Brussel Sprout Slaw with Lemon and Pecorino

Ingredients

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 1/2 tablespoons nutritional yeast powder

3/4 teaspoon fine sea salt

1/2 teaspoon black pepper

1 pound fresh brussels sprouts, shaved crosswise (use a mandoline or thinly slice)

1/2 cup coarsely chopped dried tart cherries

1/3 cup Pecorino Romano cheese, finely grated

1/4 cup coarsely chopped fresh flat-leaf parsley

1/4 cup pine nuts, toasted

1 tablespoon fresh thyme leaves

Whisk together oil, juice, yeast, salt, and pepper in a large serving bowl. Add brussels sprouts, and toss to coat. Let stand at room temperature 15 minutes, stirring occasionally. Stir in cherries, cheese, and parsley until combined. Sprinkle with pine nuts and thyme.