Ingredients
The following ingredients have 5 Servings
- 750 g 1.65lb Brussels sprouts
- 3 large carrots (peeled and finely julienned*)
- 2 cups shredded red cabbage
- 1 tart apple (such as Cortland, finely julienned*)
- 1/2 cup organic dried cranberries
- 1/2 cup dry roasted cashews
- 1/4 cup avocado oil
- 2 tbsp apple cider vinegar
- 1 tbsp raw honey
- 2 cloves garlic (minced)
- 1 tbsp finely chopped fresh rosemary
- 1 tsp pure vanilla extract store-bought or homemade
- 1 tsp Himalayan salt
- 1/2 tsp freshly ground black pepper
Instruction
- Remove the stems from the Brussels sprouts and then detach the leaves as best you can.
- Steam the Brussels sprouts for a minute or two, just so the leaves turn vibrant green and slightly soften; then, immediately plunge them into a bath of ice and cold water to stop the cooking.
- When the Brussels sprouts are good and cold, transfer them to a colander and let them drain and dry a bit.
- Meanwhile, prep the rest of the vegetables and then make the vinaigrette: place all the ingredients in a glass measuring cup or similar container and mix well with a flat whisk until well combined and slighlty emulsified.
- Place all the ingredients in a very large salad bowl, then pour the vinaigrette right on top and toss delicately until all the elements are evenly distributed.
- If time permits, place your salad in the refrigerator to allow for flavors to meld.
- This salad will keep well for up to 5 days in the refrigerator.
