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Brussels Sprouts, Kale, and Carrot Slaw
This bright, colorful, crunch slaw is easy to make and fun to eat. It's a vegetable funfetti party in a bowl!
5
from 1 vote
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Course:
Salad
Cuisine:
American
Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
8
-10
Calories:
Author:
Linda & Alex
Ingredients
▢
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
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Instructions
Combine the vegetables, pepita seeds, and cranberries in a large bowl.
Put the dressing ingredients in a lidded jar or a bowl and shake or whisk until well blended. Pour over the salad and toss well.
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