Ingredients

The following ingredients have 6 Servings
  • 1 pound Brussels sprouts (any wilted outer leaves removed)
  • 1 medium apple (chopped (I used Gala))
  • 1/3 cup dried cherries
  • 1/4 cup slivered almonds (toasted in a dry skillet)
  • 1/4 cup minced flat-leaf parsley
  • 3 tablespoons apple cider vinegar
  • 1 garlic clove (grated on a microplane)
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons agave nectar ((or honey - not vegan))
  • 1/8 to 1/4 teaspoon kosher salt (to taste)
  • 3 tablespoons extra virgin olive oil

Instruction

  • Shred the Brussels sprouts using the slicing disc on a food processor or with a knife. If using the food processor, first trim the stems of the Brussels sprouts. If using a knife, cut the Brussels sprouts in half through the root, place them flat side down on a cutting board and thinly slice. Discard the roots.
  • In a large bowl or serving bowl, combine the shredded Brussels sprouts, chopped apple, almonds, dried cherries and parsley.
  • Toss with the dressing. Serve.