Honey Mustard Brussels Sprout Slaw
Ingredients
Coleslaw
-
1
pound
Brussels sprouts
-
⅓
cup
slivered almonds, toasted
-
⅓
cup
tart dried cherries or cranberries, chopped
-
⅓
cup
finely shredded Parmesan cheese
Honey mustard dressing
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
honey
-
1
tablespoon
Dijon mustard
-
1
clove
garlic, pressed or minced
-
¼
teaspoon
fine sea salt
Instructions
- Prepare the Brussels sprouts by cutting off the tough ends and any browning leaves, then shred them using a food processor or a sharp knife.
- If using raw almonds, toast them in a pan over medium heat until fragrant and golden.
- In a bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, garlic, and salt until well combined.
- In a serving bowl, toss the shredded Brussels sprouts with the toasted almonds, chopped dried fruit, Parmesan cheese, and the dressing.
- Taste and adjust seasoning if necessary, then serve immediately or refrigerate for up to 4 days.
Nutrition Facts (estimated)
Servings
4 side salads
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
5mg
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