Brussels Sprouts, Kale, and Carrot Slaw
This bright, colorful, crunch slaw is easy to make and fun to eat. It's a vegetable funfetti party in a bowl!
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Servings: 8 -10
Ingredients
- 1 pound of Brussels sprouts – washed well stems removed, and finely chopped
- 4 large kale leaves – massage with a rolling pin remove stem, and finely chop
- 1 large carrot – peeled and shredded
- 6 mini bell peppers or 1 large bell pepper – seeded and shredded
- 1/2 cup of pepita seeds
- 1/2 cup of dried unsweetened cranberries
- Dressing
- Juice from two large lemons
- 2 tablespoons of olive oil
- 1/4 teaspoon of salt
- 4 drops of stevia or 1/2 teaspoon of vegan sugar
- 3/4 teaspoon of dried ground sage
- 1/4 teaspoon of garlic powder
- Pepper to taste
Instructions
- Combine the vegetables, pepita seeds, and cranberries in a large bowl.
- Put the dressing ingredients in a lidded jar or a bowl and shake or whisk until well blended. Pour over the salad and toss well.