Autumn Brussels Sprout Slaw

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 Apple, large
  • 2 Beets, yellow roasted
  • 1 lb Brussels sprouts
  • 1 cup Cabbage, purple
  • 1/4 cup Golden raisins
  • 2 tbsp Parsley
  • 1 tbsp Shallot

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans

Found on lepetiteats.com

Description

Ingredients

• For the apple vinaigrette:
• ½ of a large apple, peeled and roughly chopped
• 1 tablespoon shallot, minced
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper
• For the slaw:
• 1 pound shaved Brussels sprouts
• 1 cup shredded purple cabbage
• 1 large apple, diced
• 2 yellow beets, roasted, cooled and sliced
• ¼ cup golden raisins
• ¼ cup pecans
• 2 tablespoons parsley

Directions

• Add chopped apple, shallot, apple cider vinegar, olive oil, maple syrup and Dijon to a blender or food processor and blend until smooth. Season with salt and pepper.
• In a large bowl, toss together Brussels sprouts, cabbage, apple, beets, raisins, pecans and parsley.
• Toss salad with apple vinaigrette.