Apple & Brussels Sprout Slaw

 

Ingredients

• ⅓ cup chopped raw pecans
• 1 lb Brussels sprouts
• 1 green onion, thinly sliced
• 1 large Gala apple, julienned
• 1 tbsp fresh rosemary, minced

Dressing

• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1½ tsp honey
• 1 tsp Dijon mustard
• ¼ tsp salt
• ¼ tsp pepper
• 2 tbsp olive oil

Instructions

1. In a skillet over medium heat, toast pecans until lightly golden. Watch closely to prevent burning. Set aside to cool.
2. Trim Brussels sprouts, remove any wilted outer leaves, and shred finely.
3. In a large bowl, combine shredded Brussels sprouts, green onion, apple, and rosemary.
4. In a small bowl, whisk lemon juice, garlic, honey, Dijon, salt, and pepper. Slowly whisk in olive oil until blended.
5. Pour dressing over slaw, toss to coat, and finish with toasted pecans. Serve fresh.