Advocate-tested recipe

Brussels Sprouts Slaw

Serves 4 to 6. Recipe is from “Southern Made Fresh: Vibrant Dishes Rooted in Homegrown Flavor” by Tasia Malakasis (Oxmoor House).

2 tablespoons fresh lemon juice (about 1 large lemon)

1 teaspoon honey

1 teaspoon whole grain mustard

¼ teaspoon table salt

¼ teaspoon freshly ground black pepper

1 tablespoon olive oil

3 cups large Brussels sprouts

3 green onions, chopped

½ cup (2 ounces) freshly grated Parmesan cheese

1. Whisk together first five ingredients in a small bowl. Whisk in oil until blended.

2. Remove discolored leaves from Brussels sprouts; cut off and discard stem ends. Cut Brussels sprouts in half, and then cut each half crosswise into thin slices.

3. Place Brussels sprouts and green onions in a bowl; add dressing, and toss to coat. Sprinkle with cheese; toss. Cover and chill until ready to serve.