Ingredients
1 pound Brussels sprouts, shredded (6 cups)
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
1 cup Hazelnut Crunch
Kosher salt and freshly ground pepper
Preparation
Toss together sprouts, juice, oil, and 3/4 cup crunch; season with salt and pepper. Serve immediately, sprinkled with remaining 1/4 cup crunch.
