#nuttyalmonds

[byhelga]

The flavors and textures in this Shredded Brussels Sprout Salad with Lemon Vinaigrette go so well together. The crunchy Brussels sprouts, the sweet cranberries, the nutty almonds, and the sour lemon vinaigrette all go well together. This salad is quick and easy, and it's great for any event.

Ingredients: 2 cups shredded Brussels sprouts. 1/4 cup sliced almonds. 1/4 cup grated Parmesan cheese. 1/4 cup dried cranberries. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Shred the Brussels sprouts and put them in a large bowl. Add the sliced almonds, grated Parmesan cheese, and dried cranberries. Mix the honey, lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. This makes the vinaigrette. Add the lemon vinaigrette to the salad and toss it around to make sure everything is covered. While the salad is sitting, give the flavors a chance to mix. You can eat the shredded Brussels sprout salad as a light meal or as a healthy side dish.

Prep Time: 15 minutes

Cook Time: 0 minutes

catherine lenderi

[stylehunting]

Cranberry-Almond Coleslaw is a delightful and colorful salad that combines the crunch of cabbage and carrots with the sweetness of dried cranberries and the nutty flavor of sliced almonds. The creamy dressing with a hint of honey and Dijon mustard ties it all together for a perfect balance of flavors.

Ingredients: 1/2 head of green cabbage, thinly sliced. 1/2 head of red cabbage, thinly sliced. 1 cup of shredded carrots. 1/2 cup of dried cranberries. 1/2 cup of sliced almonds. 1/2 cup of mayonnaise. 2 tablespoons of apple cider vinegar. 2 tablespoons of honey. 1 teaspoon of Dijon mustard. Salt and pepper to taste.

Instructions: Green and red cabbage, shredded carrots, dried cranberries, and sliced almonds should all be put in a large bowl together. Put the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a different small bowl. Use a whisk to mix the ingredients well. Add the dressing to the cabbage mix and toss it around so that everything is covered. Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy your tasty Cranberry-Almond Coleslaw after you serve it cold.

Katrina R