Brussels Sprout Salad

The finely sliced raw sprouts dressed with a simple olive oil-lemon juice dressing and finished with chopped hazelnuts and shaved parmesan made for a refreshing change from a typical coleslaw.

A mandoline is recommended for finely shredding the Brussels sprouts but I decided to practice my knife skills instead. Chopped chives and fresh thyme added another level of flavour. Dressed just before serving, the raw sprouts retain their crispy texture and are quite sweet in flavour.

A very light-tasting salad with great texture and a great end use for fresh sprouts.