Fresh Brussels sprouts,enough to yield 5-6 cups shredded
1/2 cup dried cranberries
1 1/2 cup sliced almonds, toasted
1/2-cup cashew “Parmesan” cheese (recipe follows)
1 tbsp. apple cider vinegar
2 tbsp. freshly squeezed lemon juice
1 tbsp. maple syrup
1 teaspoon Dijon mustard
Cashew Parmesan Cheese
1/2 cup unsalted cashews
1-2 tbsp. lemon juice
1/2 tsp. sea salt
1Dressing: Place all ingredients into a small bowl or coffee mug and whisk until completely blended. Set aside.
2Cashew Parmesan: Place cashews and salt in small coffee grinder or blender. Pulse/process until the nuts are like crumbs. Add a tablespoon of lemon juice and blend again. Add more lemon juice and salt as necessary – just enough to moisten and achieve desired tartness. Store in a sealed container in the refrigerator.
3Wash, halve and trim ends of Brussels sprouts. Thinly slice and place in a serving bowl. Pour in the dressing and add the dried cranberries. Salad can be made ahead up to this point and stored, covered in the refrigerator.
4When ready to serve, toss the salad with toasted almonds and about half the cashew Parmesan. Add more cashew Parmesan as necessary to balance the flavours of sweet and salty.