Give this Honey Mustard Brussels Sprout Slaw a try and it just might become your new favorite salad! Crisp, shredded Brussels sprouts tossed in a sweet and tangy dressing, topped off with dried fruit, toasted almonds and Parmesan cheese … talk about delicious. It makes for a great lunch by itself or served up as a side with dinner! 

Honey Mustard Brussels Sprout Slaw
Honey Mustard Dressing
  1. 3 tablespoons Sue BeeĀ® Honey
  2. 1/3 cup olive oil
  3. 3 tablespoons apple cider vinegar
  4. 2 tablespoons dijon mustard
  5. 1 garlic clove, pressed or minced
  6. 1/4 teaspoon sea salt
  1. 1 pound Brussels sprouts
  2. 1/3 cup slivered almonds, toasted
  3. 1/3 cup tart dried cranberries or cherries, chopped
  4. 1/3 cup finely shredded Parmesan cheese
  1. Wash Brussels sprouts, cut off the tough ends and peel off any browning outer leaves. Then shred them using the slicing blade of a food processor, a mandolin or a sharp chef's knife.
  2. Toast slivered almonds (in oven or toaster oven) on medium heat for three to four minutes, until they are fragrant and turning golden brown on the edges.
  3. Whisk together the honey, olive oil, vinegar, mustard and garlic until emulsified.
  4. In a medium serving bowl, toss the shredded sprouts with the almonds, dried fruit, Parmesan and dressing.
  5. Serve and enjoy!
Sue Bee Honey