Slice the brussels sprouts thin in a food processor with a slicing disk, or by hand using a sharp knife. Transfer to a large serving bowl, then add in the almonds, raisins, dried apricots, parsley, chives, and lemon zest. Gently toss to combine.

Wipe the bowl of the food processor clean and swap the slicing disk for a chopping blade. To the bowl, add the lemon, garlic, honey, creole mustard, salt and pepper. Puree until smooth, then with the motor running, drizzle in the olive oil. Continue processing until emulsified. Pour the dressing over the slaw, along with the cheese if using. Toss to coat and serve!