Crisp and tangy slaw with a satisfying crunch. The prefect barbecue side dish.
Brussels Sprouts Almond Slaw
1 pound Brussels sprouts
1/3 cup Mandelin Slivered Almonds, toasted
1/3 cup fresh cherries, halved, or dried tart cherries, chopped
1/3 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, pressed or minced
1/4 teaspoon salt
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.
Almond Board of California