INGREDIENTS
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Slaw
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1 cup baby Brussel Sprouts, shredded
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1 cup red and/or purple cabbage, shredded
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2 Tbsp. fresh parsley, chopped
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Dressing
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1-1/2 Tbsp. Dijon mustard
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1-1/2 Tbsp. apple cider vinegar
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2-3 Tbsp. extra virgin olive oil
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Garlic powder, to taste
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Freshly ground black pepper, to taste
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Red pepper flakes, to taste
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1 Tbsp. green onions, diced