Shaved Brussel Sprout Slaw with Dried Cranberries, Candied Walnuts, & Maple-Dijon Vinaigrette

This was the side dish that went with our Pesto Chicken Salad BLT Sandwiches. And lemme tell you it was perfect. One of my favorite sides I've ever made. But we all know about my obsession with brussel sprouts. Well, this slaw used shaved brussel sprouts instead of cabbage, and I know that might sound weird, but trust me, it ain't. And then you throw in some dried cranberries, candied walnuts, freshly grated parmesan, and my go-to dressing of Maple-Dijon Vinaigrette. It's just amazing. The combination of tart, sweet, nutty, and mustard perfectly blend together. We inhaled this entire batch of slaw, and it probably could've fed 4 people. Anyway, this will be perfect in the springtime or summertime, so go make it!! Enjoy :)

Shaved Brussel Sprout Slaw with Dried Cranberries, Candied Walnuts, & Maple-Dijon Vinaigrette

For the Maple-Dijon Vinaigrette:

1T Olive Oil

1T Apple Cider Vinegar

2T Pure Maple Syrup

1t Dijon Mustard

1T Grainy Mustard

1t Fresh Garlic, Minced

Salt & Pepper To Tasted

For the Candied Walnuts:

¾C Walnuts, Roughly Chopped

¼C Sugar

Pinch of Salt, Cinnamon, & Cayenne

For the Shaved Salad:

15 Brussel Sprouts, Shaved Thinly

4oz Parmesan Cheese, Freshly Grated

Candied Walnuts

Prepared Maple Dijon Vinaigrette

½C Dried Cranberries

Salt & Pepper, To Taste

Directions:

1. To Make the Maple-Dijon Vinaigrette: In a mixing bowl, whisk together all of the ingredients until combined. Season it with salt & pepper to taste. Refrigerate the dressing aside until ready to toss the salad.
2. To Candy the Walnuts: Preheat the oven to 350 degrees and spread the walnuts on a baking sheet and bake for 5 minutes until just toasted. Remove from the oven and let it cool. Meanwhile, pour the sugar into a medium saucepan and cook on medium heat, stirring with a wooden spoon while the sugar melts. Keep stirring until the color turns a medium amber color. Once that color is reached, add in the walnuts to the pan and quickly stir to coat. As soon as they are coated, spread them onto a baking sheet and sprinkle with the salt, cinnamon, and cayenne. Let them cool completely before adding them to the salad.
3. To Make the Salad: Shred or shave the brussel sprouts in a food processor, using a mandolin, or slicing thinly with a knife (making sure it roughly resembles a slaw). Place the shaved brussel sprouts in a mixing bowl and top with the candied walnuts, grated Parmesan, and dried cranberries. Pour the prepared Maple-Dijon Vinaigrette over the brussel sprouts and lightly toss until completely covered. Season with salt and pepper to taste.
4. Serve immediately.