+QP +GF
This is a delightful salad that is as light as it is fresh. Finely shaved Brussels sprouts breathe new life into this otherwise hearty vegetable. Toss in crispy Asian pear, almond slivers and a mustard vinaigrette for a refreshing and painstakingly easy take on a traditional slaw. —MR
SERVES 2 TO 3
1 tbsp (15 g) whole-grain mustard
1½ tsp (8 ml) maple syrup
Zest and juice of ½ lemon
2 tbsp (30 ml) olive oil
Pinch of sea salt
SLAW
2 cups (200 g) Brussels sprouts, whole
½ large Asian pear, chopped
2 large handfuls toasted sliver almonds, unsalted
1 handful sunflower seeds, toasted
FOR THE DRESSING
Start by making the dressing. Simply add and mix all of the dressing ingredients in a small bowl. Set it aside.
FOR THE SLAW
Use a microplane to thinly shave the Brussels sprouts. If you don’t have a microplane, finely chop the Brussels sprouts into very thin pieces. Add the sprouts and the remaining slaw ingredients to a large bowl. Add the salad dressing and toss to combine.