Brussels Sprouts, Kale, and Carrot Slaw

Name: Brussels Sprouts, Kale, and Carrot Slaw
Prep time: 20 min
Total time: 20 min
Yield: 8 -10
Ingredients: 1 pound of Brussels sprouts – washed well; 4 large kale leaves – massage with a rolling pin; 1 large carrot – peeled and shredded; 6 mini bell peppers or 1 large bell pepper – seeded and shredded; ½ cup of pepita seeds; ½ cup of dried unsweetened cranberries; dressing; Juice from two large lemons; 2 tablespoons of olive oil; ¼ teaspoon of salt; 4 drops of stevia or ½ teaspoon of vegan sugar; ¾ teaspoon of dried ground sage; ¼ teaspoon of garlic powder; pepper to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
8 -10
Course
Salad
Cuisine
American

Brussels Sprouts, Kale, and Carrot Slaw

Demi Foster

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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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Ingredients

Servings

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
½ cup of pepita seeds
½ cup of dried unsweetened cranberries
dressing
Juice from two large lemons
2 tablespoons of olive oil
¼ teaspoon of salt
4 drops of stevia or ½ teaspoon of vegan sugar
¾ teaspoon of dried ground sage
¼ teaspoon of garlic powder
pepper to taste

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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.