Brussels Sprout Cole Slaw with Apples 
• 1 pound trimmed Brussels sprouts
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• ½ teaspoon crushed red pepper
• 1 diced apple
• 2 ounces shredded Parmesan cheese
• ½ cup dried cranberries
• ½ cup sunflower seeds
• 1 tablespoon honey
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
1. Thinly slice 1 lb. trimmed Brussels sprouts using a mandolin or food processor fitted with the slicer attachment. Transfer sliced Brussels sprouts to a large bowl.
2. Add 6 Tbsp. extra-virgin olive oil, 1 Tbsp. lemon zest, ¼ cup fresh lemon juice, and ½ tsp. crushed red pepper; toss to coat. Add diced apple, shredded Parmesan cheese, cranberries, sunflower seeds, 1 Tbsp. honey, 1 tsp. kosher salt, and ½ tsp. black pepper; toss to coat.
3. Let stand 5 minutes to allow the Brussels sprouts to wilt slightly. Enjoy!
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