They make a shockingly great slaw, which has the distinct of advantage of not needing to be cooked and being better after a day in the fridge.
Brussels Sprouts Slaw
2 tsp grainy mustard
the juice of 1 lemon
2 tblsp olive oil
salt & pepper to taste
1/2 a small red onion
12 oz. brussels sprouts
1/2 cup pecorino romano or parmesan
Whisk together the mustard, lemon, olive oil, salt and pepper until emulsified. Peel and cut the red onion in half through the stem and then slice crosswise into very thin half-moons. Add them to the dressing and toss thoroughly. Set them aside for at least an hour (I tend to wait two), or you can make them a day in advance and put them in fridge. Just be sure to take them out in time the next day so the dressing is room temperature.
Cut the tough stem ends off the brussels sprouts and remove any bruised outer leaves. Cut each sprout in half through the stem then slice thinly crosswise. Once sliced, put them in a bowl run your fingers through them to separate out the leaves.
Add the sprouts in with the onions and toss. Add the half cup of pecorino romano or parmesan (or a blend of both) and toss. Adjust for salt and pepper. It will last in the fridge for a week, getting tastier as it ages.
Serves four, 173 calories per serving, 6 grams net carbs, 3 of them sugar.
