Serves 3-4
Slaw:
- 230g Brussels sprouts
- 2 medium carrots
- 1⅓ cup chopped green onions (white and green parts)
- 1⅓ cup lightly packed fresh coriander, chopped
- 1⅓ cup slivered almonds
- 1⅛ cup sesame seeds
Soy-honey dressing:
- 2 tbsp olive oil
- 1½ tbsp apple cider vinegar
- 1½ tbsp honey
- 1½ tbsp soy sauce
To shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don't have a food processor, slice them as thinly as possible using a sharp chef's knife, then give them a few extra chops for good measure. Transfer the sprouts to a large serving bowl.
To prepare the carrots: Either use a julienne peeler or the fine grating attachment of your food processor to slice the carrots into skinny little strips. Transfer to your serving bowl.
To toast the almonds: 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, coriander and sesame seeds to the bowl. In a small bowl, combine the olive oil, vinegar, honey and soy sauce. Whisk until emulsified, then pour the dressing over the slaw. Toss well. For best flavour, let the salad marinate for 10 minutes or longer before serving.
From http://cookieandkate.com/2014/asian-brussels-sprout-slaw-with-carrots-and-almonds/