FOR THE BROCCOLI AND BRUSSELS SPROUTS SLAW – 1lb (491g) brussels sprouts, finely sliced/chopped – 1-12oz (340g) bag broccoli slaw – 1 large (267g) green apple, finely diced – ½ cup (109g) pomegranate seeds – ½ cup (40g) shaved parmesan – ¼ cup (40g) shelled pistachios – ½ cup lemon dijon vinaigrette
FOR THE LEMON DIJON VINAIGRETTE – 1 cup (180g) EVOO – ¾ cup (75g) white balsamic or champagne vinegar – ¼ cup (59g) fresh lemon juice (~1 lemon) – 2 Tbsp dijon mustard – 2 cloves garlic, finely diced – 1 shallot, finely diced – 1 tsp capers, finely diced – Salt & pepper to taste
FOR THE LEMON DIJON VINAIGRETTE 1. Combine all ingredients in a large mason jar or small mixing bowl. 2. Whisk or shake until evenly combined. 3. Drizzle onto salad or store in an air-tight container in the fridge for up to 2 weeks.
FOR THE SLAW 1. Combine all ingredients in a large mixing bowl, drizzling the dressing on last. 2. Toss until evenly combined. 3. Serve & enjoy!