Honey Mustard Brussels Sprout Slaw
- 1 lb. brussels sprouts
- 1/3 cup slivered almonds
- 1/3 cup dried cranberries, chopped
- 1/3 cup grated parmesan cheese
Honey Mustard Dressing
- 1/4 cup olive oil
- 2 tbsp. apple cider vinegar
- 1 tbsp. honey
- 1 tbsp. dijon mustard
- 1 garlic clove, pressed or minced
- 1/4 tsp. sea salt
Prepare the brussels sprouts by cutting off the end stems and then removing any outer leaves that have begun to brown. Shred the brussels in a food processor using the slicing blade and the plastic pusher. If you don't have a food processor, use a very sharp chefs knife and slice them as thinly as possible, then give them a couple of extra chops at the end just to make sure they are slim enough to absorb the delicious dressing.
Toss the dressing with the brussels mixture and enjoy! Can be made a day ahead and stored in the fridge before serving.