every once in a while, a salad-eating mood will strike and all i will want for a week is a generous bowl of fresh and crisp-crunchy veggies dressed and drizzled with something kicky and flavorful. this salad sure was the ticket on one such recent week.
it involved having to brave the use of one gleaming food processor slicing blade attachment, but i was heartily rewarded with the resulting meal. toothsome shreds of brussels sprout leaves (the perfect texture when we’re going for a dinner salad), crunchy slivered almonds, sweet and chewy dried cranberries, and a healthy sprinkle of parmesan for a caesar-salad-like spin, all tossed with a garlic-spiked honey mustard.
everything tasted perfectly proportioned, and i got to finish my meal feeling like i ate healthy – and deliciously.
Honey Mustard Brussels Sprouts Slaw
Adapted (barely) from Cookie + Kate
Makes 4 servings
1 pound Brussels sprouts
⅓ cup slivered almonds, toasted
⅓ cup dried cranberries
⅓ cup grated Parmesan cheese
Honey mustard dressing:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, pressed
¼ teaspoon garlic salt
- 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.
- Combine the olive oil, vinegar, honey, mustard, and garlic in a jar and shake until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, dried fruit, Parmesan, and dressing. Serve.