- Dressing:
- 1/4 cup olive oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon brown mustard
- Salad:
- 1 pound Brussels sprouts, shredded
- 1/2 cup dried cherries
- 1/2 cup slivered almonds
- 1/2 cup grated Parmesan cheese
- Whisk olive oil, vinegar, honey, garlic, and mustard together in a bowl until dressing is smooth.
- Combine Brussels sprouts, dried cherries, almonds, and Parmesan cheese together in a bowl; add dressing and toss to coat. For best flavor, refrigerate for several hours before serving.
04/16/2018
recipepes.com
Brussels Sprout Slaw, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
