Honey Mustard Brussels Sprout Slaw
These shredded Brussels sprouts are a delightful medley of flavors and textures. The nutty crunch of toasted almonds, the tangy sweetness of dried cherries, and the savory bite of Parmesan cheese all come together in a zesty dressing that ties everything into a harmonious dish. Shredding the sprouts creates a delicate texture that pairs perfectly with the bold flavors in this salad. Enjoy it fresh or let it marinate in the fridge for a few days to allow the flavors to meld even more.
— Constant Cookbook
Ingredients
- 1 pound Brussels sprouts
- 1/3 cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
- 1/3 cup tart dried cherries or cranberries, chopped
- 1/3 cup finely shredded Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or minced
- 1/4 teaspoon sea salt
Instructions
- 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.
- 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.
- 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.
- Serve immediately, or cover and refrigerate for up for 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.
Prep Time
PT20M
Yield
4
Nutrition
- Calories: 335 calories
- Sugar Content: 16 g
- Sodium Content: 406.5 mg
- Fat Content: 22.1 g
- Saturated Fat Content: 4.2 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 27.4 g
- Fiber Content: 5.9 g
- Protein Content: 10.1 g
- Cholesterol Content: 7.2 mg
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