Fall Shredded [Brussel Sprout] Slaw

This is a classic right out of the ol’ Whole 30 Cookbook. But more than that, it’s simple and brings some classic tastes of fall to your kitchen and dinner plate.

10-16 oz (Shredded) Brussel Sprouts

1 Small Apple, Cored and Chopped Small (I used a Granny Smith)

¼ Cup Chopped Walnuts or Pecans, Raw

¼ Cup Thinly Sliced Green Onions

2T Olive Oil

1T White Wine Vinegar

2tsp Fresh Thyme

1tsp Coarse-Grain Mustard

1/4tsp Himalayan Sea Salt

¼ Cup Fresh Grated Parmesan, optional & not considered Whole-30

1. Preheat the oven to 350F. Arrange nuts on a cookie sheet in a single layer. Toast for 6-9 minutes. You should begin to smell them before taking them out of the oven.

2. While nuts are roasting, chop brussel sprouts

3. Put Apple, nuts, onions, and sprouts in a salad bowl and toss together.

4. In a small bowl, whisk the oil, vinegar, thyme, mustard and salt. 

5. Toss the dressing into the salad and combine well. Let sit for 10 minutes minimum; 4-24 hours is better. 

6. Top with parmesan cheese if desired and serve!