Warm Goddess Salad with Brussels Sprouts

 

 

 

 

 

 

Ingredients:

• 1 TBSP Olive Oil
• 1 onion, chopped
• 2 cloves of garlic, crushed or finely chopped
• ½ cups of Brussels Sprouts, halved or shredded
• 1 small bunch Kale, washed, stemmed and thinly sliced
• ¼ red cabbage, thinly sliced
• ½ cup almonds – chopped, option to slightly roast in oven
• 1 cup of freshly chopped parsley

Dressing:

• 3 TBSP Extra Virgin Olive Oil
• 4-5 TBSP Apple Cider Vinegar
• 2 tsp Dijon Mustard
• Optional: 1-2 tsp rice malt syrup
• Good quality salt and pepper to taste

Method:

• Heat oil in large frying pan and sauté onions until translucent, add garlic and heat for another minute.
• If you would like to slightly roast your almonds, spread them on a baking tray that is layered with baking paper and roast at 150 degrees until salad is done.
• Add Brussels Sprouts and sauté until golden (about another 8 minutes).
• In the meantime, mix in a small bowl all the ingredients for your sauce and put aside.
• Add your kale and leave on heat for another two minutes.
• Place your warm ingredients with your cold cabbage in a bowl and sprinkle with almonds and parsley.
• Pour your salad dressing, you had set aside, over your salad and enjoy.