Brussels Sprouts, Kale, and Carrot Slaw
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Ingredients

  • 20 min
  • 20 min
  • 8-10 cups
  • 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

Instructions

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