In a small skillet, toast the sesame seeds over low heat, stirring often until fragrant and lightly browned. Be careful because these little buggers burn fast!

Transfer them to a food processor and let cool slightly. Add lemon zest, juice, vinegar, garlic and honey. Pulse until combine and then with machine running, add the oil in a slow steady stream and blend until smooth, about 1-2 minutes. Season with salt and pepper. Transfer to a small bowl and set aside.

Wothout cleaning out food processor, insert the slicing blade. Process Brussels sprouts until they are thinly shaved. Place the sprouts and the shallot in a large bowl.

Pour a little of the dressing over the sprouts and toss to coat. I only used about half as I like my salads lightly dressed. Decide what you like! Adjust for seasoning with salt and pepper.

This coleslaw can be made ahead and left at room temperature for up to several hours.

Most important! This coleslaw pops with mint. It truly needs it, in my opinion. So DON’T FORGET the mint. Please chop it and stir it in before serving!

Garnish with sesame seeds and more mint before serving.