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.
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