Brussels’ sprouts and cabbage salad

Ready to leap from a plant-based foundation in 2017? This recipe is ready to take you on a colorful journey. Prep time is about 20 minutes, for all the chopping, yet it yields enough for a couple of meals. Thumbs up worth it!

Ingredients:

• 4 cups Brussels’ sprouts, thinly sliced
• 2 cups red cabbage, finely chopped
• 1 red Honeycrisp apple, thinly sliced and halved
• 1 carrot, grated
• 2 large celery stalks, finely chopped
• 1/2 cup walnuts, chopped
• 4 tablespoons fresh lemon juice
• 8 tablespoons apple cider vinegar
• 1/2 cup mayonnaise (make your own if Paleo)
• 1 tablespoon maple syrup
• Sea salt and freshly ground black pepper to taste

Preparation:

1. In a small bowl, whisk together the lemon juice, apple cider vinegar, mayonnaise, maple syrup and salt and pepper to taste.
2. In a large bowl, toss the Brussels sprouts, red cabbage, apple, carrot, celery, and walnuts.
3. Pour the dressing and toss well until well combined.
4. Refrigerate and serve chilled.