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
- 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.
- 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.
- Lastly, stir everything together, add sea salt and pepper to taste and serve immediately or cover and refrigerate for up to 4 hours.