Brussels Sprout Slaw with Cherries and Walnuts

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 lb Brussls sprouts
  • 1 1/2 cups Cherries, tart fresh, or canned and drained, or frozen and thawed and drained
  • 1 cup Cranberries, dried
  • 2 cups Kale
  • 2 cups Red or green cabbage

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Mustard, whole grain

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 1/2 cups Walnuts

Found on willcookforfriends.com

Ingredients

• 1 lb. Brussls sprouts, trimmed and thinly sliced
• 2 cups red or green cabbage, thinly sliced (about ½ a small head, or ¼ large)
• 2 cups kale, thinly sliced (about 2-3 leaves)
• 1½ - 2 cups tart cherries, chopped (fresh, or canned and drained, or frozen and thawed and drained)
• 1½ - 2 cups walnuts, roughly chopped
• 1 cup dried cranberries, or dried cherries, roughly chopped
• ¼ cup apple cider vinegar
• 2 TBSP honey (or sugar, or other sweetener, to make it vegan)
• 1 TBSP whole grain mustard
• ½ cup olive oil
• salt and pepper, to taste

Directions

• Trim the stem ends of the brussels sprouts, and discard any rough looking outer-leaves. Stand them up on the flat (cut) stem end, and carefully slice as thin as you can easily manage. (Or, if you have a slicer attachment on your food processor, you can use that.)
• Thinly slice or shred the cabbage and kale, and chop the remaining ingredients. (If your cherries are canned or frozen, be sure to drain them thoroughly.) Add everything to a large bowl.
• In a separate bowl or glass measuring cup, whisk together all of the dressing ingredients. Add a pinch of salt and pepper, to taste. If the dressing is too tart for you liking, add a bit more olive oil, and if its not tart enough, add a splash more vinegar. Same goes for the honey and mustard -- adjust to taste, if you wish.
• Pour dressing over the slaw and toss well (I find tongs are great for this) until everything is evenly coated. Can be served immediately, or covered with plastic wrap and stored in the fridge. Slaw will keep well in the fridge for several days.