Trim the brussel sprouts and pare off any loose leaves. Shred very finely, either using knife (carefully) or a mandolin.
Whisk the mustard, oil and apple cider vinegar.
Toss the shredded sprouts, goat’s cheese and pistachios in the mustard dressing. Chill until needed.
8oz brussel sprouts
2oz goat's cheese, chopped (optional, omit for non-dairy option)