Honey Mustard Brussels Sprout Slaw

If you haven’t made this Brussels sprout slaw yet, you’ve been missing out! There’s a good chance you’ve missed this recipe, since it’s been hiding in the archives under some not-so-appetizing photos. I hope these are more enticing.

This slaw is irresistibly crisp and tangy, with a simple honey-mustard dressing. Freshly toasted almonds offer some savory crunch, and dried cherries (or cranberries) send it over the top.

This slaw stores well in the fridge for a few days, so it’s great to keep on hand for sandwiches, soups and quick meals.

It’s easy to make, too—especially if you have a food processor with a shredding attachment. Otherwise, you can thinly slice the Brussels sprouts by hand. Let’s get to it!

Ingredients:

Coleslaw

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

Honey mustard dressing

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