Brussels Sprout Slaw

vegan, gluten-free, grain-free, soy-free, nut-free (potentially), refined sugar-free

Adapted from Paul Shuldiner's recipe in Pure Vegan

Yes, Brussels sprouts can be eaten raw! This tangy slaw is quite a contrast from those soggy boiled ones everyone hates and is delicious served alongside a sandwich. A food processor makes it come together quickly.

Serves: 6 / Prep time: 15 min / Total time: 15 min

Ingredients:​​
For the Slaw:

• 2 lbs Brussels sprouts
• 1/4 cup nutritional yeast*
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons fresh lemon juice (juice of one lemon)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper 

Optional topping for serving: ​

• chopped pecans or walnuts
• roasted chickpeas

Directions:

1. Wash the Brussels sprouts and discard any discolored outer leaves. Trim away the tough base of each sprout and pulse in a food processor until shredded. Alternatively, separate each leaf and roughly chop.
2. Transfer the shredded sprouts to a large bowl and add nooch, olive oil, and lemon juice, combining well. Season with salt and pepper, and stir again. 
3. Allow slaw to sit for at least a few minutes (and up to 24 hours) before serving to help the flavors meld and the sprouts to soften a bit. 

*Nutritional yeast is deactivated yeast with an amazing nutrition profile and a nutty, cheesy flavor. You can leave out the nutritional yeast if you don't have it, but I think the "nooch" actually improves the texture in addition to giving the chips a nice cheesy flavor. Look for nutritional yeast in the bulk bins, baking aisle, or supplements section at your grocery store.