This Thanksgiving I am planning on making this delicious Brussels Sprouts Slaw Salad instead of a more traditional salad. It has a honey mustard dressing, it is super easy to prepare and very delicious. I am planning on leaving it on the table so people can eat it whenever they would like . It is a perfect side dish or starter salad. If you love Brussels this is a wonderful go to whether for Thanksgiving or any time.
You can certainly leave out the Parmesan Cheese if you want to keep it dairy-free. You can also substitute Feta or Goat Cheese if you would like. I doubled this recipe .
I promise to post pictures of the finished salad.
Ingredients:
1 lb. Brussels Sprouts ( fresh)
1/2 cup slivered almonds, toasted. You can use whatever kind of nuts you’d like , hickory smoked almonds are also great in here if you can find them.
1/3 cup tart dried cherries, or cranberries , craisins or raisins. Whatever you like. I chopped mine.
1/3 cup finely shredded Parmesan Cheese ( optional)
Honey Mustard Dressing:
1/4 cup olive oil
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
1 minced garlic clove
1/4 teaspoon kosher salt
Directions:
Shred the sprouts; First cut off the tough ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided pusher. If you don’t have a processor , slice them as thinly as possible, and chop them up .
If you are using raw almonds, toast them over medium heat for a few minutes, stirring frequently in a frying pan. When they are fragrant and turning golden remove and cool down.
Whisk together the olive oil, vinegar, honey, mustard and garlic. I sometimes use my blender which really emulsifies the dressing. In a medium to large bowl, toss the shredded sprouts with the almonds, chopped dried fruit, cheese and dressing .
Serve!
Cooking with Candi 