Creamy Mustard Brussels Sprouts Salad (Vegan,Paleo, Pan Fried

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 cups Brussels sprouts
  • 1/4 Lemon, Juice of
  • 1/4 tsp Onion powder
  • 1 Shallot

• Condiments

  • 1 tsp Balsamic vinegar
  • 1 tsp Mustard powder
  • 1/4 cup Spicy or honey mustard, gluten free

• Baking & Spices

  • 1 tsp Olive or avocado oil
  • 1 Red pepper flakes
  • 1 dash Sea salt
  • 1 Sea salt/pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 3/4 cup Purified water

Found on cottercrunch.com

Description

Ingredients

• 4-5 cups Brussels Sprouts (halved)
• 1 shallot (sliced) or 1/3 c red onion sliced
• 1 tbsp olive oil
• tsp balsamic Vinegar
• Red pepper flakes (optional)
• You will be using the same steps as my Plain Cashew Cream Sauce - See recipe or notes for substitutions.
• You will need to 1 1/4 raw cashews and 1/4 cup broth instead of milk for the cashew cream recipe to thin it out.
• 3/4 c purified water
• Juice of 1/4 of Lemon
• dash of sea salt
• 1/4 cup spicy or honey mustard (gluten free)
• 2 garlic cloves, minced.
• 1 tsp mustard powder
• 1 tsp olive or avocado oil
• 1/4 tsp onion powder
• sea salt/pepper to taste
• See notes for QUICK version if you dont want to use the cashew cream.

Directions

• You will need to soak your cashews for at least 2 hrs or up to 24hrs in the purified water. Then you can use my plain cashew cream sauce . To make this cashew cream creamy mustard sauce,
• after soaking, toss water, cashews, and garlic, mustard, and spices into blender or food processor.
• Blend until creamy. Thin out with more water or broth to get consistency you like.
• Pour sauce into a bowl, set aside.
• NOTES The less you soak, the more water is leftover and you wont need to add as much back in when blending. The longer you soak will need to add about 1/4c to 1/3 cup more liquid (water or broth) back in when blending to make it more like a sauce. Set sauce aside.
• Next wash and cut your veggies. Remove stems from Brussels Sprouts.
• Add 1 tbsp olive to a skillet or fry pan. Heat on medium heat then add in your Brussels Sprouts and Onion. Pan Fry on medium high for 7-10 minutes or until Brussels Sprouts start to get tender and crispy brown on edges. Add in your balsamic vinegar last few minutes to brown edges.
• Next add add in about 2/3 c to 3/4 cup of your creamy mustard sauce. Save the extra sauce for other dish or freeze for later.
• Mix all together.
• Add 1/4 tsp pepper and sea salt. Cook for another 3 to 5 minutes on medium heat until everything is mixed, creamy, and, cooked.
• Remove from heat. Plate or serve in a bowl.
• Garnish with red pepper.
• Serve or store in fridge covered for later.
• Great hot or cold!