Thinly slice all Brussels sprouts crosswise and toss into a serving bowl. Add the cut artichoke hearts, the sliced almonds and the vegan parmesan. Lightly toss to blend.
In a measuring glass or small bowl, whisk together the olive oil from the jar or can of artichoke hearts, red wine vinegar, and Dijon mustard. Add salt and pepper to taste, whisking again.
Drizzle the dressing over the entire slaw and toss to coat well. Serve immediately or refrigerate for up to three days. Before serving, top the slaw with additional vegan parmesan and sliced almonds, or serve the slaw with vegan parmesan and sliced almonds on the side.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.