Shaved Brussels Sprouts with Green Onion Vinaigrette

[VEGETARIAN] [Company]

Makes 8 servings

• 4 green onions
• ¼ cup olive oil
• ¼ cup lemon juice
• 1 Tbsp. white wine vinegar
• 1 Tbsp. honey
• 1 tsp. ground coriander
• ½ tsp. kosher salt
• 1 lb. Brussels sprouts, trimmed and very thinly sliced*
• 2 oranges, peeled and sectioned
• 1 cup cashews, toasted (tip p. 20)

DIRECTIONS

For vinaigrette, chop green onions, separating white parts from green tops. In a blender or food processor combine white parts of onions and the next six ingredients (through salt). Cover and blend or process until smooth.

In a large bowl combine Brussels sprouts and green tops of onions. Pour vinaigrette over sprouts; toss gently to coat. Stir in oranges and cashews.

*Ingredient know-how

To trim Brussels sprouts, cut off the stems just at the spot where the leaves are attached. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed. If available, use a food processor to shave Brussels sprouts, or purchase them already shaved.

Per serving 162 cal., 11 g fat (2 g sat. fat), 0 mg chol., 140 mg sodium, 15 g carb., 3 g fiber, 7 g sugars, 4 g pro.

Make It Ahead

Prepare the recipe as directed. Cover and chill up to 4 hours. Stir before serving.