Brussels sprout slaw for an easy side on Meatless Monday

It's the time of year when everyone is trying to eat healthier, and this dish, adapted from an online recipe, is a good option, with Brussels sprouts, olive oil, almonds and just a smidge of honey. We increased the amount of dressing amount and used vegan Parmesan instead of actual cheese; you can also substitute maple syrup or agave for the honey.

See also: Roasted Brussels sprouts for a simple side dish on Meatless Monday

You will need:

1 pound Brussels sprouts 1/3 cup smoked almonds 1/3 cup dried cranberries 1/3 cup vegan Parmesan 1/2 cup olive oil 4 tablespoons apple cider vinegar 2 tablespoons honey (or maple syrup or other substitute) 2 tablespoons Dijon mustard 2 garlic cloves Sea salt and cracked black pepper to taste

You can buy sprouts that have already been shredded, use a food processor to shred them to slaw consistency, or even try a knife.

1. Chop the almonds. Chop the cranberries. 2. Measure the olive oil into a large bowl. Add the mustard and the apple cider vinegar. Add the honey (or sweetener of your choice). Press the garlic cloves into the dressing. Use a whisk to mix everything thoroughly. 3. Add the shredded Brussels sprouts to the bowl. Add the almonds. Add the cranberries. Add the vegan Parmesan. (Or regular, if you just want to go vegetarian.) Season to taste. Mix everything together until the sprouts are evenly coated with the dressing and the almonds, cranberries and seasoning are evenly distributed throughout. Serve and enjoy!

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen