SHREDDED SPROUT SLAW

A mustard-thyme vinaigrette flavors this crunchy slaw made with sliced Brussels sprouts, crisp and sweet apple, toasted walnuts, and green onions. Try it with a chicken or pork.

SERVES 2

PREP: 30 minutes (see Tip) TOTAL: 30 minutes

• 2 pounds Brussels sprouts, trimmed
• 1 small apple, cored and chopped
• ¼ cup chopped walnuts, toasted (see Tip)
• ¼ cup thinly sliced green onions
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 2 teaspoons snipped fresh thyme
• 1 teaspoon Whole30-compliant coarse-grain mustard
• ¼ teaspoon coarse salt

Cut the Brussels sprouts in half lengthwise. Place the halves, cut sides down, on a cutting board and thinly slice the halves. (You should have about 10 cups sliced sprouts.) Transfer 1½ cups of the sliced sprouts to a medium bowl. Place the remaining sprouts in an airtight container or plastic bag; seal and store in the refrigerator for up to 3 days. Use the sliced spouts to make Pan-Roasted Brussels Sprouts with Bacon (see recipe).

Add the apple, walnuts, and green onions to the bowl with the Brussels sprouts and toss to combine. In a small bowl, whisk together the oil, vinegar, thyme, mustard, and salt. Drizzle the dressing over the slaw and toss to coat. Let stand for 5 to 10 minutes before serving; toss again before serving.

TIP Most of the prep time involves trimming and slicing the Brussels sprouts. It may seem lengthy, but you will have enough sprouts to make two more side dishes.