1 lb brussels sprouts stems removed2 medium red apples diced
1/2 cup almonds sliced
Optional sesame seeds topping
– CREAMY BALSAMIC – 1.5 tbsp tahini
1.5 tbsp balsamic vinegar
2 tsp lemon juice
1/2 tsp ground ginger
1/2 tsp cinnamon
pinchred pepper flakessalt to taste
2 tbsp water depending on desired consistency
Toast the almonds. In a nonstick sauce pan over medium-low heat, add almonds and toast for 2-3 minutes until golden brown and fragrant. Make sure to stir so they do not burn. Remove from pan and set aside.Make the dressing. Add all ingredients to a small bowl or jar and mix until combined. Add more water if you would like a thinner consistency. Set aside.Shred the brussels sprouts. Run through your food processor with the larger shredding attachment. Add to a large bowl with apples and almonds. Mix in dressing and stir to combine. Top with sesame seeds if using and enjoy!
NOTES: Store in a tightly sealed glass bowl in the fridge for up to 5 days.
Servings: 6 cupsPrep Time: 7 minCook Time: 3 minVegan. Paleo. Whole30