• Shred the Brussels sprouts using the slicing disc on a food processor or with a knife. If using the food processor, first trim the stems of the Brussels sprouts. If using a knife, cut the Brussels sprouts in half through the root, place them flat side down on a cutting board and thinly slice. Discard the roots.
• In a large bowl or serving bowl, combine the shredded Brussels sprouts, chopped apple, almonds, dried cherries and parsley.
• Toss with the dressing. Serve.

The dressing:

• In a medium bowl, whisk together the apple cider vinegar, garlic, mustard, agave nectar (or honey) and salt.
• While whisking, slowly pour in the olive oil.