Brussels Sprout Slaw
This crisp and vibrant vegan slaw features finely shredded Brussels sprouts tossed in a tangy maple-mustard dressing. Complemented by crunchy toasted almonds and sweet dried cherries, this healthy and flavorful salad is a perfect side dish for holiday gatherings or quick weeknight meals.
Instructions
- 1
Trim the tough ends and outer leaves of brussels sprouts (1 lb) and shred finely using a food processor slicing blade or a sharp chef's knife.
- 2
Toast slivered almonds (0.33 cup) in a dry skillet over medium heat for 4 minutes until golden and fragrant.
- 3
In a small jar or bowl, whisk together extra-virgin olive oil (0.25 cup), apple cider vinegar (2 tbsp), maple syrup (1 tbsp), dijon mustard (1 tbsp), and garlic clove (1 clove) until emulsified.
- 4
Toss the shredded sprouts with the toasted almonds, dried cherries (0.33 cup), and vegan parmesan (0.33 cup) in a large mixing bowl.
- 5
Pour the dressing over the slaw and toss to coat. Season with sea salt (0.25 tsp) and serve immediately or refrigerate to let the sprouts soften.
Nutrition Facts
Per portion