Move over cabbage! Try this light and delicious Brussels sprouts slaw this summer and enjoy the light, delicate flavor and texture of this classic side dish.
In a large bowl, whisk together the vinegar, oil, syrup, mustard, garlic, celery salt, and pepper.
Set up your food processor with the slicing blade. Drop Brussels sprouts down the chute to finely slice them. Alternatively, use a sharp knife and carefully slice the Brussels sprouts. Transfer them to the bowl with the dressing. Remove the slicing blade from the processor and set up the grater attachment. Push carrots through the chute to shred. Alternatively, use a box grater to shred carrots. Transfer the shredded carrots to the bowl. Add the scallions and toss everything together. Garnish with almond slivers and serve immediately or chill for 30 minutes before serving.
