BRUSSELS SPROUT & RED CABBAGE SLAW

Yield 4 servings

Ingredients:
12 brussels sprouts
½  small head red cabbage
½ cup raw walnut halves, crushed
¼ cup grated pecorino Romano
3 tablespoons extra-virgin olive oil, plus more as needed
Sea salt, to taste

Directions:
Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves.

On a mandoline or a very sharp knife, shave sprouts into thin slices (ribbons).  Remove the outer leaves of the cabbage and slice as thin as possible using the same method for brussels sprouts.

In a large bowl, combine sprouts and cabbage with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Add 1 tsp of salt and taste.  Add a little more olive oil and salt if necessary.