Crisp and tangy slaw with a satisfying crunch. The prefect barbecue side dish.
Brussels Sprouts Almond Slaw
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Ingredients
Slaw:
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1 pound Brussels sprouts
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1/3 cup Mandelin Slivered Almonds, toasted
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1/3 cup fresh cherries, halved, or dried tart cherries, chopped
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1/3 cup shredded Parmesan cheese
Dressing:
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1/4 cup extra-virgin olive oil
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2 tablespoons apple cider vinegar
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1 tablespoon honey
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1 tablespoon Dijon mustard
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1 garlic clove, pressed or minced
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1/4 teaspoon salt
Directions
Shred the sprouts in a food processor using the slicing blade.
Whisk together the olive oil, vinegar, honey, mustard and garlic until blended.
In a medium bowl, toss the shredded sprouts with the almonds, cherries, Parmesan and dressing.
Serve immediately, or refrigerate for up to three days.
Recipe Note
Almond Board of California