Shredded Sprouts Slaw With Gorgonzola + Hazelnuts

1 pound Brussels sprouts, ends trimmed

Extra-virgin olive oil

Fresh lemon juice

Kosher or sea salt

Gorgonzola cheese, crumbled

Toasted, chopped hazelnuts (see note)

Thinly slice the Brussels sprouts, placing them in a mixing bowl as you work. Drizzle with equal parts oil and lemon juice (to taste). Use your clean hands to scrunch them, so the Brussels sprouts soften a bit. Season lightly with salt.

Serve at room temperature, topped with crumbled cheese and the chopped, toasted hazelnuts.

Note: Toast the hazelnuts in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned. Cool before using.

Serves 4

Nutrition | Per serving (using 2 tablespoons oil and lemon juice; ¼ teaspoon kosher salt; 2 ounces cheese, and ¼ cup chopped hazelnuts): 210 calories, 8 g protein, 12 g carbohydrates, 16 g fat, 4 g saturated fat, 15 mg cholesterol, 180 mg sodium, 5 g dietary fiber, 3 g sugar