Honey Mustard Brussels Sprout Slaw

Hey guys. Shhh. Don’t be loud. There’s a baby sleeping in here. My friend asked me to come over and watch her while she runs to a doctor’s appointment. Little Miss Mirabel June is looking cozy in her pale pink cocoon. All I can see of her is her sweet pink face. I wonder what two-month-olds dream about.

Honey Mustard Brussels Sprout Slaw

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.


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 olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, pressed or minced
¼ teaspoon sea salt

INSTRUCTIONS

1. 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.
2. 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.
3. get the full instruction @ cookieandkate.com

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