Ingredients
16ozBrussels sprouts
4mediumcarrots
⅔cupgreen onionschopped, white and green parts
⅔cuplightly packed fresh cilantro leaves(optional) chopped
⅔cupslivered almonds
¼cupsesame seeds
¼cupolive oil
3tbspapple cider vinegar
3tbsphoney
3tbspreduced-sodium tamarior other soy sauce
¼tspsea salt
Preparation
Cut off the tough ends of the sprouts and any browning outer leaves.
Shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. Transfer the sprouts to a large serving bowl.
Slice the carrots into skinny little strips using a julienne peeler, a chef’s knife, or the grating attachment of your food processor. Transfer the carrots to your serving bowl.
In a medium-sized skillet over medium heat, toast the almonds, stirring often, until fragrant and turning golden on the edges, about 4 to 5 minutes. Add the almonds to the serving bowl.
Add the chopped green onions, cilantro (optional) and sesame seeds to the bowl.
In a small bowl, combine the olive oil, vinegar, honey, tamari and sea salt. Whisk until emulsified, then pour the dressing over the slaw. Toss well.
For best flavor, let the salad marinate for 10 minutes or longer before serving.
