Brussels Sprout Salad

Brussels sprout salad

2 bags Brussels sprouts, ends and outer leaves removed
1 large organic carrot, peeled

Brussels sprout salad

Brussels sprout salad

method

   In a food processor with the shredder attachment, shred the Brussels sprouts and carrot. Pour into a large mixing bowl and toss to combine. Transfer to a serving bowl, top the salad with the savory crouton topping, drizzle with goji berry dressing (only add dressing if you are going to eat it all right away), and toss to combine.

 

 

 

goji berry dressing

1/4 cup goji berries
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon maple syrup
1/2 teaspoon Celtic sea salt

method

    In a food processor combine goji berries, red wine vinegar, maple syrup, and salt. Process for several minutes until all is smooth, scraping down sides if needed. Pour the mixture into a small mixing bowl, add olive oil and whisk to combine. This makes a rather small amount so if you like to have extra dressing on your salad doubling it would be a good idea.

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