An il Fustino recipe

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Serves: 4

Brussels Sprout Coleslaw


1/2 cup, shaved almonds
1 pound, brussels sprouts - trimmed
4 tablespoons, mayonnaise
1 1/2 tablespoons, dijon mustard
1 tablespoon, honey
3 tablespoons, il Fustino Mission EVOO
1 teaspoon, orange zest - grated
1/4 cup, il Fustino Pear Champagne Vinegar
1 tablespoon, orange juice
salt and pepper
1/4 cup, dried cherries


  1. Heat up a small skillet and toast shaved almonds until the almonds start to exude their natural nutty aroma. Set aside.
  2. Shred the Brussels sprouts using a large-hole grater.
  3. Combine mayonnaise, mustard, honey, il Fustino Mission EVOO and orange zest in a large bowl and whisk until combined.
  4. Slowly whisk in il Fustino Pear Champagne Vinegar and orange juice until combined.
  5. Once combined, mix dressing with the Brussels sprouts until evenly coated.
  6. Transfer to serving dish and top with toasted shaved almonds and dried cherries.

Bags of pre-shredded Brussels sprouts are often available in the produce section of grocery stores.