• Wash the Brussels sprouts, cut off the woody stems, and remove any tough outer leaves.
• Shave the Brussels sprouts using a food processor.
• Once your Brussels sprouts are shaved, set them aside in a large bowl. You can use your serving bowl here instead of dirtying another dish. Take it right to the table when done!
• Chop ¼ cup of pecans into small pieces. Set aside.

Dressing

• With your food processor or blender, grind the remaining pecans into a fine powder. (This should yield about 2 Tablespoons ground pecans.) Set aside in a small bowl.
• Core both apples (also peel for low salicylate). Chop one apple into matchsticks and add it to the bowl with your shaved Brussels sprouts.
• Add the other apple to your food processor or blender and run until pureed. (You may need to add a teaspoon or so of water to get everything to blend well.) Set aside.
• Add olive oil, garlic, salt, and ground pecans to a skillet over medium high heat. Sauté 30 seconds to 45 seconds (until garlic just starts to brown). Add the pureed apple and mix until combined and warmed (about 30 seconds).
• Add the skillet mixture to your bowl with Brussels sprouts and matchstick apples.
• Add cardamom (omit for lower salicylate).
• Mix to combine.
• Top with chopped pecans.