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For dressing: With a vegetable peeler, remove a wide, 2-inch-long strip of peel from the orange. Peel and segment orange; set segments aside; discard peel. In a food processor, combine orange peel, brown sugar, salt, garlic, curry powder and pepper. Cover and pulse with several on/off turns until peel is finely chopped. Add cranberries and onion; cover and pulse until cranberries are chopped. Add reserved orange segments and pulse three or four times to chop. Transfer to a small bowl; stir in honey and oil. (Dressing can be chilled, covered, for up to 24 hours.)
In a large bowl, combine Brussels sprouts and dressing. Cover and chill 1 to 24 hours before serving. To serve, stir slaw and sprinkle with hazelnuts.