My answer to coleslaw- the purist salad

Now that BBQ season is upon us i figured it fitting to post a recipe I tried a few months ago, its called "The Purist salad and it was courtesy of F&W magazine I tried this bc it looked like a healthy but daring dish that might be worth a shot, and the hubs liked it so much that he requests it on a fairly regular basis (it should also be noted, that he initially turned his nose up at it, as he does many recipes he ends of loving. men, they're just not as smart as we are :P) this dish has also replaced the popular bbq side coleslaw in my house, its definitely worth a shot to mix things up:
 
*special note- the only thing I changed is the brussel sprouts, i have found that fresh ones do not work as well as frozen ones that have been defrosted, they can
get too tough and its kind of trying to eat a tamale w/ the corn husk still on it.

Purist salad 
8oz of brussel sprouts quartered 
1/2 head of purple cabbage shredded 
1/4c dried cranberries/ craisins 
1/4c pine nuts 
1/4c dried dates 
Olive oil 
Brown mustard 
Red pepper flakes 
2 cloves garlic pressed 
Salt 
Cayanne pepper 
Lemon juice 
Shredded Pecorino/ Romano cheese 

1. Toss Brussel sprouts in olive oil, season w/ salt, pepper, and pepper flakes then bale on cookie sheet at 450 for 20 min, sprouts can also be grilled in place of this step. 
2. Make dressing w/ olive oil, garlic, mustard, cayanne, salt, pepper, and lemon juice. 
3. Mix brussel sprouts, cabbage, pine nuts, craisins, dates, and cheese, then dress and toss.