Easy, crunchy and delicious, this Shaved Brussels Sprouts Salad makes a satisfying lunch, or as an appetizer.
Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey and garlic to make the salad dressing, and set aside
Thinly slice the Brussels sprouts using a sharp knife, food processor, or mandoline slicer.
Slice the apple and red onion, add to a large bowl with the sliced Brussels sprouts and add the salad dressing and toss well to combine.
Toast the almonds in a hot skillet for two or three minutes, stirring frequently so they don't burn.
Serve with toasted almonds and feta cheese.
Slightly adapted from TOH
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