Brussel Sprouts Slaw with Spicy Almonds
To make the dressing:
Pop all ingredients in a jar or a bowl and whisk until completely smooth and creamy. If too thick add more water
For the spicy almonds:
Mix all ingredients in a bowl until well combined and each almond is coated
Roast the almond in a pan until brown; be careful not to burn them, it takes seconds 😊
In a medium bowl toss together the sprouts, carrot, cabbage, and half of the pomegranates.
Add the dressing to the bowl but leave some for the final serving.
Tip the mixture on a serving dish, top with remaining pomegranates, the spicy almonds and generous drizzle of the dressing.