In a large salad bowl, whisk together both mustards, vinegar, honey, salt, and crushed red pepper.

Chop cilantro, dill, and just the leaves from the rosemary and thyme. Mince shallot and garlic. Add chopped herbs, shallots, and garlic to the bowl. Stream in olive oil and whisk until combined.

Peel away any tough outer leaves from the Brussels sprouts. Shred sprouts until they look similar to slaw by slicing them thinly with a sharp knife or with a grating attachment in a food processor. Add to the salad bowl and toss in the dressing. Add raisins and sprinkle with almonds just before serving.