The New Passover Menu:
Shredded Brussels Sprouts Salad by Paula Shoyer
By FBWorld Team

At every family meal, I make sure to serve some raw vegetables in addition to the cooked ones. You will be surprised by how much you like this crunchy salad of raw Brussels sprouts. - Paula Shoyer, The New Passover Menu Cookboo

Shredded Brussels Sprouts Salad

Serves: 6-8
Prep Time: 20 minutes
Advance Prep: May be made 1 day in advance

Equipment:
Cutting board
Knives
Cookie sheet
Measuring cups and spoons
Small bowl
Whisk

Ingredients:
1 pound (450g) Brussels Sprouts (preferably larger-size ones), ends trimmed, 2 outer layers of leaves removed)
3/4 cup (115g) Whole Almonds, (toasted)
1/2 small Red Onion, (chopped into small pieces (about 1/4 cup/40g)
3 tbls. (45ml) Fresh Lemon Juice (from 1 lemon)
1/4 cup (60ml) Extra Virgin Olive Oil
1 tbls. Honey
1/8 tspn. Salt
1/8 tspn. Black Pepper

Procedures:
1. Cut the Brussels sprouts in half the long way, from the stem end to the top, and thinly slice. Place the sliced sprouts in a bowl.

2. Roughly chop the toasted almonds and add to the bowl, along with the chopped onion. In a small bowl, whisk together the lemon juice, oil, honey, salt, and black pepper.

3. Pour the dressing over the salad and toss.