Tangy Brussels Sprout Slaw
Much more vibrant than its bland, mayonnaise based cousin, this slaw is the perfect topping or side for a pulled-pork sandwich. If making ahead of time, don’t add the almonds until right before serving.
- 1 lb Queen Victoria Brussels Sprouts washed, dried and trimmed
- 1 large or 2 small honey crisp apples washed, dried and cut into wedges
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ¼ tsp kosher salt
- ¼ tsp fresh-ground pepper
- dash of cayenne pepper
- 3 oz goat cheese crumbled
- ½ cup slivered almonds toasted
Shred Brussels sprouts in a food processor fitted with slicer blade. Switch to grater blade and shred apple wedges. Place in medium bowl.
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.