I wish the long Memorial Day weekend continued forever, but alas, I return to the weekday routine. A number of highlights from the weekend… My mom bought a new car, which is significant because she gave me her old one! My family enjoyed Sunday Night Supper at The Bachelor Farmer (we love the place). Finally, I attended my first Twins baseball game of the season. Also, the weather was perfect all weekend, never a given.

After eating a few foods I shouldn’t have (these Texas Sheet Cake Cookies, for example), I enjoyed the light and refreshing Brussels Sprout Slaw. It works as a side dish with dinner or to bring to a party, if you do that sort of thing.

Another note is that I used my brand new mandoline for the salad! It worked very well, and I’m excited to use it again.

Brussels Sprout Slaw

4 cups shaved Brussels sprouts

1/4 cup olive oil

juice of 1 lemon

2 tsp red wine vinegar

1/2 cup shredded parmesan cheese

1/4 cup chopped almonds

salt and pepper

Using a mandoline, shred Brussels sprouts. In bowl, mix olive oil, lemon juice, and red wine vinegar. Add shredded Brussels sprouts to dressing and stir to combine. Add parmesan cheese, almonds, salt, and pepper, again stirring to combine. Serve immediately or store in refrigerator.