I started shaving raw Brussels sprouts into salads a few months ago because I liked the slightly bitter flavor they add to fresh greens, and I wanted to work in some additional protein, iron, and potassium to my diet.
For this recipe, I decided to go all in and make the sprouts the focus of the slaw by having the creamy feta cheese and the tangy balsamic dressing bring the flavors together. The added crunchy sweet cashew dust was a perfect finish.
1 pound Brussels sprouts thinly sliced
1/2 cup ground candied cashews
1/2 cup feta cheese
2 cloves garlic, minced
4 tablespoons extra-virgin olive oil
2 tablespoons shallots, minced
2 teaspoons creamy Dijon mustard
2 teaspoon aged balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1) Place the Brussels sprouts and feta cheese in a serving bowl.
2) Combine the garlic through the salt together in a small bowl.
3) Drizzle the dressing over the sprouts and toss to coat. Place the slaw in the refrigerator until chilled.
4) Once chilled, sprinkle the candied cashew dust on top and serve.