Honey Mustard Brussels Sprout Slaw
Total Time
25 minutes
Prep Time
20 mins
Cook Time
5 minutes
Rating
4.9 out of 5 stars
(90)
Ingredients
4 salads
- 1 pound Brussels sprouts
- ⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
- ⅓ cup tart dried cherries or cranberries, chopped
- ⅓ cup finely shredded Parmesan cheese
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or minced
- ¼ teaspoon fine sea salt
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Preparation
Step 1
Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
Step 2
If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
Step 3
Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
Step 4
Serve immediately, or cover and refrigerate for up to 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
Step 5
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Chef's notes
Recipe inspired by the Justus Drugstore patio’s coleslaw and the seasonal Brussels sprout salad at The Mixx.
Make it dairy free/vegan:
Skip the Parmesan, or substitute vegan Parmesan, or try mixing a little bit of white miso into the dressing to make up for it. For vegan slaw, also substitute maple syrup for the honey.
Make it nut free:
Omit the almonds, and perhaps add pepitas or sunflower seeds if desired.
