Ingredients:

  • 1 lb Brussels sprouts, trimmed and finely shredded
  • 1 cup Granny Smith apple, julienned or finely diced
  • 1/2 cup dried cranberries
  • 1/2 cup shaved Parmesan cheese
  • 1/3 cup toasted slivered almonds
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Use the slicing attachment of a food processor or a sharp chef's knife to shred the Brussels sprouts into thin ribbons.
  2. Place the shredded sprouts in a large mixing bowl. Pour half of the prepared dressing over them and massage it in with your hands or a spoon. Let sit for 10–15 minutes to neutralize bitterness.
  3. Add the julienned apples, dried cranberries, and toasted almonds to the bowl.
  4. Pour in the remaining dressing and toss gently. Fold in the shaved Parmesan last to prevent the cheese from breaking.