1 lb Brussels sprouts, finely shredded (I use a food processor for this)
4 cups Napa cabbage, finely shredded
1 small red onion, finely sliced
1 apple, preferably Pink Lady or Honeycrisp, thinly sliced and julienned
3-4 small Persian cucumbers, chopped
1 1/2 cups of cooked or 1 can of chickpeas, drained and dried
For the chickpeas: smoked paprika, garlic spice, onion spice
Jen’s Salad Crunchies
Optional add-ins: I like to add an avocado for creaminess, and I sometimes chop pea shoots and arugula
Citrus Maple Dresssing
3 Tbs olive oil
2 Tbs freshly squeezed lemon juice
1 Tbs cider vinefar
1 Tbs maple syrup
1 tsp Djon mustard
1 large garlic clove, minced
Salt and freshly ground black pepper to taste
Instructions
Crunchy Winter Slaw with Brussels sprouts + Cabbage
Refreshingly vibrant nutritional powerhouse
Ingredients
1 lb Brussels sprouts, finely shredded (I use a food processor for this)
4 cups Napa cabbage, finely shredded
1 small red onion, finely sliced
1 apple, preferably Pink Lady or Honeycrisp, thinly sliced and julienned
3-4 small Persian cucumbers, chopped
1 1/2 cups of cooked or 1 can of chickpeas, drained and dried
For the chickpeas: smoked paprika, garlic spice, onion spice
Jen’s Salad Crunchies
Optional add-ins: I like to add an avocado for creaminess, and I sometimes chop pea shoots and arugula
Citrus Maple Dresssing
3 Tbs olive oil
2 Tbs freshly squeezed lemon juice
1 Tbs cider vinefar
1 Tbs maple syrup
1 tsp Djon mustard
1 large garlic clove, minced
Salt and freshly ground black pepper to taste
Instructions
Spray the chickpeas with a dash of olive oil, add the spices and mix well.
Place in an air fryer for 15-20 min, shaking halfway through or roast in a 40º oven until crisp
In the meantime make the dressing and mix all the salad ingredients well
Pour the dressing over the salad and let it stand for 10 min or longer to allow flavors to meld
Notes
Serves 6-8
Make ahead tip: You can shave the Brussels sprouts up to 2 days in advance and store in an airtight container