This is a crunchy, nutritious, and beautiful fall salad that is free from gluten, is vegan (but could add some protein), sugar, soy and nut free.
Ingredients
Brussels sproutscleaned up, about 18-24
2large peeled carrots
1diced applehoney crisp or sweet tango is pretty good
1large diced stalk of celery
2/3cupsunflower seeds
4-6tablespoonsof raisins
2-4tablespoonsof lemon juiceto taste
1/4teaspoonceltic sea salt
1teaspoonof thyme leavesor other herbs of choice
Optional: pure maple syrup to sweeten it up
Instructions
Add the grater/shredder to your food processor or grate by hand. Process the Brussels sprouts to shred. Shred the carrots. Transfer and mix in a large mixing bowl.
Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussel sprout mixture.
Add lemon juice, salt, pepper, and optional fresh thyme or herbs to taste.
Can add about 1/2-1 teaspoon of maple syrup to cut the bitterness of the brussel sprouts and lemon juice.