1tbsphoney or maple syrup(sub for 1 tbsp orange juice for Whole30)
1tbspapple cider vinegar
To shred the brussel sprouts, start by cutting off the hard stem and remove any outer damaged leaves. To save time you can shred the brussel sprouts in a food processor using the thin slicing blade, or alternatively shred them using a knife. To do this cut them in half lengthwise and then shred as thinly as possible.
In a bowl whisk together the olive oil, honey, mustard, vinegar and salt.
Core the apple, cut into slices and then cut each slice into thin matchstick sized pieces.
Add the shredded brussel sprouts, cabbage, apple and chopped walnuts to a bowl. Toss with the dressing and serve.