Whisk together olive oil, rice vinegar, lemon juice, salt, and pepper in a large basin.
Toss in Brussels sprouts until they are entirely coated.
Before serving, allow to rest, turning intermittently, for a minimum of 20 minutes and a maximum of 4 hours.
Sprinkle with almonds and pomegranate seeds prior to serving, and finish with shaved Parmesan.
This vibrant salad consists of shredded Brussels sprouts, pomegranate seeds, sliced almonds, and a trace of shaved parmesan; it is just rightly crunchy.