Whole Food, Plant-Based Recipe Shaved Brussels Sprout Salad

Ingredients

• 12 oz Brussels sprouts, any discolored leaves discarded, halved, and thinly sliced
  

• ¼ cup walnuts, lightly toasted and chopped
  
• 1 T nutritional yeast
  
• ¼ tsp miso (optional)
  
• ¼ cup lemon juice
  
• 1 T lemon zest

Instructions

1. If you have a sharp knife and good skills, you could slice the Brussels sprouts by hand. Otherwise,
slice with an adjustable-blade slicer. Toss into a large mixing bowl.
2. In a single layer, place walnuts in a skillet to toast over medium-high heat and cook for 5 minutes, stirring frequently. You do not want to burn the nuts! Transfer to a plate to cool, then chop. (Alternatively, you can toast nuts in the oven at 350°F).
3. Zest 1 lemon to create 1 T lemon zest, and add to the bowl with Brussels sprouts.
4. Juice the lemon over the Brussels sprouts and mix in miso (if using).
5. Sprinkle nutritional yeast over the Brussels sprouts and add the chopped walnuts (leave a few for garnish). Mix thoroughly.
6. Serve and garnish with remaining walnuts.