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.