Brussel Sprout Slaw with Walnuts

I wanted to try a salad with brussel sprouts for thanksgiving - I love brussel sprouts, but already had two very rich side dishes planned, so I wanted something fresh and less heavy. I adjusted the original recipe, which I found here, quite a bit. At the last minute, I realized I wanted to add some dried cranberries but sadly didn't have any. Next time though, I definitely will add those. Another nice add-in would be pomegranate seeds, or even feta cheese.

Be fore-warned: it takes a LONG time to shred brussel sprouts.

Brussel Sprout Slaw with Walnuts
serves 8

500 g fresh brussels sprouts, cleaned
1 red onion, thinly sliced
2 tbsp chives (mine were frozen), chopped
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp white balsamic vinegar
juice of 1 lemon
1 tbsp dijon mustard
salt, pepper
good handful walnuts, toasted and coarsely chopped

Optional mix-ins
dried cranberries
pomegranate seeds
crumbled feta cheese

Start by shredding the sprouts. I did this by halving them, and then finely slicing. It seemed to work ok, the layers separated when I tossed the salad with the dressing. Place in a big bowl. Add the onion, and the chives.

Mix the dressing - olive oil, maple syrup, vinegar, lemon, mustard, salt and pepper. Add to the salad, and toss really well. I massaged it for a bit, to separate the sprouts a little bit more.

You can do this a few hours in advance, just cover in plastic and place in the fridge. Just before serving, taste to see if you want to add more seasoning. I needed to add salt and vinegar. Finally toss in the walnuts. Serve.