients in a medium bowl.
- Drizzle ⅔ of the dressing over the shredded Brussels sprouts and toss to combine.
- Add the dates, almonds, and Parmesan to the salad and toss lightly again.
- Serve immediately or refrigerate for up to 3 hours before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
306
Total fat
13g
Total carbohydrates
44g
Total protein
10g
Sodium
20mg
Cholesterol
6mg
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