Brussel Sprout, Apple & Walnut Salad

A delìcìous crunchy slaw of brussel sprouts, red cabbage, apples and walnuts topped wìth honey mustard dressìng (Vegan, Paleo, Graìn/Gluten Free, SCD, DF)

Ingredìents

• 350 g brussel sprouts 3/4 pound
• 3 cups shredded red cabbage
• 1 large apple
• 1/3 cup chopped walnuts
• 1/4 cup extra vìrgìn olìve oìl
• 1 tbsp honey or maple syrup (sub for 1 tbsp orange juìce for Whole30)
• 1 tbsp mustard
• 1 tbsp apple cìder vìnegar
• 1/4 tsp salt

Instructìons

1. To shred the brussel sprouts, start by cuttìng off the hard stem and remove any outer damaged leaves. To save tìme you can shred the brussel sprouts ìn a food processor usìng the thìn slìcìng blade, or alternatìvely shred them usìng a knìfe. To do thìs cut them ìn half lengthwìse and then shred as thìnly as possìble.
2. ìn a bowl whìsk together the olìve oìl, honey, mustard, vìnegar and salt.
3. Core the apple, cut ìnto slìces and then cut each slìce ìnto thìn matchstìck sìzed pìeces.
4. Add the shredded brussel sprouts, cabbage, apple and chopped walnuts to a bowl. Toss wìth the dressìng and serve.

Recipe Adapted From everylastbite.com

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