If you haven’t made this Brussels sprout slaw yet, you’ve been missing out! There’s a good chance you’ve missed this recipe, since it’s been hiding in the archives under some not-so-appetizing photos. I hope these are more enticing.
This slaw is irresistibly crisp and tangy, with a simple honey-mustard dressing. Freshly toasted almonds offer some savory crunch, and dried cherries (or cranberries) send it over the top.
This slaw stores well in the fridge for a few days, so it’s great to keep on hand for sandwiches, soups and quick meals.
It’s easy to make, too—especially if you have a food processor with a shredding attachment. Otherwise, you can thinly slice the Brussels sprouts by hand. Let’s get to it!
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* This article was originally published here
