Brussels Sprouts Salad with Dried Cranberries, Almonds and Parmesan

Brussels Sprouts is something we never had growing up.  From the TV programs we watched, it sounded like they were horrible.  After getting married, I started trying all sorts of new foods that we didn't have as kids.  Brussels Sprouts is one of those and we have enjoyed them ever since!  Typically I would roast them with some olive oil, salt and pepper.  When I came across this recipe it sounded interesting as it uses raw shredded Brussels Sprouts.

This salad is very quick to put together if you are using a food processor.  I like to let this salad sit for a bit so that the brussels sprouts can absorb all the dressing.  I used Coconut Vinegar in this recipe and it worked really well.  Coconut Vinegar isn't the easiest to find.  I've used Balsamic Vinegar as well with great results.

Brussels Sprouts Salad with Dried Cranberries, Almonds and Parmesan
Adapted from Kalyn's Kitchen

1 lb brussels sprouts
1/2 cup sliced almonds
1/2 cup dried cranberries
1/4 cup grated Parmesan

Dressing:
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
2 tbsp coconut vinegar
3 tsp maple syrup
salt and pepper to taste

Trim brussels sprouts and cut in half.  Using the slicer on a food processor, slice the brussels sprouts.  Transfer to a bowl.  Lightly toast the almonds in a skillet and set aside.

In a small saucepan, add the dressing ingredients and whisk together.  Heat until bubbling.  Pour over the brussels sprouts and mix.  Add the toasted almonds, cranberries and Parmesan and gently stir.  I like the salad to sit for a bit before serving so the brussels sprouts absorb the dressing.