Brussel Sprout Cole Slaw

• 2 lb brussel sprouts
• 6 tbsp olive oil (or oil of your choice)
• 2 tbsp dijon mustard
• 2 tbsp diced shallot or onion
• 2 clove grated garlic cloves
• 3 tbsp lemon juice
• 1/2 tsp salt (1 tsp if kosher)
• 1 cup cheese (Picorino, parmesan, asiago)
• 1/2 cup toasted pine nuts or slivered almond (optional)

1. Clean your sprouts, remove bad outer leaves, cut excessive stems.
2. Dry them off.
3. I used the cutter/slicing blade in my food processor, you can cut them with a knife also.
4. For the food processor, use a feed tube.
5. Put a small amount of pressure on the sprouts, then hold pulse until the feed tube is empty.
6. Repeat as needed until all are done.
7. This gives a better cut than just dropping in while it's running.
8. In a bowl large enough to hold and mix all the cut sprouts, add the mustard, lemon juice and salt.
9. Dice onion/shallot add it to the bowl.
10. Whisk it.
11. Add 1 Tbl oil, whisk it in, repeat 1 Tlb at a time whisking each in until all 6 have been incorporated.
12. Grind some black pepper in, whisk it in
13. Just dump your sliced sprouts on top of the dressing, mix well
14. Cover and let sit for 30 minutes
15. Add your cheese, and nuts if using
16. Mix well
17. You can let it sit if you need to, or serve immediately

brussel sprouts, olive oil, mustard, shallot, garlic, lemon juice, salt, cheese, nuts

Taken from cookpad.com/us/recipes/343924-brussel-sprout-cole-slaw (may not work)