My wife improvised this very well balanced Brussels sprout slaw. The interplay of the Parmesan cheese, lemon juice and olive oil is particularly nice. Serves 4.
2 c Brussels sprouts, shredded with a knife or mandoline
1 carrot, peeled and shredded
1/4 c red onion, finely chopped
1 T lemon zest, finely chopped
1 small clove garlic, minced
2 T olive oil
1 T lemon juice
2 T grated Parmesan or Romano cheese
1 t Kosher salt
1/4 t ground black pepper
Method: combine all ingredients and toss well to mix. Allow to rest at least 30 minutes to develop flavors. Goes well with a hearty piece of fish or poultry.