1/4 cup 2% plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoons honey

1/4 cup white balsamic vinegar, best quality possible

1/3 cup vegetable oil

kosher salt, as desired

freshly ground black pepper, as desired

6-ounces pre-sliced Brussels sprouts – see kitchen note

1/4 small red cabbage, stem and core removed, thinly sliced – ­see kitchen note

Method:

1.   In a medium size bowl, add Greek yogurt, Dijon mustard, honey, white balsamic vinegar, salt, and pepper. Whisk to combine. Slowly and gradually add oil while whisking until completely incorporated. Adjust seasoning to taste with salt and pepper. Alternatively, add all ingredients to a mason jar with a tight fitting lid and shake until emulsified.

2.   Add the prepared Brussels sprouts and red cabbage tossing until evenly incorporated. Adjust seasoning to taste with salt and pepper and serve.

Kitchen Note: To grate the Brussels sprouts and red cabbage by hand, remove the tough stem ends and use the largest holes on a box grater being careful to protect your fingers.