This delicious slaw recipe features crisp, shredded Brussels sprouts tossed with tangy honey mustard dressing, toasted almonds and dried cherries (or cranberries). This is a great gluten-free salad or side dish, perfect for potlucks or holiday meals.
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
Honey mustard dressing
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
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 emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Serve.
Recipe inspired by the Justus Drugstore patio’s coleslaw and the seasonal Brussels sprout salad at The Mixx. Make it vegan: Substitute maple syrup or agave nectar for the honey and skip the Parmesan. Mixing a little bit of white miso into the dressing could help make up for the missing Parmesan (scale back on the salt, since miso is salty). Or, try adding a light sprinkle of nutritional yeast. Storage suggestions: This salad is best consumed within a few hours. Store leftovers in the fridge, covered. 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. Coconut bacon would be a great addition to this salad! If you love this recipe: You’ll also love my roasted brussels sprouts with cranberries, raw kale and Brussels sprouts salad with tahini-maple dressing and Deb’s kale salad with apples, cranberries and pecans. Make it nut free: Omit the almonds, and perhaps add pepitas or sunflower seeds if desired.
▸ Nutrition Information
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