Brussels Sprouts Slaw
Prep Time:
Cook Time:
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Varies
Ingredients
VINAIGRETTE: 1 Tablespoon Dijon mustard | 1 Tablespoon minced shallot | 1 garlic clove, finely minced or grated | ¼ cup freshly squeezed lemon juice | ¾ cup extra virgin olive oil | SLAW: 1 pound shaved Brussels sprouts | 1 ½ cups cooked and cooled quinoa | 1 ½ cups red grapes, halved | 1 apple, peeled and flesh grated | ½ cup toasted almond slices | ½ cup grated parmesan (optional) | Salt and pepper
Preparation
1. Whisk together mustard, shallot, garlic and lemon juice. | 2. While continuing to whisk, pour in olive oil in a steady stream. | 3. The vinaigrette should emulsify. | 4. 15 minutes before serving, toss half the dressing with Brussels sprouts and let sit at room temperature. | 5. The lemon juice will cook the Brussels sprouts and soften them. | 6. Before serving, toss quinoa, grapes, apple, almonds and parmesan (if using) with the Brussels sprouts. | 7. Add more vinaigrette if needed. | 8. Season with salt and pepper.