INGREDIENTS
Coleslaw
1 lb. Brussels sprouts
⅓ CUP slivered almonds, toasted
⅓ CUP tart dried cherries, chopped
⅓ CUP finely shredded
Parmesan cheese
Honey mustard dressing
¼ CUP extra-virgin olive oil
2 TBSP apple cider vinegar
1 TBSP honey
1 TBSP Dijon mustard
1 garlic clove, pressed or minced
¼ TSP salt
STEPS
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. Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
4. Serve immediately, or cover and refrigerate for up for 4 days.
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. Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
4. Serve immediately, or cover and refrigerate for up for 4 days.
TIPS
This is a great side to add to your weekly lunch time meal preps! Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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