Slaw Ingredients all Organic:
1 pound Brussel Sprouts
1/3 cup slivered almonds (smoked would be great)
1/3 cup finely shredded Parmesan cheese
1/3 cup tart dried Cherry's
Honey mustard dressing:
1/4 cup olive oil
2 tablespoon apple cider vinegar
1 Tbs. honey
1 Tbs. Dijon mustard
1 garlic clove, pressed or minced
1/4 Tsp. Salt (NTMS)
1. Shred the sprouts: First, cut off the 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 pusher. If you don't have a food processor, slice them as thinly as possible.
2. Using raw almonds, toast or smoke them over medium heat for three to four minutes, stirring occasionally, until they are golden on 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 needed.
4. Serve immediately, or cover and refrigerate for up to 4 days. The Brussel sprouts will continue to soften as they marinate.