Brussels Sprouts With Honey Dressing Salad Recipe

INGREDIENTS:

For Salad
1 pound (16 ounces) Brussels sprouts
3 to 4 medium carrots
⅔ cup chopped green onions (white and green parts)
⅔ cup lightly packed fresh cilantro leaves (optional), chopped
⅔ cup slivered almonds
¼ cup sesame seeds

For Dressing
¼ cup olive oil
3 tbsps apple cider vinegar
3 tbsps honey
3 tbsps soy sauce
¼ tsp sea salt

DIRECTIONS:
1. First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don't have a food processor, slice them as thinly as possible using a sharp knife, then give them a few extra chops for good measure. Transfer the sprouts to a large bowl.

2. Either use a julienne peeler, a chef's knife, or the grating attachment of your food processor to slice the carrots into skinny little strips. Transfer the carrots to your serving bowl.

3. In a medium-sized skillet over medium heat, toast the almonds, stirring often, until fragrant and turning golden on the edges, about 4 to 5 minutes. Add the almonds to the serving bowl.

4. Add the chopped green onions, cilantro (optional) and sesame seeds to the bowl. In a small bowl, combine the olive oil, vinegar, honey, tamari and sea salt. Whisk until emulsified, then pour the dressing over the slaw. Toss well. For best flavor, let the salad marinate for 10 minutes or longer before serving.

Root Salad with Red Wine Recipe

The root vegetables here works so well, but you are free to mix the veggie. Just be sure to not have too many sweet veggies like carrots and parsnips, or too many sharp ones, like radishes or turnips.

INGREDIENTS:
1 tsp mustard
1 tsp sea salt
1 tsp sugar
¼ cup red wine vinegar
1 cup chopped parsley
¼ cup olive oil
2 large carrots
2 medium parsnips
1 small celery root
½ daikon radish

DIRECTIONS:
1. Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 15 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. Then, move the blender to its highest setting and puree for about 1 minutes.

2. Peel all the veggie except for the radishes, if you are using black ones. The slivers of black in the salad look cool. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.

3. To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.