Serves 6 to 8
6 cups (1.5 L) halved Brussels sprouts
1 cup (250 ml) slivered almonds, toasted
½ cup (125 ml) chopped apricots
1 tbsp (15 ml) mustard seeds
1 tbsp (15 ml) mustard
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (2.5 ml) honey
salt and pepper, to taste
½ lemon, to serve


  1. Using a mandoline, shave Brussels sprouts into thin, slaw-like pieces. Place the shredded Brussels sprouts in a large salad bowl. Add almonds and apricots.
  2. Place the remaining ingredients in a resealable jar and shake to combine. Dress salad and refrigerate for 30 minutes before serving. Squeeze lemon just before serving and season with salt and pepper.
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