In a small mason jar, add in all the CITRUS VINAIGRETTE ingredients together. Close lid and shake well.
RAW BRUSSELS SPROUT SALAD
Remove any wilted leaves on the brussels sprouts, cut them in half. Finely shave the sprouts until you hit the stem part. Discard the stems and place the sliced brussels sprouts in a large bowl.
Slice the red onion into really thin slices. Add to the bowl and mix well with your hands. Roughly chop the almonds or nuts of choice. Set nuts aside to be added last.
Toss the sliced sprouts and onions with 3/4 of dressing until coated, reserve some for any extra dressing if needed. Serve immediately or let sit at room temperature for at least 10-15 minutes to allow the sprouts to soften and the flavors to combine.
Right before serving, fInely shave the parmesan cheese into the bowl and add nuts. Taste for additional seasoning.