If you don’t have the luxury of a nearby Wegmans, who are happy to provide you with shredded sprouts, you’ll need to trim away the stem ends, cut them in half the long way, and then, oh so carefully, julienne the remainder.
Blanching your almonds is easy to do. Just slide 1/2 cup of raw almonds in 1 cup of boiling water. No more than 30 seconds though! Then drain and cool and gently slide the shriveled skins off. Slice these into thirds and toss the skins into your compost bowl.
In a small mixing bowl add your blanched slivered almonds, 1/4 cup dried cranberries, 1 small minced shallot, half a lemon’s worth of juice and zest, 1 tbls minced basil, 1 tbls freshly grated ginger, a good toss of Himalayan salt and fresh ground pepper, a splash of rice vinegar, and a 1/4 cup olive oil. Mix well.
Toss the dressing and sprouts together till everything is evenly coated, cover, and refrigerate for at least three hours before serving.