Ultimate Fall Salad


10 ounces brussels sprouts, thinly sliced (3 cups)

1 bunch lacinato kale (sometimes called dinosaur or Tuscan), thinly sliced (2 cups)

1/2 small red cabbage, thinly sliced (2 cups)

1 small jicama, sliced into matchsticks (2 cups)

3 tsp.  olive oil

4 Tbsp. apple cider vinegar

1/4 cup juice of 2 small lemons

1 Tbsp. mustard

2 Tbsp. IP Maple Syrup

Sea salt and pepper, to taste


  1. In a large bowl, combine 3 teaspoons olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons IP Maple Syrup, 1 tablespoon mustard, juice of 1 lemon ( 2 tablespoons) and ¼ teaspoon salt, then mix together.  Add the shredded Brussels sprouts, shredded kale, and shredded red cabbage to the bowl and toss until evenly coated with dressing and set aside.
  2. Next add juice from one lemon ( 2 tablespoons) along with 1 tablespoon apple cider vinegar to a bowl.  Add the sliced jicama to the bowl and stir until evenly coated, then set aside.
  3. Lastly, stir everything together, add sea salt and pepper to taste and serve immediately or cover and refrigerate for up to 4 hours.

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