Move over cabbage, Brussels make this slaw even better!:) This salad is a fall flavorist to bring in the seasonal flavours with an extra crunch and earthy bite thanks to the Brussels. The addition of the dried cranberries lends a sweet yet tart bite that really balances out the flavours. And in my opinion, this is a salad that tastes even better the next day- oh yes please and thank you to left overs!
If you have a mandolin- its a great tool to help achieve the brussels are thinly sliced, if not, a sharp chef knife or the blade on a food processor will give the same result.
1 lb of Brussels Sprouts, approximately 2 cups
1 cup slivered almonds
1/2 cup dried cranberries
1/4 cup olive oil
2 tbsp rice wine vinegar
1 tsp Dijon mustard
1 tbsp honey
1/2 tsp salt
01. Trim the ends of the Brussels sprouts and cut in halves. Using the shredding blade of a food processor shred all the Brussels sprouts. You can also slice them lengthwise as thinly as possible using a sharp knife.
02. Transfer the shredded Brussels sprouts into a large mixing bowl.
03. Add all the sauce ingredients into a blender and blend until it’s completely mixed.
04. Add the dressing to your Brussel sprouts, along with slivered almonds and cranberries. Give a toss and serve as a side dish to your next meal.