INGREDIENTS
3 cups
Brussels sprouts
1
Garlic clove, small
3 cups
Lacinto kale
3 cups
Red cabbage
1 tbsp
Shallot
1 tsp
Dijon mustard
1 tsp
Honey
3 tbsp
Lemon juice, fresh
1
Black pepper, freshly ground
1
Kosher salt
1/4 cup
Olive oil
1/4 cup
Almonds., toasted
3 tbsp
Parmesan cheese