Honey Mustard Brussels Sprout Slaw

All you need is:

Coleslaw:

• 1 pound Brussels sprouts
• 1/3 cup almonds, slivered and toasted 
• 1/3 cup tart dried cherries or cranberries, chopped
• 1/3 cup finely shredded Parmesan cheese

Honey mustard dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon fine sea salt

All you do is:

1. Cut off the stock ends of the Brussels sprouts and remove any brown outer leaves. Shred the sprouts in a food processor using a slicing blade, pressing the sprouts against the blade with the provided pusher. If you don’t have a food processor, slice the sprouts as thinly as possible using a sharp chef’s knife.
2. Toast raw almonds on the stove over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and golden on the edges. If you are using toast almonds, this step is not necessary.
3. In a mixing bowl, whisk the olive oil, vinegar, honey, mustard and garlic until blended to make the dressing. Toss the shredded sprouts, almonds, dried fruit, Parmesan and dressing in a medium serving bowl. Season to taste with salt. 
4. Serve immediately or cover and refrigerate for up to 4 days. The Brussels sprouts will soften as they marinate. The sprouts may brown lightly over time. Refresh leftovers with a little sprinkle of salt and a tiny splash of vinegar.