Brussels Sprouts and Napa Cabbage Autumn Slaw (Serves 4)
To Your Table from Oak Hill Farm, Avella, PA

Peppery Napa cabbage meets hearty Brussels sprouts in this crunchy, satisfying salad.

3-4 c. shredded Napa cabbage
2 c. Brussels sprouts, trimmed and sliced thin
1 c. grated carrots
½ c. diced celery
½ c. cherry or grape tomatoes, halved
½ c. colored sweet pepper, diced
2 Tbsp. minced onion or shallot
½ c. dried cranberries or raisins
¼ c. nuts or seeds, toasted (walnuts, almonds, sunflower or pumpkin seeds)
In a large bowl, toss together all of the above.
In a small bowl, whisk together:
2 Tbsp. lemon juice
2-3 Tbsp. extra virgin olive oil
1 Tbsp. Dijon mustard
2-3 Tbsp. honey
Taste to adjust tartness or sweetness. Pour over salad, toss to coat.
Season to taste with salt & pepper.
Refrigerate for at least 1 hour before serving.

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