In the Winter we roast the brussels sprouts and in the Summer we shred them into a salad! Some people turn their noises up at them, but they just haven’t eaten them the right way. Boil–NO! They are so good for you, and when made right, taste delicious.
They are an awesome source of fiber, manganese, potassium, choline, and B vitamins. They even contain protein and vitamin C! Definitely a reason to start eating them if you don’t already.
Produce
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3 cups Brussels sprouts
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2 cups Cabbage
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3 California avocados, ripe Fresh
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1 cup Cilantro, fresh leaves
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1/2 cup Cranberries, dried
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6 Green onions
Dressing
1/3 cup Honey
1 tsp Sriracha
1/2 tsp Sea salt
2 tbsp Sesame seeds
1/4 cup EVOO
1/2 cup Rice vinegar
1 tsp Sesame oil
INSTRUCTIONS
- Combine all ingredients for vinaigrette in a small glass jar. Cover tightly and shake well.
- Place one half of the vinaigrette in a large bowl. Place diced avocado in bowl with vinaigrette and gently stir to coat. This will keep your avocados beautiful and fresh looking.
- To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.
- Add remaining ingredients except sesame seeds to bowl with avocados. Toss gently. Drizzle with a bit more dressing and toss again. Divide salad among serving plates and sprinkle with sesame seeds. Serve immediately passing extra vinaigrette at the table.