DifficultyIntermediate

Yields4 Servings
Prep Time25 minsTotal Time25 mins

 2 cups Brussel Sprouts, thinly sliced
 2 cups Purple and Orange Carrots, Grated
 1 Scallion(Green Onion), thinly sliced(optional)
 Sesame Seeds for sprinkling over salad or Sunflower seeds
Ume Plum Vinaigrette with Ginger
  cup Avocado Oil
  cup Rice Wine Vinegar(unseasoned)
 3 tbsp Ume Plum Vinegarhttps://www.edenfoods.com/store/ume-plum-vinegar-raw-unpasteurized-11675.html
 1 tbsp Maple Syrup
  cup Lime Juice
 2 tbsp Water
 ¾ tsp Sea Salt
 ½ tbsp Grated Fresh Gingerroot(I recommend using a Microplane)

1

Combine all of the vinaigrette ingredients in a mason jar, cover with a lid and shake vigorously to combine. Set aside to rest while you slice the vegetables.

2

Remove the hard bottom stem from each Brussel sprout as well as the first outer layer of the sprout. Rinse and then slice the sprouts as finely as you can lengthwise. Place them in a bowl along with the grated carrots and scallion.

3

Pour just over 1/2 cup(120ml) of the vinaigrette over the salad and toss gently to combine. Sprinkle with sesame seeds(or sunflower seeds if you're allergic) and serve. You will have extra vinaigrette. You could either double the salad or store the extra in the refrigerator for a week or so and pour it over roasted vegetables or another salad.

Ingredients

 2 cups Brussel Sprouts, thinly sliced
 2 cups Purple and Orange Carrots, Grated
 1 Scallion(Green Onion), thinly sliced(optional)
 Sesame Seeds for sprinkling over salad or Sunflower seeds
Ume Plum Vinaigrette with Ginger
  cup Avocado Oil
  cup Rice Wine Vinegar(unseasoned)
 3 tbsp Ume Plum Vinegarhttps://www.edenfoods.com/store/ume-plum-vinegar-raw-unpasteurized-11675.html
 1 tbsp Maple Syrup
  cup Lime Juice
 2 tbsp Water
 ¾ tsp Sea Salt
 ½ tbsp Grated Fresh Gingerroot(I recommend using a Microplane)

Directions

1

Combine all of the vinaigrette ingredients in a mason jar, cover with a lid and shake vigorously to combine. Set aside to rest while you slice the vegetables.

2

Remove the hard bottom stem from each Brussel sprout as well as the first outer layer of the sprout. Rinse and then slice the sprouts as finely as you can lengthwise. Place them in a bowl along with the grated carrots and scallion.

3

Pour just over 1/2 cup(120ml) of the vinaigrette over the salad and toss gently to combine. Sprinkle with sesame seeds(or sunflower seeds if you're allergic) and serve. You will have extra vinaigrette. You could either double the salad or store the extra in the refrigerator for a week or so and pour it over roasted vegetables or another salad.

Winter Salad with Ume Plum Ginger Dressing